Chocolate Covered Cherry Cake

author: texaskadi

created: 2011-01-17 12:50:53

servings: 12


Store this cake covered in aluminum foil at room temperature for up to five days or in refrigerator for up to one week. Or freeze the cake, wrapped in foil for up to six months. Thaw the cake over night on the counter before serving.


1 package Devil's Food Cake Mix 1 can cherry pie filling, canned 2 large eggs 1 teaspoon almond extract Instructions: Preheat oven to 350 degrees. Lightly mist a bundt pan with vegetable oil spray. Set aside. Place the cake mix, pie filling, eggs and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for one minute. Increase speed to medium and beat 2 minutes more. The batter should be thick and well blended. Pour the batter into the prepared pan, smoothing the top with a rubber spatula. Place the pan in the oven. Bake the cake until it springs back and pulls away from the sides of the pan. Remove the pan from the oven and cool while you prepare glaze. Chocolate Glaze: 1 cup sugar 1/3 cup butter 1/3 cup milk 1 package (6 oz.) chocolate chips Place the sugar, butter and milk in a small sauce pan over medium heat and cook, stirring constantly, untill the mixture comes to a boil. Boil, stirring constaantly, for one minute. Remmove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour over the warm cake so that it covers the entire survace. The glaze will be thin butwill firm up. Cool the cake for 20 more minutes before cutting and serving.