I made cake!!
Chocolate Covered Cherry Cake!!!
My 2nd oldest turned 15 yesterday, and this was his birthday cake. (Happy Birthday Tyler!)
I think he asks for it every year. I should remember, but when you have 6 kids, sometimes your brain falls out. Well……not literally, but you know what I mean.
I hope the fact that I have forgotten a few of their cake preferences from year to year doesn’t cause any serious counseling sessions. I mean……what if they end up on the long couch with a box of tissues and crying, because……well……birthday cakes are something a Momma should remember!?!
In my defense, this is offspring birthday cake number 69!! Kinda understandable when you look at it that way, huh?
Anyway…….I make it at least twice a year, so someone likes it!!
I remember my Mom making it, and passing the recipe on. It was one of the first cakes I ever made. Apparently, it’s a keeper. It comes right from The Cake Doctor by Anne Byrn. The only thing I change is the almond extract…..# 2 child has a severe tree nut allergy, so I leave that part out. I will give you the recipe with it, though!
Chocolate Covered Cherry Cake
for the cake
- 1 box of devil’s food cake
- (1) 21 oz can of cherry pie filling
- 2 large eggs
- 1 tsp. almond extract
– Pre-heat oven to 350 degrees and spray a 9 x 13 inch pan with non-stick spray.
– Mix all of the ingredients for 1 minute on low. Scrape the bowl, and then continue to mix an additional 2 minutes, on medium speed. (Batter is thick.)
– Pour and smooth into prepared pan.
– Bake 25 to 30 minutes on center rack. It’s done when the sides separate from the pan and the middle bounces back when pressed lightly.
for the glaze
- 1 cup granulated sugar
- 1/3 cup unsalted butter
- 1/3 cup whole milk
- 1 cup semi-sweet chocolate chips
– In a medium saucepan, boil sugar, butter, and milk for 1 minute on medium heat. Stir constantly.
– Remove from heat and stir in chips. Continue to stir until all of the chips are melted.
– Pour over cake, glaze will thicken.**
* I kept this cake in the pan and poured the glaze over. For a prettier presentation, turn the cake out onto a cake plate. To keep the mess down, slide a 6 inch piece of wax paper under each end of the cake, and then pour the glaze over. That way the paper catches the excess. After the glaze is poured and firm, remove the wax paper.
** You can poke holes into the cake (not all the way to the bottom) and the glaze will go down into them.
I made this last year for a teacher appreciation luncheon, and they held my cake taker hostage until I shared the recipe. It’s GOOD! (And easy……good and easy=win win!!)