Top Secret Recipes | Olive Garden Chocolate Lasagna Recipe

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Olive Garden Chocolate Lasagna Recipe
Olive Garden Chocolate Lasagna
By Todd Wilbur

Recipe Rating: 3.5 (2 reviews)

Menu Description: "Layers of rich chocolate cake and sweet buttercream icing."

To simplify this clone recipe, we'll start with a box of cake mix, and tweak it a bit to add a little cherry flavor. The buttercream frosting spread between the three layers of the "lasagna" is a breeze to make from scratch. The real secret to this Top Secret Recipe is how we put it all together. You've got to make two slices through the edge of the baked cake to create the three thin layers, so grab a long serrated knife. Lay down some wax paper under the cake to help you turn the cake while you slice. Slide the whole thing over near the edge of the counter so that you can keep the knife parallel to the countertop, and you should have no trouble at all. Another technique is to drag a long piece of dental floss through the cake twice. The floss will glide right through the cake with ease, giving you two clean slices. You can use your favorite chocolate cake mix for the recipe, but be sure not to use one with pudding in it or one that is "extra moist." (Duncan Hines Moist Deluxe is one such brand.) These mixes make slicing and layering difficult because the baked cake falls apart so easily.

1 18.25-ounce box dark chocolate cake mix (not too moist)
1 1/4 cups water 
Jo Ann  
Submitted on: 11/21/05
This is the only dessert that I like to eat at Olive Garden. I, too, thought it was cherry when I first started trying to figure this recipe out at home and added a lot of cherry flavoring to the icing. Wasn't right though. Come to find out -- it is almond flavoring. Try it and you will be pleased.
Jillian from WI  
Submitted on: 09/26/05
I made this the other night in preperation for my son's 10th birthday. I also went and bought a slice of the actual Olive Garden cake. Upon taste testing with my friends, we've decided that the frosting also needs a tad bit of cherry flavoring. We tasted more cherry in the frosting than the actual cake. So, I've decided to add at least a half teaspoon of cherry extract to the frosting. I'm hoping it won't add too much of a tint...does anyone know of a clear cherry flavoring??