Chocolate Cream Cake

Directions

1. 1
   Place snack cakes vertically along inside of 8 inch springform pan.
2. 2
   Using butter knife spread frosting over inside of cakes lined up to cover them.
3. 3
   Spread one long edge of one of the remaining snack cakes with some of remaining frosting.
4. 4
   Place inside first snack cake ring, pressing to adhere.
5. 5
   Repeat with remaining frosting and snack cakes to fill pan, placing long frosted edges next to long unfrosted edges.
6. 6
   Spread top of cake with 1 cup frosting.
7. 7
   Refrigerate until set, at least 2 hours.
8. 8
   Remove side of pan.
9. 9
   Spread top and side of cake with thin layer of frosting.
10. 10
    Refrigerate 30 minutes.
11. 11
    Spread cake with remaining frosting.
12. 12
    Refrigerate until set, at least 8 hours or overnight.
13. 13
    If desired, garnish with chocolate curls.