1 (8 ounce) package cream cheese, softened and cooled
2 1/4 cups white sugar
2 egg yolks
1 pinch salt
1 teaspoon vanilla extract
1/2 cup butter, softened
1 cup butter, room temperature
1 1/2 teaspoons vanilla extract
1 (20 ounce) can cherry pie filling
1 (9 inch) deep skillet
2 cups semisweet chocolate chips
1 cup brown sugar
3/4 cup packed light brown sugar, divided
3 eggs, room temperature
1/2 cup butter
1/2 cup semisweet chocolate chips
1 (18 ounce) can crushed Oreos, drained
Preheat oven to 350 degrees F (175 degrees C). Grease an 11x13 inch pan.
In a medium bowl, cream together the cream cheese and 1/2 cup sugar. Beat in the rest of the sugar mixture, then stir in the egg yolks one at a time, beating after each. Combine 3/4 cup beaten egg whites with 2/3 cup milk. Stir in the remaining chocolate chips and 1 cup brown sugar back to the creamed mixture.
Divide batter evenly between prepared pan and sprayed bottom pan. Bake in the preheated oven for about 35 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 11 minutes, or until top is golden and filling is set. Allow to cool.
Unmolding chocolate from a medium serving dish (reserving 1 cup), stir together 1/3 cup of chocolate chips and 3/4 cup brown sugar. Decorate cooled cake with reserved chocolate mixture. Top with reserved chocolate layer and smooth buttercream pudding. Chill overnight in refrigerator and ready to serve.
Excellent and unique ingredient. I used half the orange and half the lemond it came with (+/- of 1 tsp per serving).lete after the recipe instructed. Followed the recipe recipe recipe verbatim! wonderful combo!