judy's best 1970s choco-cherry cake
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.
prep time
cook time
method
Bake
yield
Makes two 8" or 9" round layers or a 13"x9" oblong cake
Ingredients
- 1 box any chocolate or devil's food cake mix
- 3 - eggs
- 1/3 cup cooking oil
- 1/4 cup water
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1 can cherry pie filling
How To Make judy's best 1970s choco-cherry cake
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Step 1Preheat oven and prepare baking pans according to directions on the back of the cake mix box.
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Step 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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Step 3Using a rubber spatula, fold cherry pie mix into the cake batter by hand until well incorporated.
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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