Double Chocolate Cherry Cake

For the Love of...

Double Chocolate Cherry Cake

There comes a time when you just have to give in. Well, this may be that time! Delicious and just a little bit rich, but oh, so good. And this cake is made from scratch - no box brand here.



The original recipe is courtesy of Judy, The Southern Lady Cooks. I just had to try her recipe and share my results. Judy has some wonderful recipes, so go check out her blog. Just click the link above.


AAre you ready for a little chocolate? Well, are you!

Let's Try It!

Ingredients - cake: (makes a bundt cake or 9x13 sheet cake)

• 2. c. all-purpose flour
• 1 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 c. pure cocoa
• 1 1/4 c. sugar
• 2 eggs
• 8 tbsp. butter, melted
• 1 c. buttermilk
• 2 tsp. vanilla extract
• 1 (21 oz.) can cheery pie filling
• non-stick baking spray (I use the one with flour)

Directions:

1. Pre-heat oven to 350 degrees.

2. Whisk the flour, baking soda, salt, cocoa & sugar together in a large bowl.
3. Add eggs, butter, buttermilk, vanilla extract & cherry pie filling one ingredient at a time, mixing well with a spoon. (Judy doesn't recommend a mixer for this, but just hand mixing until all the ingredients are 'wet'. It worked well for me & there's less to clean up.)

4. Spray the cake pan, well coated, & pour the mix into the pan.

5. Bake in preheated oven for 55-60 minutes (test to make sure center is cooked) using the bundt cake pan. A 9x13 sheet pan may take less time. Again, cook until center is done.  Remove from oven and let the cake cool for 20-30 minutes. It helps if the cake is slightly warm when spreading the frosting. If using a bundt pan, remove the cake from the pan & place on a serving platter.  So, on to making the frosting!

 

Ingredients - frosting:

3/4 c. sugar
1/4 c. evaporated milk
3 tbsp. butter
1/2 c. chocolate chips (I cheated. Added just a few more... ;) )
1 tsp. vanilla extract

Directions:

1. Combine sugar, milk, & butter in a sauce pan, bring to a boil on the stove & cook for about 1 minute.
2. Remove pan from heat & add vanilla extract and chocolate chips. Stir until the chocolate chips are melted.

3. Drizzle frosting over the top of the cake, if making in a bundt pan. Note: Judy recommends doubling the frosting recipe if making the 9x13 sheet cake.






You can't resist, now can you! I recommend a couple of scoops of French Vanilla Ice Cream on top of a large slice. Enjoy! And remember, just schedule an extra session (or two) at the gym.

Just a small slice...

Double Chocolate Cherry Cake

Enjoy! WildWSS outta here!

WildWSS