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Chocolate Covered Cherry Cake by D'sMom

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  • Chocolate Covered Cherry Cake by D'sMom

    Chocolate Covered Cherry Cake:

    Cake:

    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

    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.
    Last edited by wishingstar; 07-21-2006, 09:42 PM.
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