A New Chocolate-Covered Cherry Cake - Recipe

A New Chocolate-Covered Cherry Cake

The Cake Mix Doctor Returns

Ann Byrn

Ingredients:



Vegetable Oil Spray, for misting the pan

Flour, for dusting the pan

1 package (18.25 ounces) chocolate cake mix with pudding

3 large eggs

2 tsp pure almond extract

1 cup (6 ounces) semisweet chocolate chips (I used miniature)

1 can (21 ounces) cherry pie filling

Baking Directions:

1.) Place rack in the center of the oven and preheat the oven to 350*F. Lightly mist a 13 by 9-inch metal cake pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside. (I used 2 round silicon pans which worked really well.)

2.) Place the cake mix, eggs and almond extract in a large mixing bowl and beat with an electric mixer on medium speed until the ingredients are incorporated, 1 minute. (I used my hand mixer, but I'd recommend a stand mixer, if you have one. The batter is _very_ thick. You could do this by hand if you are superwoman. I added some maraschino cherry juice to thin the batter down a bit.) Stop the machine and scrape down the side of the bowl with a rubber spatula. Add the chocolate chips and beat on low speed for 30 seconds, scraping down the bowl again if needed. Add the cherry pie filling and beat on medium speed until just blended, 20 to 30 seconds. The batter will be thick. (_Understatement!_) Pour the batter into the prepared cake pan, smoothing the top with the rubber spatula, and place the pan in the oven.

3.) Bake the cake until it just starts to pull away from the sides of the pan and the top springs back  when lightly pressed with a finger, 30 to 35 minutes. Transfer the cake to a wire rack, and let the cake cool. (At this point Ann directs you to make Martha's Chocolate Icing - I just used store bought - Sawyer didn't care.)

4.) Spread the frosting over the warm cake and let the cake cool completely, 20 minutes, before serving.



Serves: 16 to 20

This can be frozen in the pan, covered with aluminum foil, for up to 6 months.
(Thaw the cake overnight on the counter before serving.)

I made this for Sawyer's birthday this year and last year.
This year I garnished the cake with Mara chino cherries (with their stems)

and left-over mini chocolate chips.

Sawyer loves chocolate covered cherries, so this cake is perfect for him.