CHOCOLATE COVERED CHERRY CAKE
Source of Recipe
D's Mom
List of Ingredients
Pam for sprayng the pan.
1(18.25oz.)pkg.plain Devils Food cake mix (Or Devils Food cake mix with pudding.I used the one without pudding)
1(21oz.)can cherry pie filling
2 large eggs
1 tsp.pure almond extract
Chocolate Glaze:
1 c.granulated sugar
1/3 c.real butter
1/3 c.whole milk
1 c.semisweet chocolate chips
Recipe
Preheat oven 350 degrees.Lightly spray a 9"x13" baking pan.Set aside.
Mix cake mix,eggs & almond extract in large mixing bowl.Blend with an electric mixer on low speed 1 minute.Stop the mixer,scrape down sides of bowl.Add the cherry pie filling,increase the mixer speed to medium & beat 2 minutes more,scraping down the sides of the bowl again if needed.The batter should look thick & well blended with cherry pieces throughout.Pour the batter into the prepared pan,smoothing the top.Place pan in oven.
Bake cake til it springs back when lightly pressed with your finger & starts pulling away from sides of pan about 30-35 minutes.Remove pan from oven & place on a cooling rack while you prepare the glaze.
Glaze:
Place sugar,butter & milk in small saucepan over med-low heat & cook,stirring constantly,til mixture comes to a boil.Boil,stirring constantly,1 minute.Remove the pan from heat & stir in chocolate chips.When the chips have melted & the glaze is smooth,pour it over the warm cake so that it covers the entire surface.The glaze will be thin but will firm up.Cool the cake & icing for 20 minutes more before cutting into squares & serving.
Store this cake covered in aluminum foil,at room temperature,for up to 5 days or in the fridge for up to a week.Or you can freeze the cake wrapped in foil,for up to 6 months.Thaw the cake overnight on the counter before serving.
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