The Healthy My Ass Cookbook

Rainbow Line
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Other Dessert Recipes:

Apple Torte

Banana Coco-Nutty Cake

Best Carrot Cake Ever

Butter Pecan Pie

Caramel Maple Pecan Tart

Celebrity Hummingbird Cake

Cheese Cake

Cherry Cheese Strudel

Cherry Pie

Cinnamon Streusel Cake

Coconut Custard Pie

Coconut Pecan Icing

Coconut Praline Dream Pie

Cream Cheese Brownie Pie

Cream Cheese Icing

Custard Pie

Dr. Bird Cake

Dutch Apple Pie

Easy Cinnamon Crispies

German Chocolate Cake

Gooey Butter Cake

Gooseberry Meringue Pie

Heavenly Chocolate Cake

Kahlua Cream Topping

Kahlua Pumpkin Pie

Meringue Topping

New York Style Cheesecake

Old-Fashioned Rice Pudding

Orange and Almond Dessert Cake

Pecan Glazed Pumpkin Pie Topping

Pecan Pie

Perfect Pie Crust - No Top

Perfect Pie Crust - With Top

Pineapple Cake

Pineapple Upside Down Cake

Pound Cake

Praline Cream Cheese Cake

Red Velvet Cake

Rum Cake

Sponge Cake

Strawberry Ice Cream

Strawberry Shortcut Cake

Streusel Topping

Sweet Potato Pie

Tart Shell

Turtle Cake

Turtle Tart

Velvet Icing

Chocolate - Cherry Cake

A favorite combination of mine, chocolate and cherry, make for an outstanding cake.


2 Eggs
1 Tbsp. Almond Extract
1 15.25-oz. box Devil's Food Cake Mix, dry
1 21-oz. can Cherry Pie Filling
5 Tbsps. Butter
1/3 cup Milk
1 cup Sugar
8 ozs. Chocolate Chips


Generously grease a 9x13" pan and set aside.

Preheat an oven to 350°F.

Beat the Eggs, add the Almond Extract, then blend in the Devil's Food Cake Mix.  Stir in the Cherry Pie Filling enough to blend the syrup into the cake mix but not so much as to eviscerate the chunks of cherries.

Spread the batter evenly in the bottom of the greased pan and bake for 20 to 25 minutes until done.

Meanwhile, melt the Butter in a one quart or larger saucepan.  Stir in the Milk and the Sugar.  Bring to a boil over medium heat and boil for 5 minutes.  Reduce the heat to its lowest setting, stir in the Chocolate Chips and blend until they are melted in to a uniform consistency.

When the cake is done, remove it from the oven to a cooling rack and pour the hot chocolate sauce/icing mixture over the hot cake, spreading to cover all if necessary.

Cool before cutting and serving.


Jill says, "This cake makes you happy when you are premenstrual.", but I can not attest to that.

Serving Suggestions:

Great by itself, but a dolop of whipped cream, a few chocolate chips and a maraschino cherry as pictured never hurts.


Other Information:

Source: Jill Aul, my new found Saint Louis retired friend from my LGBT Center days.

Preparation: 0:30
Cool: 2:20
Total: 3:00

Yield: 1 9x13" cake
Servings: 12

Nutrition Facts per Serving:
406 Calories
13g Fat (27.9% calories from fat)
4g Protein
73g Carbohydrate
3g Dietary Fiber
49mg Cholesterol
364mg Sodium.

Exchanges per Serving:
0 Lean Meat
0 Non-Fat Milk
2 Fat
3 Other Carbohydrates.

Rainbow Line

Copyright 2006-2023 by Keith Langeneckert.  All rights reserved.