"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Covered Cherry Cake Recipe

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This recipe for Chocolate Covered Cherry Cake, by , is from The Lucke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Schroeder
Added: Tuesday, January 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 pkg. (18.25 ounces) plain devilís food cake mix or devilís food mix with pudding
1 can (21 ounces) cherry pie filling
2 large eggs
1 t. pure almond extract

Chocolate glaze:
1 cup sugar
1/3 cup butter
1/3 cup whole milk
1 pkg. (6 ounces: 1 cup) semisweet chocolate chips

Directions:
Directions:
1. Place a rack in the center of the oven and preheat the oven to 350. Lightly mist a 13 X 9 inch baking pan with vegetable oil spray. Set the pan aside.
2. Place the cake mix, cherry pie filling, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
3. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.
4. For the glaze, place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly until the mixtures comes to a boil. Boil, stirring constantly for 1 minute. Remove the pan 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 so that it covers the entire surface. The glaze will be thin but will firm up. Cool the cake for 20 minutes more before cutting it into squares and serving.
5. Store the cake, covered in aluminum foil, at room temperature for up to 5 days or in the refrigerator for up to 1 week. Or freeze the cake, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour

 

 

 

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