Chocolate Covered Cherry Sheet Cake With Pour -Over Glaze |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is from the Cake Doctor cookbook, adapted from a 1974 Pillsbury bake-off winner. (The only change I made is reduce the sugar quantity from 1 C to 3/4 C, to make the glaze chocolate-y but not quite as sweet. Ingredients:
1 (18 1/4 ounce) package chocolate cake mix (i use devils food) |
1 (21 ounce) can cherry pie filling |
2 eggs |
1 teaspoon almond extract |
3/4 cup sugar |
1/3 cup butter |
1/3 cup milk |
1 cup semi-sweet chocolate chips |
Directions:
1. Lightly grease a 13 x 9 baking pan or spray with vegetable oil spray. Set pan aside.
2. Preheat oven to 350 dg. with rack in center of oven.
3. Place cake mix, cherry pie filling, eggs and almond extract in a large mixing bowl. Blend at low speed for 1 minute, then stop and scrape down sides of bowl with rubber spatula. Increase the mixer speed to medium and beat 2 minutes more. Batter should look thick and well-blended.
4. Pour batter into prepared pan, smoothing top with spatula, then place in oven. Bake 30-34 minutes, until cake springs back in center when touched. Place on rack while making glaze.
5. Place sugar, butter and milk in a small sauceman over medium-low heat, stirring constantly until mixture comes to a boil. Boil gently for 1 minute, stirring constantly.
6. Remove pan from heat and mix in chocolate chips. After chips have melted and glaze is smooth, pour it over the warm cake so that it covers entire surface. The glaze with be thin, but will firm up. (I speed up the process by chilling cake.).
7. After glaze is set and cake has cooled down, cut into serving size pieces and enjoy!
8. (NOTE: The glaze is very rich. If you are not as much of a chocolate lover as I (huh?) make sure there is only a thin layer covering top of cake.).
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