Neighbor provided the following recipe and the most delicious chocolate-covered cherry cake ever...
SERVES 20. BAKING TIME 30 - 35 MINUTES.
CAKE:
*Vegetable oil spray for misting the pan.
*1 package (18.25 ounces) plain devils' food cake mix
*1 can cherry pie filling
*2 large eggs
*1 tsp pure almond extrac
CHOCOLATE GLAZE
1 CUP SUGAR
1/3 C. BUTTER
1/3 C. WHOLE MILK
1 PKG. (6 OUNCES OR 1 CUP) SEMISWEET CHOCOLATE CHIPS
1. Place a rack in the center of the oven and preheat the oven to 350oF. Lightly mist a 13- by 9- inch baking pan with vegetable oil spray.
2. Place the cake mix, cherry pie filling, eggs and almond extract in a large mixing bowl. Blend with a electric mixer on low speed for one minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat two minutes more, scraping the sides down again if needed. The batter should look thinck and well blended. Pur into the prepared pan, smoothing the top with the rubber spatula.
3. Bake the cake until it springs back when lightlyn pressed.
4. Prepare glaze by placing the sugar, butter and milk in a small saucepan over medium low heat and cooking, stir comstantly, until the mixture comes toa boil. Boil and stir one minute. Remove the pan from the heat and stir in chocolate. Melt chips. When glaze is smooth pour it over the warm cake. The glaze will firm up. Cool the cake 20 minutes before cutting it into squares and serving.
Store cake covered in aluminum foil, at room temperature for up to five days or ikn the refrigerator for a week. Or...freeze the cake, wrapped in foil, for u p to six MONTHS! Thaw overnight before serving.
SERVES 20. BAKING TIME 30 - 35 MINUTES.
CAKE:
*Vegetable oil spray for misting the pan.
*1 package (18.25 ounces) plain devils' food cake mix
*1 can cherry pie filling
*2 large eggs
*1 tsp pure almond extrac
CHOCOLATE GLAZE
1 CUP SUGAR
1/3 C. BUTTER
1/3 C. WHOLE MILK
1 PKG. (6 OUNCES OR 1 CUP) SEMISWEET CHOCOLATE CHIPS
1. Place a rack in the center of the oven and preheat the oven to 350oF. Lightly mist a 13- by 9- inch baking pan with vegetable oil spray.
2. Place the cake mix, cherry pie filling, eggs and almond extract in a large mixing bowl. Blend with a electric mixer on low speed for one minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat two minutes more, scraping the sides down again if needed. The batter should look thinck and well blended. Pur into the prepared pan, smoothing the top with the rubber spatula.
3. Bake the cake until it springs back when lightlyn pressed.
4. Prepare glaze by placing the sugar, butter and milk in a small saucepan over medium low heat and cooking, stir comstantly, until the mixture comes toa boil. Boil and stir one minute. Remove the pan from the heat and stir in chocolate. Melt chips. When glaze is smooth pour it over the warm cake. The glaze will firm up. Cool the cake 20 minutes before cutting it into squares and serving.
Store cake covered in aluminum foil, at room temperature for up to five days or ikn the refrigerator for a week. Or...freeze the cake, wrapped in foil, for u p to six MONTHS! Thaw overnight before serving.
