Thursday, May 19, 2011

Cherry Chocolate Cake


I saw this picture recently and had to share the grins....

It's so appropriate for today's recipe....*-*



I like this cake...a lot!

It's easy to mix up and the flavor combination is great!

The last time I made it, I crumbled it up and made a trifle - layering instant white chocolate pudding, whipped topping, and cake.  It was fabulous!

(Sorry - I didn't think about taking a picture of that!)

You can sugar it 'down' by using a reduced-sugar cake mix and no-sugar added cherry pie filling.

It's delicious and moist - I hope you'll give it a try!


Just so you are aware, I decreased the frosting ingredients because it made too much for us.


If you want to cut even more sugar, just pour instant chocolate pudding over the top...using less milk than the box calls for.


CHERRY CHOCOLATE CAKE
(From The Better Baker)

1 18 ozs. pkg. chocolate cake mix
3 eggs
1 20 - ozs. can cherry pie filling

FROSTING:
1 c. white sugar (I used 3/4 c.)
5 Tb. butter (used 4 Tb.)
1/3 c. milk (used 1/4 c.)
1 c. chocolate chips  (used 3/4 c.)

Preheat oven to 350. Grease and flour 9" X 13" baking dish. In large bowl, combine cake mix, eggs and pie filling.  Mix until well blended and pour into prepared pan.  Bake 30-35 minutes. Frost when cool.

To make frosting: In small saucepan, combine sugar, butter and milk; bring to a boil, stirring constantly. Cool 1 minute. Remove from heat and stir in chocolate chips and stir until melted and smooth.  Pour over cake.