Total Time
50mins
Prep 20 mins
Cook 30 mins

With February just "around the corner", Valentine's Day, GWs birthday, and cherry season, here's a great dessert! Recipe is from Bake Shop in a Book.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F
  2. Use two 8- or 9-inch round layer cake pans.
  3. Mix, bake and cool cake as directed on package.
  4. Split ONLY ONE LAYER into 2 thin layers.
  5. Soften cream cheese.
  6. Add sugar, nutmeg and milk; beat until smooth.
  7. Measure out 3/4 cup of the mixture and stir chopped cherries into this 3/4 cup of mixture.
  8. Spread half of the cherry cream cheese mixture on top of one thin cake layer.
  9. Place the unsplit cake layer on top and spread with remaining cherry cream cheese mixture.
  10. Top with remaining thin cake layer.
  11. Frost sides and top of cake with the reserved plain cream cheese mixture.
  12. Garnish top of cake with whole fresh cherries or cherry halves, if desired.
  13. Store cake in refrigerator.

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