"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chocolate-Covered Cherry Cake, by Lissa, is from The Shanahan Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Vegetable spray for misting 13 x 9 inch baking pan 1 pkg devil's food cake mix (with or without pudding) 2 cans (21 oz.) cherry pie filling 2 eggs 1 tsp almond extract
Preheat oven to 350º. Mix cake mix, 1 can of cherry pie filling, 2 eggs and almond extract in large mixing bowl. Blend with electric mixer on low for 1 minute. Scrape down the sides of bowl. Increase the mixer speed and mix for 2 more minutes. Batter should look thick and well blended. Pour into misted baking pan. Bake until cake springs back,. around 30 to 35 minutes. Remove and cool. Frost with second can of cherry pie filling.
This is very easy and good. I have used lite pie filling to cut down on the sugar.This will keep 5 days unrefrigerated or 1 week in the fridge. You can also frost w/choc frosting instead of 2nd can of cherries
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