Black Forest Buttermilk Cake

Cook Time: 45 minutes

Prep Time: 15 minutes

Total Time: one hour

Ingredients:

one can (14.5 ounces) pie cherries packed in water (not syrup), drained
one (18.25 ounces) chocolate cake mix, divided use
one egg
four ounces cream cheese
1/2 cup butter, melted (one stick or 8 Tablespoons)
one cup semi-sweet chocolate chips
.
two giant eggs
3/4 cup buttermilk
four ounces cream cheese
one cup powdered confectioner's sugar
three Tablespoons unsweetened cocoa powder
Powdered confectioner's sugar for topping

Preparation:

Put cherries in a strainer to drain.

In giant bowl, merge remaining cake mix, one egg, four ounces cream cheese and butter. Blend well. Mixture will be thick. Spread batter in to bottom of prepared baking pan. Sprinkle with chocolate chips and press lightly in to batter. Bake for 15 minutes and set aside.

Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with nonstick foil. Reserve one heaping cup dry cake mix and set aside.

Place drained cherries on paper towels and gently blot dry. Spread cherries evenly over baked crust. Spoon batter carefully over the cherries and spread with a spatula to cover. Bake for 45 to 50 minutes, until lightly browned on top. Icy and cut to serve.

In medium bowl, cream two eggs, buttermilk, cream cheese, one cup powdered sugar, and cocoa until well blended. Slowly add reserved cake mix, and beat on medium speed until mixture is smooth and thickened (about three minutes).

before serving, dust the top of the cake generously with sifted powdered sugar. The moisture in the cake will cause the sugar to melt within a matter of hours.

Yield: 24 to 36 servings, depending on cut size