[bookwoman]

Cherry Chocolate Chip Cake

Here is another from another friend, the icing is tricky but not impossible.


Recipe Name: CHERRY CHOCOLATE CHIP CAKE
Category: DESSERT
Serves: 8

SOURCE PAM CHAMBERLIN

1 PKG. CHOCOLATE CAKE MIX (DELUXE II IS MORE RICH)
( DO NOT USE THE WATER CALLED FOR ON THE CAKE MIX)
1 CAN CHERRY PIE FILLING
2 EGGS
1 TSP. ALMOND FLAVORING
FROSTING:
1/3 CUP MILK
1 CUP SUGAR
1 TBSP. BUTTER

PREHEAT OVEN TO 350 DEGREES. BAKE FOR 35 TO 45 MINUTES ACCORDING TO YOUR OVEN TEMP.
USE 81/2 X 11 INCH PAN OR CAN USE TUBE PAN.
MIX BY HAND (DO NOT USE MIXER OR CHERRIES WILL MUSH UP)

MIX UNTIL WELL BLENDED, BAKE AND THEN COOL 10 MINUTES BEFORE REMOVING FROM PAN IF USING A TUBE PAN. OR COOL ENOUGH TO ICE.


MIX UNTIL WELL BLENDED, BAKE AND THEN COOL 10 MINUTES BEFORE REMOVING FROM PAN IF USING A TUBE PAN. OR COOL ENOUGH TO ICE.


FROSTING: IN SAUCE PAN PLACE THE FOLLOWING :

1/3 CUP MILK
1 CUP SUGAR
1 TBSP. BUTTER

BOIL 1 MINUTE, REMOVE FROM HEAT AND ADD ( 6 OZ. CHOCOLATE CHIPS), STIR UNTIL BLENDED, AND CONTINUE TO BEAT UNTIL CONSISTENCY TO SPREAD.

CAN ALSO BE USED WITH SPICE CAKE, 1 CAN APPLE PIE FILLING AND BUTTERSCOTCH BITS FOR THE FROSTING.

GOOD LUCK WITH THE ICING .. PAM