green velvet cheesecake cake

Ingredients

• 1 recipe Red Velvet Cake (using green food coloring instead of red, omit frosting portion), baked in 2 9-inch rounds
• 1 recipe Favorite Cheesecake, baked in 9-inch round, omit crust
• 2 - 10.6 ounce containers Cream Cheese Cool Whip Frosting
• 2 cups semi-sweet chocolate chips
• 3/4 cup Irish Cream creamer

Instructions

1. Bake and cool the red (green) velvet cake and cheesecake according to recipe directions. Remember-- no need to make the frosting for the red velvet cake OR the graham cracker crust for the cheesecake. Simply bake the cheesecake in a lined 9-inch round cake pan.
2. Once cooled, layer the 3 cakes alternately (green velvet, cheesecake, green velvet) on cake plate/stand.
3. Frost with Cool Whip Frosting around the sides, but not on the top. Chill cake in the refrigerator while making the ganache (in the following step).
4. Place the semi-sweet chocolate chips and the creamer in a medium microwave-safe bowl. Microwave for 1 minute. Stir chocolate until melted and combined with creamer (I like to use a whisk, but beware this causes air bubbles in the ganache, disrupting a smooth look). If necessary, heat for another 30 seconds to melt chocolate completely.
5. Allow the ganache to cool for 30 minutes and then spread over top of the cake.
6. Allow cake to chill for at least 3 hours before serving.