|In full bloom|
Tonight I was hungry for cherry something and didn't want to make a pie - because I would eat it all. I know. . .
Here's the recipe I came up with and it turned out perfect (if I do say so myself.) Grandma Disney used to say about her food: "I can say it's good because it's good - now eat it." Amen Grandma D.
Cherry Chocolate Cake
Grease bottom only of a 9 x 13 cake pan. Preheat oven to 350 degrees.
1 box - Betty Crocker Super Moist Yellow Cake Mix
8 oz. - Cream cheese - softened
3 - Large eggs
3/4 C - Cherry juice (drained from cherries*)
2 C - Pitted sour cherries
1 C - Dark chocolate chips
Drain cherries for about half an hour - reserve juice. Whip cream cheese until fluffy. Scrape sides of bowl after each addition to make sure all ingredients are blended. Add eggs and mix well. Add juice and mix well. Add cake mix and beat 30 seconds on low. Beat 2 minutes on medium. Fold in the cherries and chips. Pour into pan. Bake 30 minutes.
* I put 1/4 C. of sugar on the cherries and let them stand in the refrigerator for several hours to make the juice. Stir occasionally to make sure the sugar dissolves. Add water if it doesn't make enough juice. Fresh cherries should make enough juice - if you're using canned or frozen commercial cherries, they might not be a juicy. Don't use canned cherry pie mix.
1 C - Confectioners sugar
1/4 C - Milk
1 tsp. - Vanilla (You may want to use almond flavoring but I seriously don't like the taste.)
Mix to make sure there are no lumps. Add more milk if it doesn't pour. Drizzle over the top of the warm cake. Use the back of a spoon to cover all the top.
Great served warm with ice cream. Or as breakfast. Or standing at the sink and eating it out of your hand. Since the cherries are more perishable than plain cake, either keep in the frig. or eat it within a couple of days. Once no longer warm, cover.
|Yes, there's a piece missing - thank you very much.|