Labadie Recipe Database
Recipes
Login
View TABLE: Recipes
Back to List
Edit
Copy
Delete
Print View
id
351
Name
Chocolate Covered Cherry Cake
Main Dish Category
Cakes and Frostings
Secondary Dish Category
Main Ingredient
Devils Food Cake Mix
Other Ingredient
Number of People
20
List of Ingredients
For Cake:
Cooking spray
1 package devils food cake mix with or without pudding
21 oz. can cherry pie filling
2 large eggs
1 tsp. almond extract
For Glaze:
1 cup sugar
1/3 cup butter
1/3 cups whole milk
1 cup semisweet chocolate chips
Description
Preheat oven to 350 degrees. Lightly mist a 13 X 9 inch baking pan with spray and set aside.
Place cake mix, pie filling, eggs and extract in a large mixing bowl. Blend with electric mixer on low speed for 1 minute. Scrape sides and increase speed to medium; beat 2 more minutes. The batter should look thick and well blended. Pour batter into the prepared pan, smoothing top with rubber scraper.
Bake cake until it springs back when lightly touched and sides are just beginning to pull away from the pan, about 30 to 35 minutes. Remove from oven and place on a wire rack while you prepare the glaze.
For glaze, 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 chocolate chips. When the chips have melted and glaze is smooth, pour it over the warm cake so it covers the entire surface. The glaze will be thin but will firm up.
Cool cake for 20 minutes more before cutting.
Time
45 minutes
Cooking Type
Bake
Difficulty (1-5)
1
Notes
Store cake, covered, at room temperature for up to 5 days or in refrigerator for a week.
I only make half the amount of glaze and it is plenty.
Origin
The Cake Doctor
Image