- 12
Ingredients
- Ingredients
- FIRST LAYER OF CAKE
- 1 1
- bx
- chocolate cake mix (divided)
- 1 1
- lg
- egg
- 4 4
- oz
- cream cheese
- 1/2 1/2
- c
- butter
- get recipes @ goboldwithbutter.com
- 1 1
- c
- semi-sweet chocolate chips
- ONCE YOUR FIRST LAYER IS COOKED AND
- COOLED
- 1 3/4 1 3/4
- c
- drained, red sour pitted cherries (in water)
- SECOND LAYER
- 1 1
- c
- heaping with cake mix
- 2 2
- lg
- eggs
- 3/4 3/4
- c
- buttermilk
- 4 4
- oz
- cream cheese
- 3/4 3/4
- c
- powdered sugar
- 3 1/2 3 1/2
- Tbsp
- unsweetened cocoa powder
- FINISHING TOUCH
- powdered sugar for topping
Preparation
Step 1
Directions
1
Drain cherries and place on paper towels to soak up any remaining moisture. Preheat oven to 350 degrees. Grease and flour a 9 by 13 inch cake pan or line with non-stick foil. Reserve 1 heaping cup of dry cake mix and set aside.
2
In a medium size bowl combine remaining cake mix, 1 large egg, 4 oz. cream cheese, 1/2 cup of butter and blend well. Mixture will be thick.
((((2nd cake I made I used 1/4 cup applesauce and 1/4 cup butter and it tasted just as yummy. Just in case you want to cut down on butter intake. ))))
3
Spread batter into bottom of prepared baking pan. Sprinkle with chocolate chips and press lightly into cake batter. Bake for 15 minutes.
4
Set baked cake aside and prepare your second layer.
5
Spread cherries on top of baked cake.
6
In a medium bowl cream 2 large eggs, buttermilk, 4 oz. cream cheese, 3/4 cup powdered sugar and cocoa until well blended. Then slowly add your reserved heaping 1 cup cake mix and beat on medium speed till mixture is smooth and thickened (about 3 or 4 minutes). Spoon batter carefully over the cherries and spread with a spatula. Bake for 40 to 45 minutes until light browned on top.
7
Remove and let cool. Before serving add your powdered sugar on top and then cut into squares and serve. This is such a beautiful cake!