INGREDIENTS:
1 can cherry pie filling (this serves the purpose of making the cake very moist. The cherry taste is very mild,
so if you’re not a fan of cherries, you will still love this cake).
1 Devil’s Food cake mix
2 eggs
½ cup milk chocolate chips
2 ½ Tablespoons butter
3 Tablespoons milk
½ cup sugar
DIRECTIONS:
Preheat the oven to 350 degrees Fahrenheit. Grease a spring-form pan with shortening and flour (non-stick spray will not work as well). In a medium-sized bowl, mix the cherry pie filling, eggs and dry cake mix together for 2 minutes (there’s no need to add water or oil or anything else the cake mix box may ask for). Pour the batter into the greased pan. Bake the cake for 40 minutes or so. Before taking the cake out of the oven, check with a toothpick to make sure it is cooked through.
While you are waiting for the cake to bake, put the sugar, milk and butter in a saucepan and bring to a slight boil (the edges of the liquid should just barely be bubbling and if you boil it harder than that, the frosting will crystallize). Let it boil at that level for about one minute so the sugar can dissolve completely. Take the saucepan off the heat and stir in the chocolate chips until they are melted. Pour the frosting on the cake while it is still warm.
BAKING/SERVING ALTERNATIVES:
You can serve the cake immediately if you like. I personally think it tastes better cool. This cake actually gets moister the longer it sits, so it will be good the 2nd or 3rd day. If you bake it in the spring form pan and want it extra chocolaty, try doubling the frosting recipe and then pour several layers of the frosting on the cake once each previous layer has slightly cooled. This cake can also be cooked in a 9x13 pan for 25 minutes at the same heat. If you do this, double the frosting recipe. If you are trying to make the cake look fancy, bake it in a floured Bundt cake pan (my personal favorite) for 35-40 minutes, drizzle the chocolate sauce on the cake and garnish with chocolate shavings or strawberries. ENJOY!
*I got this recipe in April 2010 by making a small donation towards a fund for a woman named Amy Jackson, mother of 6, who was diagnosed with terminal cancer. CJane's blog posted about this yummy cake and the sad story about Amy. Her readers encouraged the holder of the recipe, Alicia Lindsay, to sell the cake recipe and donate the earnings to Amy and her family--so she did. The community of Santaquin, Utah, held a fundraiser in her honor.
