February 24th, 2003

Food/Recipes

Recipe: Chocolate-Covered Cherry Cake

This came as the free recipe in a come-on for a book called "The Cake Mix Doctor", but it's also the 1974 Pillsbury Bake-Off Grand Prize Winner (the Pillsbury page for it has it made in a larger pan and frosted, as well as nutritional info).

CHOCOLATE-COVERED CHERRY CAKE

1 package devil's food cake mix
1 can (21 oz.) cherry pie filling
2 large eggs
1 tsp pure almond extract

Place rack in center of the oven and preheat to 350°. Lightly mist a 13- by 9-inch pan with vegetable oil spray; set aside.

Place all ingredients into a large mixing bowl and beat with electric mixer on low for 1 minute, then stop and scrape down the sides of the bowl with a rubber spatula. Increase speed to medium and beat for 2 minutes more. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with a spatula.

Bake for 30-35 minutes; remove to a wire rack to cool.