CHOCOLATE-COVERED CHERRY CAKE
“1974 Pillsbury Bake-Off Grand prize winner”
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 9-x-13-inch baking pan with vegetable oil spray. Set pan aside.
Place all ingredients onto large mixing bowl and beat with electric mixer on low for 1 minute. Stop the machine 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. Place the pan in the oven.
Bake the cake for 30-35 minutes. Remove pan from the oven and place it on a wire rack to cool.
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