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Black Forest Cream Cheese Cake Recipe

Black Forest Cream Cheese Cake Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling YIELD:12 servings

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

  • 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.

Nutritional Facts

1 slice: 539 calories, 24g fat (10g saturated fat), 96mg cholesterol, 354mg sodium, 73g carbohydrate (51g sugars, 1g fiber), 8g protein.

Reviews for Black Forest Cream Cheese Cake

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MY REVIEW
golddusty User ID: 6633562 170973
Reviewed Apr. 9, 2012

"I read the first review and was a little hesitant to try this cake, but my years of baking and cooking told me this had to be good. The only changes I made was I used 1 1/2 cups sour cream. The recipe I used was in a Taste of Home Book called for buttermilk or sour cream. Was out of buttermilk but I had the sour cream, and I know very well how good sour cream will make a cake. Did up the amount of salt in the chocolate cake to 1/2 tsp. Not only did this cake make a beautiful presentation but the taste was superb. Love it love it.--Golddusty"

MY REVIEW
lightedway User ID: 4228023 157444
Reviewed Feb. 2, 2011

"Made this cake because the picture made it look so good. Unfortunately it wasn't. I will say that it is indeed a pretty cake especially when cut into servings. The chocolate part of the cake lacked flavor despite my using quality ingredients. It didn't even taste like chocolate cake. The cream cheese filling also lacked flavor. The texture was nasty like cold scrambled egg whites. Definitely not a keeper in my house. Will not make this again wasting costly ingredients.
"

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.