Easy Chocolate and Cream Torte

This reminds me so much of the tortes I grew up with in Europe.  Simple and so, so delicious!  The cream is definitely what makes this cake stand out.  Wonderful combination of flavors!  Pure delight in each bite!  Enjoy!
-1 (15.25 oz) box of devil's food cake mix PLUS the ingredients necessary to make it (oil and eggs)
-2 cups heavy cream
-1 (8 oz) package cream cheese, at room temperature
-1/3 cup packed brown sugar
-1 tsp vanilla extract
-1/8 tsp salt
-1/4 cup chocolate sprinkles
Bake the cake in 2 -9 inch round pans.  Cool in the pans for 10 minutes on wire racks.  Very carefully, remove the cakes from pans and place on wire racks to cool completely.
When the cakes are completely cooled, whip the heavy cream.
In a separate bowl, beat the cream cheese, sugar, vanilla and salt.  Beat until smooth.  Fold in the cream.  Using your hand mixer, whip the whole thing together until stiff peaks result.
Carefully, cut each of the cakes in half, horizontally.
Place one bottom round onto a serving plate.  Top with a fourth of the cream and sprinkle with some of the chocolate sprinkles.  Repeat with remaining cake layers, cream, and sprinkles.
Carefully, cover and refrigerate for at least 6 hours.
Slice and enjoy!