- 10
Ingredients
- FILLING:
- 5 eggs
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 package (8 ounces) cream cheese, softened
- 1 cup sugar, divided
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 cup (8 ounces) sour cream
- 1/2 cup finely chopped walnuts
- 1/2 cup flaked coconut, optional
- 1/3 cup chopped maraschino cherries
- 2 milk chocolate candy bars (1.55 ounces each), shaved or finely chopped
- 1-1/2 cups heavy whipping cream
Preparation
Step 1
In a large bowl, beat eggs and vanilla on high speed until foamy. Add sugar; beat until thick and lemon-colored. Combine flour, baking powder and salt; fold into egg mixture, a third at a time.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until cake springs back when lightly touched. Cool for 5 minutes; remove from pans to wire racks to cool completely.
In a large bowl, beat cream cheese, 2/3 cup sugar, vanilla and cinnamon until smooth. Stir in sour cream, walnuts, coconut if desired and cherries. Fold in chocolate. In a chilled large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold half of the whipped cream into the cream cheese mixture. Set remaining whipped cream aside.
Split each cake into two horizontal layers; spread a fourth of the cream cheese mixture on one layer. Repeat. Frost sides with reserved whipped cream. Store in the refrigerator.