Chocolate Cherry Cake

by Sharon
(Schererville, Indiana)

This chocolate cherry cake is so easy, no mixer, and the frosting makes this cake extra special..so no cheating with the can stuff!


INGREDIENTS:

• 1 Package Pillsbury Devils Food Cake Mix
  
• 21 oz. Can Cherry Pie Filling
  
• 1 teaspoon Almond Extract
  
• 2 eggs, beaten

FROSTING:

• 1 cup sugar
  
• 5 tablespoons Butter or Margarine, softened
  
• 1/3 cup milk
  
• 6-oz. Package (1 Cup) Semi-Sweet Chocolate Chips

CAKE DIRECTIONS:

• Preheat oven to 350 degrees. Grease and flour a 9x13 pan (use Margarine to grease pan).
  
• In a large bowl, combine all cake ingredients.
  
• Mix by hand; stir until well mixed.
  
• Pour into prepared pan.
  
• Bake 25 to 30 minutes or until toothpick or cake tester inserted in center comes out clean.
• Take cake out of oven and let cool on rack for 5 minutes and begin to make frosting.

Frosting Directions:

• In small saucepan, combine Sugar, Butter and Milk.
  
• Over medium heat, bring to a Boil, stirring
  constantly, about 1 minute or little longer.
• Remove from heat.
  
• Stir in Chocolate Chips until smooth.
  
• Pour over partially cooled cake.
  
• Smooth frosting evenly if needed. Let cool completely.
  
• When cooled completely, cover with plastic wrap.

NOTE: Grease and flour the pan bottom and sides well and shake off excess flour. Can dust with cocoa or a little cake mix instead of flour.
I use a 9x13 glass pan. It takes 25 minutes
in my oven. After you pour the frosting on the
cake, smooth evenly right away.

Subscribe to GIRL STUFF
Our FREE E-zine