Chocolate Cheesecake Torte
|2 layer german chocolate cake mix||18 1⁄4 Ounce (1 Package)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Sugar||1 Cup (16 tbs)|
|Grated lemon peel||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Whipping cream||2 Cup (32 tbs)|
|Powdered sugar||1 Tablespoon|
Prepare cake mix according to package directions.
Pour cake batter into 2 greased and floured 9x1 1/2-inch round baking pans.
Bake at 350° till cakes test done, 25 to 30 minutes.
Cool 10 minutes in pan.
Remove from pans; cool cakes thoroughly on wire racks.
Drain mandarin orange sections, reserving 1/4 cup syrup.
Dice orange sections; set aside.
Soften unflavored gelatin in reserved mandarin orange syrup.
Place over hot water and stir to dissolve.
Beat together cream cheese and sugar.
Beat in egg yolks, peel, and juice.
Stir in cooled gelatin.
Beat egg whites till stiff; whip cream.
Fold egg whites and whipped cream into gelatin mixture with oranges.
Turn into 8x1 1/2-inch round baking pan.
Chill till set.
Unmold onto bottom cake layer.
Cover with second cake layer.
Sift powdered sugar over top.