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So-Easy Cherry-Fudge Cake

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1996 posts
Joined: Mar 10, 2006


Posted to Thread #20037 at 10:07 pm on Feb 22, 2011

1 (18.25-oz) package devil's food cake mix (I used Duncan H's double fudge cake mix as I had that one in the pantry.)
1 (21-oz) can Comstock original cherry pie filling
2 large eggs
1 tsp almond extract
1 cup sugar
1/3 cup whole milk
5 Tbsp. butter
1 cup semisweet chocolate morsels

1) Preheat oven to 350 degrees F. Beat first 4 ingredients at low speed with a heavy-duty electric stand mixer 20 seconds; increase speed to medium, and beat 1 minute. Pour batter into a greased and floured 12- x 9-inch pan. (I also lined with parchment paper sprayed with PAM.)
2) Bake at 350 degrees F. for 27 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes. Invert pan onto wire rack and remove cake.
3) Bring sugar, milk, and butter to a boil in a heavy-2-quart saucepan over medium-high heat, stirring occasionally; boil 1 minute. Remove from heat; stir in chocolate morsels until melted and smooth. Quickly spread frosting over warm cake. (I let the frosting cool slightly so it'll just drip down the sides of the cake, but not all run off and puddled on the serving plate.) Cool completely (about 1 hour).

This is from Southern Living magazine.

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