See Also: Cakes · San Benito County Cooks
Chocolate Cherry Cake
Submitted by Michael McAbee of Hollister, grandson of Beverly Lemos. Thanks Michael, for submitting this recipe for our files!
for the cake:
1 pkg. Pillsbury Plus Devils Food cake mix
1 teaspoon almond extract
1 can (21 oz.) cherry fruit pie filling
for the glaze:
1/2 cup semi-sweet chocolate chips
1 tablespoon butter, softened
1-2 tablespoons milk
1/2 cup powdered sugar
Grease and sugar a 12 cup plastic or ceramic fluted tube pan. In large bowl, blend all cake ingredients at low speed until moistened. Beat 2 minutes at medium speed. Pour into prepared pan. Microwave as directed below, rotating pan 1/4 turn every 3 minutes.
Microwave on defrost for 11 minutes, then on high for 6-8 minutes
or microwave on high for 13-14 minutes. Cake is done when surface is no longer doughy and cake pulls away from pan. Cool upright in pan on flat surface for 10 minutes, invert onto serving plate. Cool completely before glazing. In a 2 cup glass measure, microwave all glaze ingredients except powdered sugar on high for 1-2 minutes, or until chips are melted. Stir in powdered sugar. If thinner glaze is desired, stir in additional milk a drop at a time. Spoon over cooled cake. Store loosely covered.
Recipe created 2001-06-01.
© 1996-2013 Dorothy McNett. All Rights Reserved.