Black Forest Buttermilk Cake
By
Kim Biegacki
@pistachyoo
1
I love the addition of buttermilk and cream cheese that makes this a delicious moist cake with the beauty of the cherries peaking through the deep rich chocolate middle. Yumm....making this again tonight.
Found this on About.com
Ingredients
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FIRST LAYER OF CAKE
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1 boxchocolate cake mix (divided)
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1 largeegg
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4 ozcream cheese
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1/2 cbutter
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1 csemi-sweet chocolate chips
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ONCE YOUR FIRST LAYER IS COOKED AND COOLED
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1 3/4 cdrained, red sour pitted cherries (in water)
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SECOND LAYER
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1 cheaping with cake mix
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2 largeeggs
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3/4 cbuttermilk
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4 ozcream cheese
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3/4 cpowdered sugar
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3 1/2 Tbspunsweetened cocoa powder
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FINISHING TOUCH
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·powdered sugar for topping
How to Make Black Forest Buttermilk Cake
- 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.
My recipe for Sour Cherry Preserves. - 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.