My Favorite Chocolate Cake Recipe


Cherry. Chocolate. Cake.

Possibly the three tastiest words in the English language.

Definitely the tastiest chocolate cake I have ever laid tastebuds on.

My aunt Leila prepared this cake for me before I left for college 12 years ago, and since that first bite, no other chocolate cake has measured up.

This chocolate cake is simply the best chocolate cake I’ve ever eaten.

This chocolate cake has also failed to last longer than three days in my house.

(And only two people live in my house.)

Cherry Chocolate Cake

This cake requires only a few simple ingredients:

THE CAKE

In a large bowl, add…

-devil’s food cake mix with pudding (I use Pillsbury),

-1 large can cherry pie filling (I used reduced sugar),

-2 large eggs at room temperature

-and 1 teaspoon almond extract:

Beat on medium speed for 2 minutes until well incorporated:

Spread batter (it will be thick) into a greased 9×13 dish or pan:

Bake cake at 350 degrees for 20-25 minutes until toothpick inserted in the middle of the cake is covered in moist crumbs.

Allow cake to cool for 5 minutes.  Use this time to make the icing!

With a toothpick or knife, prick the entire surface of the cake:

THE ICING

In a 2 quart saucepan, add 1 cup sugar, 1/3 cup butter and 1/3 cup milk:

Stir ingredients together over medium high heat.  Continue stirring to keep sugars from burning:

Bring the mixture to a boil and boil for 1 minute (The liquid will expand quickly which is why you need a larger pot for this icing!)

Turn off the heat and stir in 1 cup of semi-sweet chocolate chips:

Keep stirring!

Ah!  Velvety smooth chocolate icing that works every time!

Pour the icing over the warm cake and smooth out evenly:

Oh, darn!  A spoon covered in chocolate icing.  Whatever shall I do with it?

Allow cake to chill in the fridge for a couple hours before serving.

Enjoy with or without ice cream.

With or without a tall glass of milk.

With or without a second helping.

With or without a third helping.

(Trust me, it’s that good.)

If there is any cake left, cover tightly and refrigerate.  This is one of those cakes that gets better as it sets.

The Recipe

*1 devil’s food cake mix with pudding (Pillsbury)

*2 large eggs, room temperature

*21 ounce can cherry pie filling (any kind, I use lite)

*1 teaspoon almond extract

(In case you thought I left the oil out, I didn’t.  Not a drop of oil in this cake!)

Beat ingredients on medium speed for 2 minutes.  Pour in greased cake pan.  Bake at 350 for 20-25 minutes.  Allow cake to cool for 5 minutes.  Using a toothpick or knife, prick holes all over the top of the cake.  Ice warm.

*1 cup sugar

*1/3 cup butter

*1/3 cup milk

*1 cup semi-sweet chocolate chips (I use Hershey’s Special Dark)

In a 2qt saucepan, add sugar, butter and milk and stir constantly over medium-high heat.  Bring to a boil and boil 1 minute.  (Mixture will expand so be careful!)  Remove from heat and stir in chocolate chips until the mixture is smooth.

Pour icing over warm cake.  Refrigerate a couple hours before serving.

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