A favorite combination of mine, chocolate and cherry, make for an outstanding cake.
|1 Tbsp.||Almond Extract|
|1 15.25-oz. box||Devil's Food Cake Mix, dry|
|1 21-oz. can||Cherry Pie Filling|
|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.
Great by itself, but a dolop of whipped cream, a few chocolate chips and a maraschino cherry as pictured never hurts.
Source: Jill Aul, my new found Saint Louis retired friend from my LGBT Center days.
Yield: 1 9x13" cake
Nutrition Facts per Serving:
13g Fat (27.9% calories from fat)
3g Dietary Fiber
Exchanges per Serving:
0 Lean Meat
0 Non-Fat Milk
3 Other Carbohydrates.
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