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Chocolate Covered Cherry Cake Recipe


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     Chocolate Covered Cherry Cake

Category   Desserts - Breads
Sub Category   None
Preptime   45 min

1 pkg. devils food cake w/ pudding
2 large eggs
1 can cherry pie filling
1 tsp. almond extract
1 c. sugar
1/3 c. butter
1/3 c. evaporated or whole milk
1-6 oz. pkg. semi-sweet chocolate chips

Preheat oven to 350. Spray a 9 x 13 pan with cooking spray.
Mix all cake ingredients together in a bowl and beat with a mixer for 2-3 minutes on medium speed. Pour into pan and bake for 30-35 minutes, until springs back at the touch or toothpick comes out clean.
For the glaze, place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, 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 so it covers the entire surface. The glaze will be thin but will firm up.
Cool the cake for 20 minutes before cutting into squares and serving. The sugar in this recipe can be drastically reduced without sacrificing taste AT ALL! Use a reduced sugar cake mix and sugar-free pie filling. I also use less sugar in the glaze (more like 2/3 cup).
Serving Suggestions
This cake is perhaps even better the day after it's made, but put in fridge if you have leftovers after a day or two.

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