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Christmas Chocolate Cherry Cake with Cheesecake Filling

There is a recipe very similar to this one on the internet, but the actual cake part is different. I think my version is much easier.  Here is my decadent holiday cake.


Cake

1 box of DH Devil’s Food cake mix
1 cup sour cream
4 eggs
½ cup oil
½ cup water
1 cup mini semi-sweet morsels
2 Tablespoons butter
2 Tablespoons brown sugar
16 large maraschino cherries


Cheesecake Filling

2 8-ounce cream cheeses, softened
½ cup plus 2 Tablespoons of sugar
1 egg
1 Tablespoon of vanilla extract
3 Tablespoons of all-purpose flour

 1 can Cherry Pie Filling

 1 can of white chocolate or vanilla icing


Cake instructions:

Preheat oven to 350 degrees.  Spray a bundt pan very well with cooking spray.  Melt butter and pour into bottom of pan.  Sprinkle in brown sugar and press down sugar to soak into the  butter.  Put 2 large cherries in each of the large sections of the bundt design.

 In a large mix bowl, add cake mix, sour cream, eggs, oil, and water.  Mix with hand mixer until fully blended. (about 3 minutes).  With spatula fold in morsels.

 Pour ¾ of the batter on top of the cherries in butter and brown sugar.

 Filling directions:

Mix all ingredients for the filling in a bowl with hand mixer until light and fluffy.  Make a ring of filling on top of the cake batter—avoid touching the sides of the pan.  Spoon half the can of cherry pie filling on top of the cream cheese filling.

 Pour remaining cake batter on top.  Bake for 60 minutes or until a toothpick insert in the middle comes out clean.   Cool 15 minutes in the pan and then turn on to plate and let cool 30 minutes.

 Once cake is cooled.  Spoon half the can of icing into a microwave bowl and microwave for 20 seconds to thin it out.  Drizzle on top of cake allowing some to drip down the sides of the cake.  Sprinkle the top with some mini-morsels.














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