Cherry Chocolate Cake/Cupcakes is our favorite dessert here in the Ballpark.
I think I found this recipe 30+ years ago, and it always comes out great. And it could not be easier!
CHOCOLATE CHERRY CAKE/CUPCAKES
1 STORE-BOUGHT CHOCOLATE CAKE MIX, THE CHEAPEST KIND 2 BEATEN EGGS 1 CAN CHERRY PIE FILLING 1 t. ALMOND EXTRACT 1/3 C. VEGETABLE OIL
BY HAND, STIR ABOVE INGREDIENTS TOGETHER UNTIL SMOOTH.
POUR INTO 9 x 13 PAN AND BAKE 20-25 MIN. IN 350 OVEN UNTIL TOOTHPICK CLEAN. DO NOT OVERBAKE.
IN SAUCE PAN, COMBINE:
1 C. SUGAR
5 T. BUTTER (USE REAL BUTTER, NOT MARGARINE.)
1/3 C. MILK
BRING TO BOIL THESE INGREDIENTS AND BOIL, STIRRING CONSTANTLY, FOR 1 MINUTE. REMOVE FROM HEAT AND STIR IN 1 CUP OF SEMI-SWEET (or dark) CHOCOLATE CHIPS. STIR UNTIL SMOOTH. SLATHER OVER CAKE.
TRY NOT TO LEAVE HALF THE FROSTING IN THE PAN, SO YOU CAN EAT IT. THERE WILL BE A TENDENCY TO DO THIS. THEN, HALF THE CAKE WILL BE BARE. IT’S NOT IMPORTANT HOW I KNOW THIS. FROSTING WILL THICKEN AS IT COOLS ON THE CAKE.
Because this cake is so yummi-lishus, it’s half gone before I remember to take a picture of it. So, here’s a picture of half of it.
Actually less than half of it. I’m telling you, we eat it for breakfast. It’s moist and sweet and simply divine. And it’s extra good cold. I’m sure they have this in heaven.
It’s great for a family gathering, or for just two. It will be gone in the same amount of time.