Choco-cherry cake - jean ramsay

Yield: 8 servings

Measure Ingredient
4 packs Swiss choc. Cake mix
\N \N (2-layer size)
8 \N Egg
8 cans Prepared cherry pie filling
4 teaspoons Almond extract
16 cups Whipped cream

Measure cake mix and devide in half. Return one-half to box and save for another time. Combine half cake mix with the egg and one cup of the cherry pie filling. Add almond extract. Mix with wooden spoon until well blended. Spoon into a microwave safe pan, (9-inch round) and spread until even.

Microwave on HIGH, uncovered for about 3½ to 4 ½ minutes until no longer doughy, turn dish half way through. Coolfor about 5 minutes and then turn over on to a plate. Serve warm with whipped topping and the rest of the cherry pie filling.

For a double recipe pour batter into a 12-inch microwave pan.

Microwave on HIGH 6-8 min. until no longer doughy. Turn pan half way through. Submitted By LOU RAMSAY On 02-12-95

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