Black Forest Cream Cheese Cake

• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• Dash salt
• 1-1/2 cups sugar
• 1/2 cup canola oil
• 1 egg
• 1-1/2 teaspoons vanilla extract
• 2-1/4 cups all-purpose flour
• 1/3 cup baking cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/2 cups buttermilk
• 1 can (21 ounces) cherry pie filling
• Whipped topping and chocolate curls, optional

1. 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.
2. 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.
3. 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.
4. Bake at 375u0b0 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.
5. Slice cake; serve with pie filling. Garnish with whipped topping and chocolate curls if desired. Refrigerate leftovers.

cream cheese, sugar, eggs, vanilla, almond, salt, sugar, canola oil, egg, vanilla, flour, baking cocoa, baking soda, salt, buttermilk, cherry pie filling, chocolate curls

Taken from www.tasteofhome.com/recipes/black-forest-cream-cheese-cake/ (may not work)