chocolate covered cherry cake

Name: Chocolate Covered Cherry Cake
Prep time: 15 min
Cook time: 35 min
Yield: 20
Cuisine: American
Ingredients: 1 box(es) devil's food cake mix (with or without pudding); 1 can(s) cherry pie filling; 2 large eggs; 1 teaspoon(s) almond extract; 1 cup(s) sugar; 1/3 cup(s) butter; 1/3 cup(s) whole milk; 1 cup(s) semi-sweet chocolate chips

34 Pinches

Algie Petrere

Central, LA

Updated on Apr 9, 2014

This stays moist for days....if it lasts that long. I made it for my sisters and they couldn't get enough. My sister later found the recipe in a Arkansas brochure. Apparently it's a very old recipe or a variation of one. It's delicious!! You can store the cake, covered with foil, at room temperature for up to five days or in the refrigerator for up to a week. It can also be frozen. I've never had it last long enough to worry about it.

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prep time 15 Min

cook time 35 Min

method Bake

yield 20 serving(s)

Ingredients

1 box devil's food cake mix (with or without pudding)
1 can cherry pie filling
2 large eggs
1 teaspoon almond extract
1 cup sugar
1/3 cup butter
1/3 cup whole milk
1 cup semi-sweet chocolate chips

How To Make chocolate covered cherry cake

Step 1

Preheat oven to 350°. Lightly mist a 9x13 inch pan with Pam. Set aside.

Step 2

Place the cake mix, cherry pie filling, eggs and almond extract in a large bowl. Blend with an electric mixer on low speed for 1 minute. Scrape the bowl down the sides and beat 2 minutes more. The batter should look thick and well blended.
Step 3

Pour batter into the prepared pan, smoothing top with a rubber spatula. Place on middle rack of oven. Bake the cake until it springs back when lightly pressed with your finger and it just starts to pull away from the pan (30-35 minutes).
Step 4

For the glaze, place the sugar, butter and milk in a small saucepan over medium-low heat and cook, stirring constantly, until mixture comes to a boil. Boil, stirring constantly for one minute.
Step 5

Remove from heat and stir in chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake,so that it covers the whole surface. The glaze will be thin, but will firm up. Cool the cake for 20 minutes before cutting into squares and serving.
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