Thursday, January 31, 2013

Cherry pie Cake

Not the greatest Picture but, hey, you gotta start somewhere! Chocolate Covered Cherry Cake. It's moist, delicious, and easy to double for a large party or group. I have made this for Wine parties (paired with a nice chocolate cherry wine), baby showers, birthday parties, and more. It is always a big hit! This pic. is two 9X13 cakes together to make one SuperCAKE!

Original recipe can be found on food network's website: The one that follows is with my additions and alterations.

Preheat oven: 350 degrees.
1 box Devil's food cake mix with pudding
1 can 21oz, cherry pie filling
2 large eggs
1 tsp. almond extract
1 tsp. vanilla

Chocolate glaze/Topping:
1 package chocolate chips, semisweet or darkchocolate
1/2 cup heavy whipping cream
1 Tbs. Butter

1 can 30oz cherry pie filling

Oil/butter and flour a 9X13 inch pan and set aside. Mix Cake mix, 21oz cherry pie filling, eggs, almond, and vanilla extract in mixing bowl. Blend on low speed for 1min, scrape down bowl, then beat on medium speed for an additional 2 min. Batter will be thick. Pour into pan and smooth out. Bake for 30 to 35 min or until toothpick inserted comes out clean.
Cool cake for at least 20 to 30 min. 

For glaze: in small saucepan or double boiler over low heat. Warm cream and chocolate until melted. Remove from heat and add butter. Stir until incorporated. Pour over cake. Spread to corners. Let cool/set for 10 to 20 mins. Top with 30oz can of cherry pie filling and serve.

Prep: 7min
Cook: 35 min
20 servings

Can be stored at room temp for 5 days, and in refrigerator for a week.

and most of all, ENJOY!!!