Cake Fridays

Far back as I can remember, boxed chocolate covered cherries have graced store shelves during the holiday season.  I absolutely adore them.  They are so juicy and rich.  This cake captures what those enrobed treats would taste like if baked in a pan.

Chocolate covered cherry cake is a simple recipe using store bought cake mix and cherry pie filling.  It is dark, luscious, and oh so sugary.  The glaze puts it over the top.  Once cooled, it becomes a crispy blanket covering the cake.  Bake it for your next party and remind your guests why they fell in love with this old time treat years ago.  

CHOCOLATE COVERED CHERRY CAKE

Source: COOKS.COM

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Cake:

1 pkg plain devils food cake mix with pudding
1 can (21 oz) cherry pie filling
2 large eggs
1 tsp pure almond extract

Chocolate glaze:

1 c sugar
1/3 c butter
1/3 c whole milk
1 pkg. (6 oz; 1 C) semi sweet chocolate chips

1.) Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13 x 9 inch baking pan with vegetable spray. Set pan aside.
2.) Place cake mix, cherry pie filling, eggs and extract in a large mixing bowl. Blend with an electric  mixer on low speed for 1 minute. Stop and scrape down bowl. Increase mixer speed to medium and beat 2 minutes more. Batter should look thick and well blended. Pour batter in pan, smooth top. Place in oven.
3.) Bake cake until it springs back when lightly pressed and pulls away from the sides of the pan, 30 to 35 minutes. Remove from oven and let cool on a wire rack. Prepare glaze while cake is hot.
4.) To make glaze: place sugar, butter and milk in a saucepan over medium-low heat. Cook, stirring constantly, until it comes to a boil. Boil, stirring constantly, for 1 minute. Remove from heat and stir in chocolate chips. When chips are melted and glaze is smooth, pour it over the warm cake, covering the entire cake. Glaze will be thin but will firm up as it cools.  Cool the cake for 20 minutes before cutting into squares and serving.