Over a Cup of Coffee: Marcy’s Chocolate Cherry Cake

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— This week’s recipe is one of my favorite chocolate cakes ever. I found it in the May 13 issue of “The Fence Post.” The recipe was submitted by Marcy Dyer, of Pierce. I wrote to Marcy, she called me and we had a nice visit. (I once taught at the junior high school in Pierce.) Thanks so much to Marcy for giving me permission to include the recipe in my column.

My family enjoys this cake with cream on top. My husband Lyle likes the whole cake but especially likes its frosting. One note: I chose the cherry pie filling with extra cherries. Thanks, Marcy!

I also have a good recipe for peach cobbler. The recipe calls for canned peaches, but I’ll bet that you could substitute sugared fresh peaches.

Thanks to all of the readers who called with input about making chokecherry syrup, getting chokecherry jelly to set up and places to pick chokecherries. I passed all of your information along to readers who requested information.

If you have a recipe or cooking tips you’d like to share with readers, call me at 970-824-8809 or write to me at P.O. Box 415, Craig, CO 81626.

Copyright Diane Prather 2013

Marcy’s Chocolate Cherry Cake

Cake:

■ 1 package devil’s food cake mix

■ 1 (21-ounce) can cherry pie filling

■ 1 teaspoon almond extract

■ 2 eggs, beaten

Frosting:

■ 1 cup sugar

■ 5 tablespoons butter

■ 1/3 cup milk

■ 1 cup chocolate chips

Preheat the oven to 350 degrees. Grease a 9x13-inch pan. In a large bowl, combine the cake mix, cherry pie filling, almond extract and eggs. Stir by hand until well mixed. Pour into the greased pan and bake 25 to 30 minutes. For frosting, combine sugar, butter and milk in a small pan. Boil, stirring constantly, for one minute. Remove from heat. Stir in the chocolate chips until smooth. Pour over the warm cake.

Peach Cobbler

■ 3/4 stick butter

■ 3/4 cup milk

■ 3/4 cup all-purpose flour

■ 3/4 cup sugar

■ 2 teaspoons baking powder

■ Pinch of nutmeg

■ 1 can sliced peaches

Melt butter in the bottom of an 8x8-inch pan or a 9-inch cake pan. Mix the milk, flour, sugar, baking powder and nutmeg. Pour the batter on top of the butter. Place the peach slices on top of the batter. Bake at 375 degrees for one hour. Serve with ice cream, whipped topping or cream.

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