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    Chocolate: Cherry Fudge Cake


    Source of Recipe


    www.amethysts-recipes.com

    List of Ingredients




    1 package cream cheese (8 ounce) softened
    2 tablespoons sugar
    2 tablespoons milk
    1 cup heavy cream whipped
    1 18 1/2 ounce chocolate fudge cake mix
    Confectioners’ sugar
    Burgundy Cherry Sauce (below)

    Recipe



    In a medium bowl, beat cream cheese, sugar, and milk until fluffy.  Fold whipped cream into cheese mixture.  Cover and chill.

    Preheat oven to 350°F.  Spray a 10-inch Bundt or tube pan with non-stick vegetable spray.

    Prepare cake mix according to package directions.  Pour into prepared Bundt pan.

    Bake for 45 to 55 minutes or until a tester inserted in the center comes out clean.  Cool in pan for 15 minutes.  Invert onto a wire rack; cool completely.  Dust with confectioners’ sugar.

    BURGUNDY CHERRY SAUCE
    1 16-ounce can pitted cherries
    2 tablespoons cornstarch
    2 tablespoons sugar
    1/4 cup water
    1/4 cup burgundy
    Drain cherries; reserve juice

    In a small saucepan, combine cornstarch and sugar.  Stir in reserved cherry juice and water.  Cook over low heat, stirring constantly, until mixture is bubbly.  Stir in cherries, heat through.  Remove from heat; stir in burgundy.

    TO SERVE: Slice cake; place on dessert plates.  Spoon Burgundy Cherry Sauce and cream cheese mixture over the cake slices.



 

 

 

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