Chocolate-Covered Cherry Cake
"It's an easy recipe. A friend gave me this recipe years ago." - Mildred Davis, Lawrenceville
Vegetable oil spray, or Baker’s Joy spray
1 box Devil’s Food cake mix, or devil’s food cake mix with pudding
1 can cherry pie filling (21 oz.) 2 large eggs
1 tsp. pure almond extract
1 cup sugar
1/3 cup butter
1/3 cup whole milk
1 package semisweet chocolate chips (6 oz. or 1 cup)
Place rack in center of the oven and preheat oven to 350 degrees. Lightly mist a 13”x9” baking pan with vegetable oil spray. Set pan aside.
In a large mixing bowl, combine cake mix, cherry pie filling, eggs and almond extract. Blend with an electric mixer on low speed for one minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat two more minutes. The batter should look thick and well blended. Pour the batter into prepared pan, smoothing top with spatula. Place the pan in the preheated oven.
Bake the cake for 30-35 minutes, or until it springs back when lightly touched. Remove the pan from the oven and set it on a wire rack. For the glaze, add sugar, butter and milk to a small saucepan and cook over medium-low heat, stirring constantly until it comes to a boil. Boil mixture, stirring constantly, for one minute. Remove the saucepan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake, covering the entire surface. The glaze will firm up as it cools. Cool cake for 20 more minutes before cutting and serving.
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