Over a Cup of Coffee: Chocolate Cherry Cake
A while back, probably early fall, this column featured a recipe for “Chocolate Cherry Cake.” The recipe first appeared in the “Fence Post.” It had been submitted by Marcy Dyer, of Pierce, and I enjoyed a nice visit with her when I called to get permission to reprint the recipe in “Over a Cup of Coffee.”
I have made the cake several times, and it has gotten to be a family favorite. I think my husband even likes the frosting better than the cake. But lately I had sort of forgotten about the cake — until Donna Derrico, of Baggs, Wyo., called me this past week.
Donna has called before. This fall she called to tell a reader where she might find chokecherries. This time she called about red-hot candies, since a reader has been looking for some. Anyway, she relayed a message to me from her brother, Ted Hamel, who lives in Galveston, Texas. That’s where the cake comes in.
Ted made the cake and then decided to try other variations of cake mixes and pie fillings, using the “Chocolate Cherry Cake” directions. So he tried using a strawberry cake mix and strawberry pie filling. Donna said she tasted the cake, and it was delicious. (It surely sounds delicious!) Then he tried pineapple cake mix and a pineapple pie filling, among others. I didn’t ask Donna what he used for frostings.
So, just in case you would like to try baking the cake with variations, here’s the recipe one more time (thanks to Marcy).
Thanks to Donna, Ted and Marcy. More about the red hot candies in the next column.
If you have recipes that you would like to share with readers, call 970-824-8809 or write to P.O. Box 415, Craig, CO 81626. Best wishes for a wonderful 2014!
1 package devil’s food cake mix
1 can (21 ounces) cherry pie filling
1 teaspoon almond extract
2 eggs, beaten
1 cup sugar
5 tablespoons butter
1/3 cup milk
1 cup chocolate chips
Preheat the oven to 350 degrees. Grease a 9×13-inch pan. In a large bowl, combine the cake mix, cherry pie mix, almond extract and eggs. Stir by hand until well mixed. Pour into the greased pan and bake 25 to 30 minutes. To make the frosting, combine the sugar, butter and milk in a small saucepan. Remove from the heat and stir in the chocolate chips until smooth. Pour over the warm cake.
Courtesy of Marcy Dyer, of Pierce
*Note: I’m not sure about adding the almond extract to all of the cake and pie fillings. It seems like the extract is used most often with cherries.
Craig Press Publisher Renee Campbell invites the community to join Coffee & a Newspaper, set for 7 a.m. Wednesday, June 5, at the east Kum & Go, 700 E. Victory Way.