Paula Deen'S Decadent Chocolate Layer Cake - cooking recipe

Ingredients

1 (18 1/4 ounce) box chocolate cake mix
1/2 cup almond flavored liqueur
1/2 cup water
1/3 cup vegetable oil
3 large eggs, lightly beaten
Almond-Flavored Cheesecake
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
3 large eggs
1/2 cup sour cream
2 tablespoons almond flavored liqueur
Chocolate Almond Frosting
1 cup butter, softened
12 (1 ounce) semi-sweet chocolate baking squares, melted and cooled
6 cups confectioners' sugar
3 tablespoons almond flavored liqueur

Preparation

For cake, preheat oven to 350 degrees; grease and flour 2 (9-inch) round cake pans.
In large bowl, combine cake mix, liqueur, water, oil and eggs.
Beat at medium speed with an electric mixer until smooth.
Pour evenly into prepared pans, and bake 28-30 minutes, or until a wooden pick inserted in center comes out clean.
Let cool in pans 10 minutes.
Remove from pans and let cool completely on wire racks.
For almond-flavored cheesecake, preheat oven to 300 degrees.
Line a 9-inch round baking pan with aluminum foil, letting edges of foil extend over sides of pan; lightly grease foil.
In large bowl, beat cream cheese at medium speed with an electric mixer until creamy.
Add sugar, beating until smooth.
Add eggs, one at a time, beating well after each addition.
Stir in sour cream and liqueur.
Pour batter into prepared pan; bake 45 minutes.
Turn oven off; leave cheesecake in oven with door closed for 1 hour.
Let cool completely in pan on wire rack.
Cover and chill for 4 hours.
Using edges of foil as handles, remove cheesecake from pan.
Gently remove foil from cheesecake.
For frosting, in large bowl, beat butter at medium speed with an electric mixer until creamy.
Add chocolate, beating until combined.