Yield: 10 Servings
|1 pack||Chocolate cake mix; (2-layer-size)|
|21 ounces||Can cherry pie filling|
|1 teaspoon||Almond extract|
|5 tablespoons||Butter; or margarine|
|1 cup||Granulated sugar|
|6 ounces||Chocolate morsels|
By hand, combine cake mix and eggs; beat until well blended. Add pie filling; mix thoroughly. Blend in extract. Pour batter into a greased and floured 13-by-9-inch cake pan. bake in a preheated 350-degree oven 25 to 30 minutes, or until cake tests done. Let cool on wire rack while preparing frosting. To make frosting: Combine butter, milk and sugar in saucepan.
Bring to a boil; boil 1 minute. Add chocolate morsels. Beat by hand until melted. Remove from heat; let cool. Beat by hand again until thick. Poke holes in top of cake. Pour frosting over top; spread to cover.
Posted on PRODIGY, 2/92; formatted by Elaine Radis; PRODIGY, BGMB90B; GEnie, E.RADIS
Posted to MC-Recipe Digest V1 #1017 by Nancy Berry <nlberry@...> on Jan 16, 1998