Chocolate Covered Cherry Cake

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READY IN: 45mins
SERVES: 20
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/4 ounce) package devil's food cake mix
  • 1
    (21 ounce) can sugar-free cherry pie filling
  • 2
    large eggs
  • 1
    teaspoon almond extract
  • For Glaze
  • 1
    cup sugar
  • 13
    cup whole milk
  • 1
    cup 60% cocoa chocolate chips
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Prepare a 13x9-inch baking pan by lightly spraying.
  • Place cake mix, cherry pie filling, eggs and almond extract in a large mixing bowl.
  • Blend with an electric mixer on low speed for 1 minute. Scape down the bowl several times to incorporate all the mix.
  • Increase mixer speed to medium and beat 2 minutes more.
  • Pour the batter into the prepared pan, smoothing the top with a rubber spatula.
  • Place in oven.
  • Cake is ready when a toothpick comes out clean and it starts to pull away from the sides.
  • Cool on wire rack
  • For the glaze, when the cake is removed from the oven, place sugar, butter and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil.
  • Boil, while stirring, for 1 minute.
  • Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake.
  • Cool the cake for 20 minutes more before cutting it into squares and serving.
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