Ingredients

• 1 Devil’s Food Chocolate cake mix
• 1 8oz package cream cheese
• 1 14oz can sweetened condensed milk
• 1/3 cup lemon juice
• 1 teaspoon vanilla
• 2 cans Oregon dark sweet or red tart pitted cheerries, drained, reserve syrup.
• 1/4 cup cornstarch
• 1/2 cup sugar

Directions

1. Flan cake pan, greased with solid shortening, not cooking spray. Do not Flour the pan.
2. Preheat oven to 350F.
3. Prepare the cake mix as directed on box, poiur one half of the batter into prepared cake pan. Bake for 20-24 minutes. use the other half of the batter to make 12 cupcakes. Bake cupcakes 19-20 minutes.
4. Let cake cool 5 minutes in pan and turn out on cake plate. Tap bottom of pan with handle of table knife and cake will release on plate. Let cake cool completely. Make cream cheese filling.

Cream cheese filing:

1. In a small bowl, beat the cream cheese until fluffy. Beat in sweetened condensed milk until smooth; stir in lemon juice and vanilla. Pour into cooled cake. Refrigerate until set.

Topping:

1. Drain cherries, reserve syrup. in a small saucepan, combine syrup from cherries, cornstarch and sugar. Mix until smooth. Heat and stir over medium heat until thickened. Remove from heat and stir in the cherries. Let cool.
2. With a small spoon, arrange the cherries only on top of the cake. Do not use the thickneed syrup - only what stays on the chrries. Keep cake refrigerated.