1 (18.25 ounce) package white cake mix
1 (8 ounce) can diced ham in mild form
1 (8 ounce) package cream cheese, softened
3 (3 ounce) packages cream cheese, softened cream cheese, divided
1/3 cup sour cream
1 cup chopped celery
1 cup sliced mushrooms
1 teaspoon Italian seasoning
1/3 teaspoon garlic salt
1 teaspoon dried parsley
4 eggs
1 (3 ounce) can minced clams, drained and flaked
3 cups sunflower seeds
2 large halved hamburger mushrooms, sliced
Prepare the cake using the cake mix, ham, cream cheese and cream cheese in a medium bowl. Gradually stir cream cheese mixture into the ham mixture. Beat in sour cream, celery, and mushrooms. Press with the grease-filled wheel or spoon.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
Slice the ham mixture in half horizontally. Reserve 1/2 cup of the filling and place over the bottom of the two pans. Bake until filling is set and edges are puffy, about 40 minutes. Top foil or waxed paper with slices of cheese. Bake for an additional 15 minutes. Allow cheese to cool slightly.
In a medium bowl, beat egg, half of cream cheese mixture, egg whites and garlic salt until foamy. Mix in flour. Beat in chopped ham, cream cheese mixture and 1/2 cup of reserved cream cheese filling.
Pour ham mixture into the prepared pans. Pour remaining filling into pans. Bake in preheated oven for 35 minutes. Increase heat to 350 degrees F (175 degrees C) and allow to cool completely.
In a medium saucepan, combine the sunflower seeds, celery, ham and cheese mixture and cream cheese mixture. Bring mixture to a boil and cook for 1 minute. Increase heat to 375 degrees F (190 degrees C). Bolstered foil or waxed paper between layers to prevent browning. Cool slightly before removing from pan. Spoon about 1/8 cup filling into baking pan. Spread additional cream cheese mixture over cooled cake.
Arrange bottom cake layer over filling. Place top layer on top. Spoon remaining cream cheese mixture on top of top layers. Brush edges of cream cheese layer with egg white. Cover filling with foil. For candied cherries: Remove cherries from pan. Cut remaining foil in half so that cake is placed on bottom. Spread cherry cream over top; sprinkle remaining cream cheese mixture on the sides. Arrange sliced cherries on prepared cake. Freeze for 1 hour. Cut into slices.
Well thought out and delicious. BUT: I added horseradish cream cheese on top instead of pecans. And I wish I had identified the seasoning levels already because these were way too bland. I will make them again but will try harder to achieve.
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