Chocolate Covered Cherry Cake (From the Cake Mix Doctor)
Cake:
Vegetable oil spray for misting the pan
1 package (18.25 ounces) plain devil's food cake mix, or devil's food mix with pudding
1 can (21 ounces) cherry pie filling (I have used canned tart cherries, too!)
2 large eggs
1 teaspoon pure almond extract (Vanilla's good, too!)
1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13x9" baking pan with vegetable oil spray. Set the pan aside.
2. Place the cake mix, cherry pie filling, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber sptatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
3. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.
Instead of glaze, when the cake comes out, I pour mini chocolate chips on top, and let them melt. EASY!
Chocolate Glaze:
1 cup sugar
1/3 cup butter
1/3 cup whole milk
1 package (6 ounces, or 1 cup) semisweet chocolate chips
Place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake so that it covers the entire surface. The glaze will be thin but will firm up. Cool the cake for 20 minutes more before cutting it into squares and serving.
NOTE: Store this cake, covered in aluminum foil, at room temperature for up to 5 days or in the refrigerator for up to 1 week. Or freeze the cake, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
Cake:
Vegetable oil spray for misting the pan
1 package (18.25 ounces) plain devil's food cake mix, or devil's food mix with pudding
1 can (21 ounces) cherry pie filling (I have used canned tart cherries, too!)
2 large eggs
1 teaspoon pure almond extract (Vanilla's good, too!)
1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13x9" baking pan with vegetable oil spray. Set the pan aside.
2. Place the cake mix, cherry pie filling, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber sptatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
3. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.
Instead of glaze, when the cake comes out, I pour mini chocolate chips on top, and let them melt. EASY!
Chocolate Glaze:
1 cup sugar
1/3 cup butter
1/3 cup whole milk
1 package (6 ounces, or 1 cup) semisweet chocolate chips
Place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake so that it covers the entire surface. The glaze will be thin but will firm up. Cool the cake for 20 minutes more before cutting it into squares and serving.
NOTE: Store this cake, covered in aluminum foil, at room temperature for up to 5 days or in the refrigerator for up to 1 week. Or freeze the cake, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
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