Chocolate Chocolate Cake
Yield
1 CakePrep
25 minCook
25 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, chocolate
|
|
| 2 | large |
eggs
|
|
| 21 | ounces |
cherry pie filling
|
|
| 1 | teaspoon |
almond extract
|
*
|
| Frosting | |||
| 5 | tablespoons |
butter
or margarine |
|
| ⅓ | cup |
milk
|
|
| 1 | cup |
sugar
granulated |
|
| 6 | ounces |
milk chocolate morsels
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, chocolate
|
|
| 2 | large |
eggs
|
|
| 606.9 | ml/g |
cherry pie filling
|
|
| 5 | ml |
almond extract
|
*
|
| Frosting | |||
| 75 | ml |
butter
or margarine |
|
| 79 | ml |
milk
|
|
| 237 | ml |
sugar
granulated |
|
| 173.4 | ml/g |
milk chocolate morsels
|
|
Directions
By hand, combine cake mix and eggs; beat until well blended.
Add pie filling; mix thoroughly. Blend in extract.
Pour batter into a greased and floured 13-by-9-inch cake pan.
Bake in a preheated 350-degree oven 25 to 30 minutes, or until cake tests done. Let cool on wire rack while preparing frosting.
To make frosting: Combine butter, milk and sugar in saucepan. Bring to a boil; boil 1 minute. Add chocolate morsels.
Beat by hand until melted. Remove from heat; let cool. Beat by hand again until thick. Poke holes in top of cake.
Pour frosting over top; spread to cover.
