Here’s the 4-1-1 on how to make it:
Cherry Chocolate Cake:
1 package of chocolate cake mix (do not get the “pudding in the mix” kind – just a regular old chocolate cake mix works just fine)
1 can of cherry pie filling (save 5 cherries out of the can and put them in a tiny bowl in the fridge to use for garnish)
1/2 t almond flavoring (vanilla will work too but it’s not as good)
*your cake mix may also call for oil per the instruction on the back. If so, I use canola oil usually.
Melted Chocolat Chip Frosting:
5 T of margarine
1/3 cup of milk (use real milk – I’ve tried almond milk, etc. and it just doesn’t work)
1 cup of sugar
1 t almond flavoring (again, vanilla can work)
1 small package of Toll House chocolate chips (or your favorite brand)
Start by mixing the cake mix using the directions on the back of the box, but sub in the can of cherry pie filling instead of water. Mix everything but the cherry filling in first (you can use a mixer here if you’d like), then gently fold in the pie filling by hand as the last ingredient, so you don’t crush all the cherries.
Pour the mix into greased and floured (I use a little cake mix instead of flour in my cake pans) cake pans. Two eight inch rounds or one long 9 x 12 rectangle pan work best. Bake at 350f for 25-30 minutes. Test it to make sure it’s “toothpick clean” before you pull it out, since ovens vary. Let the cake cool completely and it works well if you let the cake rest in the fridge for at least an hour or so before you “frost” it. You need it to be room temp at the very warmest or your frosting will be a mess.
Make the frosting just before you’re ready to use it. To do so, put the first three ingredients in a sauce pan and melt over medium heat until it just starts to boil. Let it boil one minute exactly (this is the only place you can screw this thing up, so be sure to watch to make sure you know when it starts to boil. Don’t screw it up. Then you’ll be mad at me and try to sue me for sure.). After your minute is up, remove it from the heat entirely and add your almond flavoring (it could bubble up a bit so have a spoon handy), then your chocolate chips and stir it well until all the chips melt. hen pour it slowly over your cake making sure some drips over the side.
If you did two round cakes, you’ll want to take them out of the pans and stack them one on top of the other on a plate or cutting board that will hold the frosting “run off”. Unless you like frosting on your counter top. Then just go for it. The frosting will harden after a bit but before it does you can take a frosting knife and make sure the sides are coated in frosting and that everything is even and smooth. Again, let it rest in the fridge for a few minutes if you need to hurry the process up.
Take your five cherries that you saved earlier and place them in a neat little flower shape in the middle of your cake. Then eat it. Several pieces. You likely won’t be able to move from eating so much cake and will need some homemade kombucha to settle your stomach. You can find that recipe here.
|Illustration by Allie Brosh|
And you’re welcome.