Brownie Lasagne

Ingredients:

• 1 package (430 g) of dry Devil's Food cake mix, such as Duncan Hines
• 1/3 cup vegetable oil
• 3 large eggs
• 220 g of cream cheese at room temperature
• 110 g (8 tbsp) unsalted butter, room temperature
• 2.5 cups powdered sugar
• 1.5 tsp vanilla extract
• Chocolate syrup, for decoration
• 3 tbsp. chocolate chips

Preparation:

1. Preheat oven to 350°F (175°C). Spray a 9 x 13-inch (22 x 32 cm) metal baking dish with cooking spray.
2. In the bowl of a stand mixer, combine the dry cake mix with the vegetable oil, eggs, and 1 cup of water. Mix with the paddle attachment on low speed for 1 minute, then increase to medium speed and beat until smooth. Pour the batter into the prepared pan and smooth the surface with a spatula.
3. Bake until a tester inserted into the cake comes out clean, 18-24 minutes. Place the cake in the pan on a wire rack and let cool completely.
4. In the bowl of a stand mixer, beat the cream cheese and butter with the paddle attachment on low speed until creamy. Add the powdered sugar, 1/2 cup at a time, mixing after each addition. Add the vanilla extract and beat until smooth.
5. Invert the cake onto a stand. Using a serrated knife, cut it in half horizontally, then cut each cake in half horizontally again, making a total of 4 cakes. Place one cake cut-side up on a serving plate; spread about 3/4 cup of frosting over it. Assemble the entire cake in the same manner, spreading the last 3/4 cup of frosting over the last cake.
6. Freeze the cake until the frosting sets, about 1 hour. Trim any rough edges with a serrated knife to create a smooth finish. Drizzle the cake with chocolate syrup and sprinkle with chocolate shavings. Let it sit at room temperature for 15 minutes and serve.