A lovely moist dense pound-cake like chocolate cake with a decadent cheesecake ribbon. This recipe by Carey Enns of Aylmer Ontario, found in Taste of Home Magazine. I didn’t create this recipe. 2 packages cream cheese (8oz / 250g each) 3/4 cup sugar (150g) 2 eggs 1 tsp (5 ml) vanilla 1/2 tsp (2.5 ml) almond extract dash salt (didn’t show this in video) Batter: 1 1/2 cups sugar ( 300g) 1/2 cup (125ml) canola oil (or other vegetable oil) 1 egg 1 1/2 tsp (7.5 ml) vanilla extract 2 1/4 cups (290g approx) all purpose flour 1/3 cup (30g) powdered unsweetened cocoa 1 tsp (5g) baking soda 1/4 tsp (1g) salt 1 1/2 cups (375ml) buttermilk (make your own by mixing the 1 1/2 cups of milk with 1 1/2 tbsp ( 22.5ml) vinegar or lemon juice, stir and let sit for a few minutes) Topping: 1 can cherry pie filling, whipped cream 1. In large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed until combined, stir in extracts and salt, set aside. 2. in another large bowl, beat the sugar, oil, egg and vanilla until well blended. Combine the flour cocoa, baking soda and salt. Gradually add to sugar mixture alternately with buttermilk. 3. Spoon half of the batter into a greased and floured 10 inch fluted tube pan, spread with half of the cream cheese mixture, repeat layers. 4. Bake at 375F (190C) for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool completely and remove from pan. 5. Slice cake, serve topped with cherry pie filling and whipped …

Champion Cheesecakes: The Ultimate Collection of the World’s Finest Cheesecake Recipes
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