Chef Rob’s Sugar Cream Cake

Name: Chef Rob’s Sugar Cream Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 Stick Prairie Farms butter ((softened) ); 1 Box (15.25 oz) Yellow Cake Mix; 2 large eggs (divided); 8 oz Prairie Farms cream cheese ((softened)); 1 Pound powdered sugar; 1 tsp vanilla extract; 1/4 tsp salt; 24 Oz Morella Cherries in Syrup*; 2 Tbsp sugar; 1 tsp lemon juice; 1 tsp cornstarch; 1 Tbsp water ((cold)); 1/2 tsp vanilla extract

Cuisine: American

Course: Desserts

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Prep Time 20

Total Time 50

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Ingredients:

Cake

1 Stick Prairie Farms butter (softened)
1 Box (15.25 oz) Yellow Cake Mix
2 large eggs divided
8 oz Prairie Farms cream cheese (softened)
1 Pound powdered sugar
1 tsp vanilla extract
1/4 tsp salt

Cherry Topping

24 Oz Morella Cherries in Syrup*
2 Tbsp sugar
1 tsp lemon juice
1 tsp cornstarch
1 Tbsp water (cold)
1/2 tsp vanilla extract

Directions:

For Cake: Preheat oven to 350 F. In a bowl, mix the butter and cake mix, then mix in 1 egg. Press into an ungreased 9x13 pan.
In a separate bowl, beat second egg and cream cheese. Add powdered sugar (a couple big spoonfuls at a time), vanilla and salt. Mix well and pour into cake pan. Bake 30-35 minutes. Make the topping below.
For Topping: Pour about a cup of the Cherries in Syrup from the jar into a saucepan and add the sugar and the lemon juice. Reduce over medium heat to about ¼ cup (takes about 20 minutes).
Mix in the cornstarch and water. Whisk into the syrup and bring back to a boil for about a minute. Add back about 1 and ¼ cup of cherries from the jar. Let cool before spooning over individual slices of cake. This topping is great on ice cream and cheesecake, too.