judy's best 1970s choco-cherry cake
(1 rating)
I have a clear memory of watching a friend bake this cake over 30 years ago when we lived in Southern California. Yes, children, we really did have cake mixes even way back in the 1970s. But I had never heard of adding pie filling to a mix, and I remember thinking how cool that was. I think this, my friend's version, has a better texture and taste than most others.
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(1 rating)
yield
serving(s)
method
Bake
Ingredients For judy's best 1970s choco-cherry cake
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1 boxany chocolate or devil's food cake mix
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3eggs
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1/3 ccooking oil
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1/4 cwater
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1 tspvanilla
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1/4 tspalmond extract
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1 cancherry pie filling
How To Make judy's best 1970s choco-cherry cake
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1Preheat oven and prepare baking pans according to directions on the back of the cake mix box.
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2Combine mix, eggs, cooking oil, water, and vanilla and almond extracts in a large mixing bowl. With an electric mixer, beat on low speed for 30 seconds, then on medium speed for two minutes, scraping down the sides of the bowl occasionally with a rubber spatula.
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3Using a rubber spatula, fold cherry pie mix into the cake batter by hand until well incorporated.
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4Bake according to the directions on the back of the cake mix box for the size pan(s) you are using. NOTE: Some ovens will take a while longer. Cake is done when it pulls away from the sides of the pan and springs back when lightly touched in the middle with your finger.
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5Cool cake 10 minutes in pan(s) before turning out on racks to cool. When completely cool, frost with chocolate or any desired frosting.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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