Chocolate-Covered Cherry Cake |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a 1974 Pillsbury Bake-off Grand Prize winner that I received in a mailer. Ingredients:
1 package devil's food cake mix |
1 (21 ounce) can cherry pie filling |
2 large eggs |
1 teaspoon almond extract |
Directions:
1. Place rack in center of the oven and preheat to 350degrees.
2. Lightly mist a 13x9 inch baking pan with vegetable oil spray.
3. Set pan aside.
4. Place all ingredients into large mixing bowl and beat with electric mixer on low for 1 minute.
5. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
6. Increase speed to medium and beat for 2 minutes more.
7. The batter should look thick and well blended.
8. Pour the batter into the prepared pan, smoothing the top with a spatula.
9. Place the pan in the oven.
10. Bake the cake for 30-35 minutes.
11. Remove the pan from the oven and place it on a wire rack to cool.
12. Serve with a chocolate glaze or frosting.
13. (That wasn't included in the recipe).
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