Ingredients
2 packages (8 ounces each) cream cheese, softened3/4 cup sugar2 eggs, lightly beaten1 teaspoon vanilla extract1/2 teaspoon almond extractDash saltBATTER:1-1/2 cups sugar1/2 cup canola oil1 egg1-1/2 teaspoons vanilla extract2-1/4 cups all-purpose flour1/3 cup baking cocoa1 teaspoon baking soda1/4 teaspoon salt1-1/2 cups buttermilkTOPPING:1 can (21 ounces) cherry pie fillingWhipped topping and chocolate curls, optional
Preparation
In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts and salt; set aside.
In another large bowl, beat the sugar, oil, egg and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually add to sugar mixture alternately with buttermilk.
Spoon half of the batter into a greased and floured 10-in. fluted tube pan; spread with half of the cream cheese mixture. Repeat layers.
Bake at 375° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Slice cake; serve with pie filling. Garnish with whipped topping and chocolate curls if desired. Refrigerate leftovers.
