What do you use as filling between layers of Amanda's Chocolate Dump-It Cake?
So I made this cake for the first time last night and it was ABSURDLY delicious. (I think this was the first time I've ever had sour cream frosting. Or at least the first time I realized I was having it. SO MUCH BETTER than buttercream.)
Anyway, I served it at a dinner party Sunday night. I'm going to make it again on Wednesday to bring to a relative just getting out of the hospital. And then make it again Friday night for a Shabbas dinner.
So here's my question: how can I mix it up so I don't get sick of the same cake 3 times in a 1 week? What can I put as a filling between layers? I have some ideas but don't want to suggest them and put ideas in your head.