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How to make cheesecake stuffed dark chocolate cake
Pre-heat the oven to 350f/180c.
Combine the cake mix, milk, oil, instant pudding mix, eggs, chocolate extract, vanilla extract, and almond extract in a large bowl.
Mix with an electric mixer for a minute at a low speed. Turn the mixer on a medium speed and beat for 2 additional minutes.

Options: - Use a rubber spatula to manually fold in the chopped milk chocolate bars. Grease the cake pans and then lightly dust the bottoms with cocoa.. - Your pudding is ready when the cake crust is light and elastic and pale yellow. If using almond extract, double or triple your results.. - Transfer the mixture to a bowl and set aside. Allow it to cool for 30 minutes.. - Add the eggs and vanilla blend and beat until the mixture is thin. Scrape the sides of the bowl if the mixture is too thick..
Use a rubber spatula to manually fold in the chopped milk chocolate bars. Grease the cake pans and then lightly dust the bottoms with cocoa.