Chocolate Cherry Cake
Chocolate Cherry Cake recipe
Yield
12 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | ounces |
cake mix, devils food
|
|
| 21 | ounces |
cherry pie filling
|
|
| 1 | teaspoon |
almond extract
|
*
|
| 2 | large |
eggs
beaten |
|
| 1 | cup |
sugar
|
|
| 5 | tablespoons |
butter
|
|
| ⅓ | cup |
milk
|
|
| 6 | ounces |
chocolate chips
semi-sweet |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 520.2 | ml/g |
cake mix, devils food
|
|
| 606.9 | ml/g |
cherry pie filling
|
|
| 5 | ml |
almond extract
|
*
|
| 2 | large |
eggs
beaten |
|
| 237 | ml |
sugar
|
|
| 75 | ml |
butter
|
|
| 79 | ml |
milk
|
|
| 173.4 | ml/g |
chocolate chips
semi-sweet |
|
Directions
Mix first 4 ingredients by hand with spatula until well-blended.
Turn into greased, floured 9 X 13 inch baking pan.
Bake at 350℉ (180℃) 25 to 30 minutes, or until cake tests done.
Let cool and cut into squares before adding icing.
To make icing:
Combine sugar, butter and milk in saucepan.
Bring to a boil, stirring constantly, and boil 1 minute.
Remove from heat and add chocolate chips.
Stir until melted. Pour over cake and spread.
