Chocolate and cherry is a favorite flavor combination for my son. When I saw this recipe, I knew I had to keep it on hand and share with you.
Vegetable oil spray a 9 x13-inch baking dish. I like using the glass, Pyrex type. No such pan in your kitchen? Use a couple of layer cake pans or even a tube cake pan. Just adjust the time for the changes.
Preheat oven to 350 degrees.
1 box chocolate cake mix - your choice.
20-ounce can of cherry pie filling
3 large eggs
1 teaspoon vanilla extract
Pinch of cinnamon
Grated zest of one orange (optional)
Combine all the ingredients in your mixing bowl and mix on medium speed until the mixture is just combined. Pour mixture into prepared pan(s). Bake for 40-45 minutes (depending on size you used for pans). Test cake by inserting a toothpick in the center of the cake. It should come out 'clean' with no wet batter.
Cool completely and serve with freshly whipped cream.
1 pint heavy whipping cream
1/4 cup granulated sugar
3 tablespoons sour cream
1 teaspoon almond extract
1/2 teaspoon vanilla extract
Place all the ingredients in a mixer bowl and beat until stiffened and fluffy. Don't over beat as you aren't looking for making butter here!
You can either frost your cold cake with the whipped cream or serve it along side a generous slice. The whipped cream holds up well for about three days in the refrigerator.
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