Black Forest Cream Cheese Cake |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This decadent dessert puts a delicious spin on the classic Black Forest cake. Top each serving with canned cherry pie filling, a dollop of whipped cream and chocolate curls for an elegant presentation.Carey Enns, Aylmer, Ontario Ingredients:
2 packages (8 ounces each) cream cheese, softened |
3/4 cup sugar |
2 eggs, lightly beaten |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
dash salt |
batter: |
1-1/2 cups sugar |
1/2 cup canola oil |
1 egg |
1-1/2 teaspoons vanilla extract |
2-1/4 cups king arthur unbleached all-purpose flour |
1/3 cup baking cocoa |
1 teaspoon baking soda |
1/4 teaspoon salt |
1-1/2 cups buttermilk |
topping: |
1 can (21 ounces) cherry pie filling |
whipped topping and chocolate curls, optional |
Directions:
1. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts and salt; set aside.
2. In another large bowl, beat the sugar, oil, egg and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually add to sugar mixture alternately with buttermilk.
3. Spoon half of the batter into a greased and floured 10-in. fluted tube pan; spread with half of the cream cheese mixture. Repeat layers.
4. Bake at 375° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
5. Slice cake; serve with pie filling. Garnish with whipped topping and chocolate curls if desired. Refrigerate leftovers. Yield: 12 servings.
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