lotus

previous page: 225 - Earthquake Cake
  
page up: Shirley McNevich Mom's Best Recipes Vol 1
  
next page: 235 - Dirt Cake

232 - Chocolate Covered Cherry Cake




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

Don't forget to check Shirley's blog.

232 - Chocolate Covered Cherry Cake

(by Shirley McNevich)

1 box Duncan Hines devil 's food cake mix
1 - 21oz. can cherry pie filling
2 large eggs
1 tsp. pure almond extract

In a mixer, combine all ingredients and beat on low for 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Increase speed to medium and beat 2 minutes more. The batter should look thick and well blended. Grease a 13 x 9 x 2 cake pan and place oven rack in the center of the oven. Preheat oven to 350 degrees. Pour batter into cake pan and smooth the top with a spatula. Place the cake in the oven and bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Remove cake from oven and cool on wire rack. Use our icing recipe #2 for vanilla icing.


 

Continue to:













TOP
previous page: 225 - Earthquake Cake
  
page up: Shirley McNevich Mom's Best Recipes Vol 1
  
next page: 235 - Dirt Cake