Black Forest Upside Down Cakes Food

BLACK FOREST UPSIDE-DOWN CAKE

Black Forest Upside-Down Cake image

The divine flavors of this simple Black Forest cake will impress your guests and leave you with many requests for the recipe! -Kimberly Campbell, Wheeling, West Virginia

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 8

Ingredients

1 can (21 ounces) cherry pie filling
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 large eggs, room temperature
1 package devil's food cake mix
Whipped cream

Steps:

Preheat oven to 350°. Spoon pie filling into a greased 12-in. cast-iron or ovenproof skillet. In a large bowl, beat cream cheese, sugar, flour and vanilla until blended. Gently beat in eggs. Pour over pie filling. Prepare cake mix according to package directions; spoon over cream cheese layer., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 10 minutes before inverting onto a serving plate. If needed, spoon cherries from pan over cake. Top with whipped cream.

Nutrition Facts : Calories 321 calories, Fat 14g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 319mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

BLACK FOREST UPSIDE-DOWN CAKES

Black Forest Upside-Down Cakes image

Bake these restaurant-worthy cakes and prepare to be adored.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 45m

Number Of Ingredients 11

Ingredients

1/4 cup (1/2 stick) unsalted butter, room temperature
1/3 cup plus 3 tablespoons packed light-brown sugar
1 1/2 cups drained jarred sour cherries (1 teaspoon juice reserved)
1/3 cup all-purpose flour (spooned and leveled)
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon coarse salt
1 large egg yolk
3 tablespoons whole milk
1/4 cup heavy cream
2 teaspoons rum

Steps:

Preheat oven to 350 degrees. Place 1 tablespoon butter, 1 tablespoon brown sugar, and 1/2 teaspoon cherry juice in the bottom of each of two 8-ounce ramekins. Microwave ramekins until butter and brown sugar are melted and bubbling, about 1 minute. Arrange cherries in a tightly packed layer in the bottom of each ramekin.
In a small bowl, whisk together flour, cocoa, baking powder, and salt. In another small bowl, stir together 2 tablespoons butter and 1/3 cup brown sugar with a wooden spoon until light and fluffy, about 3 minutes. Stir in egg yolk, then flour mixture and milk. Divide batter between ramekins.
Place ramekins on a rimmed baking sheet. Bake until a toothpick inserted in center of a cake comes out with only a few crumbs attached, about 30 minutes. Let cool on a wire rack, 20 minutes. Meanwhile, in a small bowl, beat cream, 1 tablespoon brown sugar, and rum until soft peaks form. Run a paring knife around edge of each cake and invert onto a plate. Serve cakes with rum whipped cream.

Nutrition Facts : Calories 702 g, Fat 39 g, Fiber 6 g, Protein 9 g

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