Chef Rob’s Sugar Cream Cake

Chef Rob’s Sugar Cream Cake
Chef Rob’s Sugar Cream Cake
Votes: 17
Rating: 4.29
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Rate this recipe!
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Chef Rob’s Sugar Cream Cake
Votes: 17
Rating: 4.29
You:
Rate this recipe!
Print Recipe
Servings Prep Time Cook Time
12people 20minutes 30minutes
Servings Prep Time
12people 20minutes
Cook Time
30minutes
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Instructions
  1. 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.
  2. 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.
  3. 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).
  4. 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.
There is no Nutrition Label for this recipe yet.
Recipe Notes

Morella Cherries in Syrup Available at Aldi. Trader Joe’s-sweet cherries do not work well with this recipe.