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Black Forest Cream Cheese Cake

Black Forest Cream Cheese Cake
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
12 ServingsPrep: 30 min. Bake: 45 min. + cooling

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 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

  • 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.
  • In another large bowl, beat the sugar, oil, egg and vanilla until
© Taste of Home 2013

2 of 2

Black Forest Cream Cheese Cake (continued)

Directions (continued)

  • well blended. Combine the flour, cocoa, baking soda and salt;
  • gradually add to sugar mixture alternately with buttermilk.
  • 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.
  • 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.
  • Slice cake; serve with pie filling. Garnish with whipped topping and
  • chocolate curls if desired. Refrigerate leftovers. Yield: 12
  • servings.
Nutrition Facts: 1 slice equals 539 calories, 24 g fat (10 g saturated fat), 96 mg cholesterol, 354 mg sodium, 73 g carbohydrate, 1 g fiber, 8 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013