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This recipe for CHERRY CHOCOLATE CAKE, by , is from Family Favorites, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carolyn Detmer


1 chocolate cake mix (two layer size)
1 can (21 ounces) cherry pie filling
1 tablespoon almond extract
(this amount is correct)
2 eggs

Combine all ingredients and mix by hand until thoroughly combined. Pour into a plastic or glass Bundt pan, well greased. Pan may be sprinkled lightly with sugar before adding batter. Let the batter stand 8 to 10 minutes. Then microwave on High about 12 to 14 minutes. Test for doneness with toothpick. Cake must be turned occasionally to allow even baking. Let cook five minutes before removing from pan. Serve with whipped topping or sprinkle with powdered sugar.
I made the following glaze to put on the cake:
1 cup chocolate chips
1 Tablespoon oleo
1/2 cup powdered sugar
1-2 Tablespoon milk
Put in microwave. Add more liquid until right consistency to drizzle. Variations: applesauce cake mix and raisin pie filling; yellow cake mix with peach pie filling; orange cake mix with pineapple filling; gingerbread mix with mincemeat pie filling.




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