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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 10 |
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Luscious layers of cake and creamy filling form this eye-popping dessert. If you're short on time, ready the filling ingredients a day ahead. Then assemble and frost right before serving. Ingredients:
5 eggs |
1 teaspoon vanilla extract |
1 cup sugar |
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
filling: |
1 package (8 ounces) cream cheese, softened |
1 cup sugar, divided |
1 teaspoon vanilla extract |
1/4 teaspoon ground cinnamon |
1 cup (8 ounces) sour cream |
1/2 cup finely chopped walnuts |
1/2 cup flaked coconut, optional |
1/3 cup chopped maraschino cherries |
2 milk chocolate candy bars (1.55 ounces each), shaved or finely chopped |
1-1/2 cups heavy whipping cream |
Directions:
1. In a large bowl, beat eggs and vanilla on high speed until foamy. Add sugar; beat until thick and lemon-colored. Combine flour, baking powder and salt; fold into egg mixture, a third at a time.
2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until cake springs back when lightly touched. Cool for 5 minutes; remove from pans to wire racks to cool completely.
3. In a large bowl, beat cream cheese, 2/3 cup sugar, vanilla and cinnamon until smooth. Stir in sour cream, walnuts, coconut if desired and cherries. Fold in chocolate. In a chilled large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold half of the whipped cream into the cream cheese mixture. Set remaining whipped cream aside.
4. Split each cake into two horizontal layers; spread a fourth of the cream cheese mixture on one layer. Repeat. Frost sides with reserved whipped cream. Store in the refrigerator. Yield: 10-12 servings.
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