Saturday, February 9, 2013

Recipe: Chocolate-Covered Cherry Cake

Chocolate-Covered Cherry Cake.

I found the recipe a few years back in The Cake Mix Doctor cookbook by Anne Byrne.  I knew I needed to make it right away, and it was an instant hit with the family.

Over the years I've morphed the cake into a one-bowl recipe...probably because I'm way lazy and don't want to use my mixer unless absolutely necessary, as it requires handwashing all the parts. 

Last night I made a Chocolate-Covered Cherry Cake...

Now there is only one piece left...

To tempt me all night long...

Might just need to eat it, right?

Original Recipe from The Cake Mix Doctor by Anne Byrn


Vegetable oil spray for misting the pan
One (1) package plain devil's food cake mix or devil's food mix with pudding
One (1) can (21 ounces) cherry pie filling
Two (2) large eggs
One (1) teaspoon pure almond extract

One (1) cup sugar
One-third (1/3) cup butter
One-third (1/3) cup whole milk
One (1) package (6 ounces: 1 cup) semisweet chocolate chips

1. Preheat the oven to 350 degrees.  Lightly mist a 13- by 9-inch 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 one minute.  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat two 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 it 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.

4. For the 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.  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 to that it covers the entire surface.  The glaze will be thin, but will firm up.  Cool the cake for 20 minutes more before cutting into squares and serving.

Cake Notes:
 1. I just throw all the cake ingredients into a bowl and stir by hand until well blended.
 2. Optional: add in one cup of semi-sweet mini chocolate chips to the cake batter.

Glaze Notes:
 1. This cake tastes great without the glaze; however...
 2. Most of the time I'll use chocolate frosting instead of the glaze as it's quicker.