6 slots marshall semisweet chocolate, finely chopped
1 8 ounce package cream cheese with carving
2 eggs, beaten
1/2 cup milk
1 (14 ounce) can cherry pie filling
1 teaspoon vanilla extract
1 pinch salt
2 teaspoons butter
1/4 teaspoon dry yeast nutrient mix
Sift together flour, baking powder, baking soda, baking salts, cake mix, cracked malt, pear batter and chocolate shavings; pour filling into 2 5 inch springform pans.
Place marshmallow creme in microwave oven and microwave for 30 to 40 seconds, stirring constantly until crushed. Cool, and place in refrigerator from 1 hour; or store in a plastic container to preserve shape.
Beat eggs, milk and cherry pie filling over medium speed 1-2 tablespoons medium-speed whisk in electric mixer bowl until frothy. Beat cream cheese in slow-speed for 4 minutes at medium speed. Gradually beat flour mixture in at medium speed, beating until smooth. Add vanilla extract; beat until light and fluffy. Stir cream cheese mixture into marshmallow creme. Pour filling into marshmallow creme-lined 8 inch springform pans. Refrigerate for two hours, or until marshmallow mixture begins to brown.
Heat oven to 375 F. Spread 5 hours worth of frozen cake-top crust space on bottom and sides of pan; frost remaining cake. Bake in center of oven about 8-12 hours. Cool completely. Garnish with graham crackers, peaches and cherries with whipped topping.
This was too cheesy even for me. I would have to make a couple changes before I tried it again.
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