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Chocolate Cherry Almond Cheesecake

This is a delightfully rich and wonderful dessert to serve for a brunch or after dinner. It's filled with chocolate, and cheesecake and of course DHFC (Duncan Hines Frosting Creations), what could be better? Eating it!

  • Hands-On Time:
  • Total Time:
  • Servings: 8-10
  • Rating:


  • 1 packet of Duncan Hines® Frosting Creations™ Cherry Vanilla Flavor Mix and 1 can of Frosting Creations™ Frosting Starter
  • 1 Box Duncan Hines Devils Food Cake Mix
  • 1 8 " cheesecake (enough for two cakes)
  • 1 can Solo Almond Pastry Filling (enough for two cakes)
  • 1 can Duncan Hines Comstock Cherry Pie Filling
  • 1 Can Duncan Hines Chocolate Frosting
  • Chocolate Syrup

Baking Instructions

  1. Pour pack of Duncan Hines® Frosting Creations™ Cherry Vanilla Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended. Set aside.
  2. Prepare Tiara Dessert pan or flan pan by spraying with cooking spray, set aside.
  3. Preheat oven to 350ºF
  4. Prepare cake according to package directions. Turn out on rack to cool. The bottom of the pan is now the top of the cake and the part which you are going to fill.
  5. Fill pan with three cups of batter. Bake for about 25 minutes or until toothpick inserted comes out clean.
  6. While cake bakes place cheesecake in a bowl. Mix in half a can of almond filling until well incorporated. Place in refrigerator until ready to assemble cake.
  7. For the cake:
  8. Place a thin layer of chocolate icing on the bottom.
  9. Top with half of the cheesecake mixture, followed by cherries.
  10. Drizzle with Cherry Vanilla Frosting Creations and Chocolate Syrup.
  11. Chill until ready to serve.

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Duncan Hines Classsic White Wedding Cake Instructions

Duncan Hines Classsic White Wedding Cake Instructions

1. Preheat oven to 325*. Generously grease and flour pans. 2. For each box of cake mix, add 3 egg whites, 1 1/3 cups water, 2 Tbsp. oil. Blend at medium for 2 min., scraping bowl. Pour into pans and bake. 3. Bake at 325* till toothpick comes out clean. 4. Cool 15 to 20 minutes in pan on wire cooling rack. Batter Per Pan - all are in INCHES!!! (each box yields 5 cups) Pan Size Cups of Batter Bake Minutes 6x2 2 40-50 8x2 3 1/2 40-50 10x2 5 (1 mix) 40-50 12x2 7 1/2 45-55 14x2 10 (2 mixes) 45-55 16x2 13 45-55

Cupcake quantity

Cupcake quantity

Is anyone else having trouble getting 24 cupcakes out of a single cake mix box? Lately I can only get about 20 out of a recipe ... Thanks for any hints!

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