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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