Chocolate Cherry Bundt Cake
Recipe: Chocolate Cherry Bundt Cake
Source: gingersnapps
Serves: 12 or more
Cook's Notes: Niece gingersnapps says this was an accident, but what a happy one it turned out to be. ladymora even requested it for her annual Birthday Swim Party this year.
1 box devil's food cake mix
1/4 c. butter
3 large eggs
1/2 c. milk
1-1/4 c. cherry pie filling ~ the one with the whole country cherries
1 c. Chocolate Chips (mini-chips are best)
Preheat oven to 350°. Spray Bundt pan with non-stick spray
Pour the cake mix into bowl and add the butter, eggs, and milk. Fold in the cherry pie filling and chocolate chips.
Bake for about 45 minutes or until cake springs back when touched. Cool 10-15 minutes, then turn out onto a cake plate. Cool completely, then either dust with powdered sugar or drizzle with the glaze below.
Optional Glaze
1/2 c. heavy cream
2 T. light corn syrup
pinch of salt
1 c. Chocolate Chips
Place all glaze ingredients in a small saucepan and simmer over medium heat, stirring constantly until the chocolate is melted and the mixture is smooth. Cool for about 20 minutes, stirring occasionally until the glaze is thickeed, but still pourable. Stir until completely smooth and then drizzle on the cake.
Source: gingersnapps
Serves: 12 or more
Cook's Notes: Niece gingersnapps says this was an accident, but what a happy one it turned out to be. ladymora even requested it for her annual Birthday Swim Party this year.
1 box devil's food cake mix
1/4 c. butter
3 large eggs
1/2 c. milk
1-1/4 c. cherry pie filling ~ the one with the whole country cherries
1 c. Chocolate Chips (mini-chips are best)
Preheat oven to 350°. Spray Bundt pan with non-stick spray
Pour the cake mix into bowl and add the butter, eggs, and milk. Fold in the cherry pie filling and chocolate chips.
Bake for about 45 minutes or until cake springs back when touched. Cool 10-15 minutes, then turn out onto a cake plate. Cool completely, then either dust with powdered sugar or drizzle with the glaze below.
Optional Glaze
1/2 c. heavy cream
2 T. light corn syrup
pinch of salt
1 c. Chocolate Chips
Place all glaze ingredients in a small saucepan and simmer over medium heat, stirring constantly until the chocolate is melted and the mixture is smooth. Cool for about 20 minutes, stirring occasionally until the glaze is thickeed, but still pourable. Stir until completely smooth and then drizzle on the cake.