Chocolate Cherry Chip Cake
1 (18 oz.) box chocolate cake mix
1 (3.4 oz.) box instant chocolate pudding mix
3 eggs
3/4 cup oil
1 tsp. almond extract
1 (21 oz.) can cherry pie filling
1 cup semi sweet chocolate chips
1 TBSP. flour
1/2 can chocolate frosting for glaze or powdered sugar for dusting
In a small bowl, combine the chocolate chips and the flour, tossing to coat and set aside. In a large mixing bowl, combine the cake mix and the pudding mix, and mix well. Make a well in the center and add the eggs, oil, extract and pie filling. Mix well until all of the ingredients are combined. Add the floured chocolate chips and mix until evenly distributed throughout. Pour batter into greased and floured bundt pan and bake @ 350 degrees F for 45-50 minutes, or until cake tests done. Let cool in the pan for 10 minutes, then remove to wire rack to cool completely. Dust with powdered sugar or frost with a glaze if desired. (I took a can of chocolate frosting, heated it in the microwave for about 20-30 seconds, stirred it really well, and it was the perfect consistency to pour on the cake, and I only needed to use 1/2 of the can.
1 (18 oz.) box chocolate cake mix
1 (3.4 oz.) box instant chocolate pudding mix
3 eggs
3/4 cup oil
1 tsp. almond extract
1 (21 oz.) can cherry pie filling
1 cup semi sweet chocolate chips
1 TBSP. flour
1/2 can chocolate frosting for glaze or powdered sugar for dusting
In a small bowl, combine the chocolate chips and the flour, tossing to coat and set aside. In a large mixing bowl, combine the cake mix and the pudding mix, and mix well. Make a well in the center and add the eggs, oil, extract and pie filling. Mix well until all of the ingredients are combined. Add the floured chocolate chips and mix until evenly distributed throughout. Pour batter into greased and floured bundt pan and bake @ 350 degrees F for 45-50 minutes, or until cake tests done. Let cool in the pan for 10 minutes, then remove to wire rack to cool completely. Dust with powdered sugar or frost with a glaze if desired. (I took a can of chocolate frosting, heated it in the microwave for about 20-30 seconds, stirred it really well, and it was the perfect consistency to pour on the cake, and I only needed to use 1/2 of the can.
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