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
Black Forest Cream Cheese Cake
Black Forest Cream Cheese Cake
Prep Time
30 min
Cook Time
45 min
Yield
12 servings
Ingredients
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 2 large 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 large 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 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 in 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.
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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