Black Forest Cream Cheese Cake
TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling
YIELD: 12 servings.
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
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2 packages (8 ounces each) cream cheese, softened
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3/4 cup sugar
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2 large eggs, lightly beaten
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1 teaspoon vanilla extract
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1/2 teaspoon almond extract
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Dash salt
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BATTER:
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1-1/2 cups sugar
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1/2 cup canola oil
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1 large egg
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1-1/2 teaspoons vanilla extract
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2-1/4 cups all-purpose flour
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1/3 cup baking cocoa
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1 teaspoon baking soda
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1/4 teaspoon salt
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1-1/2 cups buttermilk
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TOPPING:
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1 can (21 ounces) cherry pie filling
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Whipped topping and chocolate curls, optional
Directions
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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.
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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.
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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.
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4.
Bake at 375° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
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5.
Slice cake; serve with pie filling. Garnish with whipped topping and chocolate curls if desired. Refrigerate leftovers.
Nutrition Facts
1 slice: 539 calories, 24g fat (10g saturated fat), 96mg cholesterol, 354mg sodium, 73g carbohydrate (51g sugars, 1g fiber), 8g protein.
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