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CAKE - Chocolate-Covered Cherry Cake
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READER RECIPE CONTEST: ALL THINGS CHOCOLATE Chocolate-Covered Cherry Cake TexasCo-opPower This recipe was featured in Ancient Aztec Elixir. | |
2 1/4 cups | all-purpose flour |
1 1/2 teaspoons | baking soda |
1 teaspoon | salt |
1/2 cup | unsweetened cocoa powder |
1 cup | sugar |
3 large | eggs |
1/3 cup | vegetable oil |
2 teaspoons | almond extract |
1 can | cherry pie filling, (21 ounces |
Glaze | |
2 tablespoons | milk |
1 tablespoon | corn syrup |
1/2 teaspoon | vanilla extract |
1 1/2 cups | powdered sugar |
Fresh cherries for garnish, (optional) |
Preheat oven to 375 degrees. Generously grease and flour a 12-cup Bundt pan.
In a large mixing bowl, mix all the dry ingredients well. In another bowl, mix together 1 cup water, eggs, oil, almond extract and about half the cherry pie filling.
Add the egg mixture all at once to the dry ingredients. With an electric mixer, beat at low speed until blended. Increase speed to medium and beat 2 minutes. Pour half of the batter into the pan.
Carefully spoon the remaining cherry pie filling over the batter in the pan, keeping pie filling from touching the sides of the pan. Top with remaining batter.
Bake 35-40 minutes or until top springs back when touched and cake pulls away from the sides of the pan. Cool on a wire rack for 10 minutes. Remove cake from pan and glaze while still warm.
Glaze: In a small bowl, combine milk, corn syrup and vanilla, and mix well. Stir in powdered sugar until smooth. Thin with a small amount of additional milk if too thick to pour. Glaze cake evenly over top and sides. Garnish with fresh cherries, if desired.
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