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Chocolate Covered Cherry Cake

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  • Chocolate Covered Cherry Cake

    Saved this from old CK board... Sorry I don't know who originally posted it.. I have made it several times and it's always gone in a nano-second.

    Chocolate Covered Cherry Cake:
    Serves about 20 ( Ok I lied. It will serve however many is eating it when? Or the amount of your craving...Or after that first bite when that luscious, dense yet creamy taste bursts onto your taste buds & you decide that that second piece your getting ready to eat will be so good with a big ole scoop of ice cream etched...loll Thank you Kat, you are so right GF!What was I thinking? )


    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.

    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.

  • #2
    I've made this, and it is good! I took it over to my folk's house and my mom loved the cake but not the frosting, and my dad liked the frosting but not the cake! LOL! I just liked it all!
    A good friend will come and bail you out of jail.... but a true friend will be sitting next to you saying, "Damn, that was fun!"


    • #3
      Glad you like that one was mine, it's hubby's favorite cake
      People are more violently opposed to fur than leather because it's safer to pick on rich women than biker gangs.