CHOCOLATE CHERRY CAKE
The frosting is easy and quick.
The recipe calls for 1 can cherry pie filling, but when I prepared this for my family, I bought 2 cans and used just a little of the 2nd can to dollop on top of cool whip topping to make it look pretty. We used the remainder over ice cream several days later.
1 boxdevil's food cake mix
1 can(s)(21-oz. ) cherry pie filling
1 tspalmond extract
1/3 cwhole milk
1 pkg(12-oz.) semi-sweet chocolate chips
8 ozcarton of cool whip
How to Make CHOCOLATE CHERRY CAKE
- Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick baking spray containing flour and set aside.
- In a large bowl, combine cake mix, cherry pie filling, almond extract, and eggs. Beat until well mixed, then beat 1 minute at medium speed. Pour into prepared pan. Baje 35 - 40 minutes or until a toothpick comes out clean.
- When cake is almost finished baking, make the frosting: Combine sugar, butter and milk in large saucepan. Bring to a boil, then boil for 1 minute, stirring constantly. Remove from heat and add chocolate chips and vanilla. Stir with a wire whisk until the chips are melted and frosting is smooth. Pour over WARM cake and spread to cover. Let cool on a wire rack. Cut into 15 or 20 pieces. Before serving, top each piece with a dollop of Cool Whip. If you have that 2nd can of pie filling, place a couple cherries with a bit of juice in the center of the Cool Whip.