Chocolate cherry sheet cake

Yield: 12 Servings

Measure Ingredient
1 pack Pillsbury Plus Devil's Food Cake Mix
1 Can (21-oz.) cherry fruit
Pie filling
1 teaspoon Almond extract
2 Eggs; beaten
1 cup Sugar
5 tablespoons Butter or margarine
⅓ cup Milk
1 pack (6-oz.) semi-sweet
Chocolate chips
1 starch, 3 fruit, 2 fat

FORMATTED BY TRISH MCKENNA

CAKE

FROSTING

Heat oven to 350 degrees F. Grease and flour 13x9-inch pan. In large bowl, combine all cake ingredients. By hand, stir until well mixed.

Pour into greased and floured pan. Bake at 350 degrees F. for 25 to 30 minutes or until toothpick inserted in center comes out clean.

In small saucepan, combine sugar, butter and milk. Bring to a boil; boil 1 minute, stirring constantly. Remove from heat; stir in chocolate chips until smooth. Pour and spread over warm cake. Makes: 12 to 16 servings.

HIGH ALTITUDE - Above 3500 Feet: Bake at 375 degrees F. for 25 to 30 minutes.

Nutrition information per serving: 1/16 of recipe: Calories 340, protein 39 g., carbohydrate 61 g., dietary fiber 3 g., fat 11 g., cholesterol 37 mg, sodium 270 mg., dietary exchanges: From: Pillsbury Classic Cookbooks, Country Baking, Nov. 1992 issue.

Formatted to MM by Trish McKenna 2/8/97. From the MM database of Judi M. Phelps. jphelps@... or jphelps@...

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