"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/Cherry Cake Recipe

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This recipe for Chocolate/Cherry Cake, by , is from Cookin' with Barb!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Keene
Added: Tuesday, April 28, 2009



1 Pkg. Devil's Food Cake Mix (18 1/4 oz)
1 Can Cherry Pie Filling (21 oz)
2 Large eggs
1 tsp. almond extract

Chocolate Glaze

1 c. sugar
1/3 c. butter
1/3 c. milk
1 Pkg (6 oz) semisweet chocolate chips

Lightly spray a 9 x 13 inch cake pan with vegetable oil spray. Place the cake mix, pie filling, eggs and extract in a large mixing bowl. Blend on low speed for 1 minute. Scrape down the sides of the bowl with a spatula. Blend for 2 minutes more on medium speed, scraping down the sides of the bowl if needed. Pour the batter into the prepared pan. Bake 30 - 35 minutes until the sides of the cake starts to pull away from the pan. Place the pan on a wire cake rack. Prepare the glaze.

Glaze: Put the sugar, butter and milk in a small saucepan over medium-low heat and cook, stirring constantly until the mixture 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 before serving.




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