What can be easier than using a cake mix and a can of cherry pie filling to make a delicious dessert? Despite the obvious that the cherries sunk to the bottom, this cake tasted heavenly. Why chocolate and cherries are like a match made in heaven now, aren't they?
- 1 chocolate fudge Betty Crocker® cake mix (or any flavor dark chocolate you like)
- 3 eggs
- 1/2 cup oil
- 1 1/2 cups water
- 1 - 21 oz. can cherry pie filling
- Crisco® shortening
- confectioner's sugar for sprinkling (optional)
- Make the cake according to the box directions - but use my new tip and mix the cake mix, water and oil all together first, then add the eggs and mix well to incorporate.
- Use the shortening in the tube or bundt pan and smear it all over - not too heavy.
- Pour half the batter in the tube or bundt pan.
- Add 1/3 of the can of filling and using a kitchen knife, swirl the cherries throughout the mix like you would for making marbled cake.
- Add the rest of the batter and another 1/3 of the can of cherries and lightly swirl through that layer of batter.
- Bake the cake according to the manufacturer's directions, or for a tube pan it will take one hour.
- Take the last third can of the cherries and place in a small sauce pot. Cook over medium heat until they bubble and pop. Using a hand held blender puree the cherries to use as a drizzle over the finished cake.
- When the cake has cooled completely and is out of the pan, use the cherry drizzle over the cake and if you want sprinkle some powdered sugar over the top.
My cost for the cake mix, can of cherries - every thing: $4.78. You probably would get a dozen nice slices, maybe more in an average household for 39¢ each. My household probably half that - my husband likes cake.