Cherry Almond Chocolate Cake
This cake has been a family favorite since before I was born. Many years ago when my grandfather passed away, friends brought over food to my grandparent’s home. It was a blessing as the extended family gathered for days before and after the funeral. A kind friend brought over a cherry chocolate sheet cake. My mother and aunts had all had a piece and later in the evening they were cleaning up the kitchen and someone accidentally bumped the remaining cake off the counter and on to the floor. My mother looked at my aunt, scooped the cake back into the pan and they both proceeded to eat another slice.
This cake is just that good!
My mother in law asks for it every year for her birthday. The cake was originally made in a jelly roll pan. Over the years I have adapted the original recipe. I find that it makes a much nicer presentation if you make it in a bundt pan. But, bundt pans can stick. That is why I spray the pan with cooking spray and then sprinkle cocoa powder over the spray oil. The cocoa powder keeps the cake looking pretty and keeps it from sticking to the pan.
The icing may be the best part of the cake. It comes together in minutes, but be sure to pour it over the cake immediately as it will harden quickly and will not pour well.
Cherry Almond Chocolate Cake
For the Cake
1 Box Chocolate Cake Mix (9 x 13 cake size)
2 Can Cherry Pie Filling (21 oz)
2 Eggs slightly beaten
1 teaspoon Almond Extract
2-3 Tablespoons Cocoa Powder, sifted
For the Icing
3 Tablespoons Milk
3 Tablespoons Butter
1/2 Cup Sugar
1/2 Cup Semi-Sweet Chocolate Chips
Preheat oven to 350 degrees Fahrenheit
Prepare the Pan
Prepare the bundt pan by spraying it thoroughly with cooking spray. Immediately sprinkle 2-3 Tablespoons of sifted cocoa powder to coat the inside of the pan on all surfaces. If you find a place that did not get oil, spray the area and coat again with cocoa powder. Turn the pan upside down over a sink or trash can and tap the pan to release any excess cocoa powder. You want the pan to have a thin coating all over, but do not want excess cocoa in the pan.
Mix the Cake
In a medium bowl, combine cake mix, eggs, and almond extract. Gently mix by hand with a spatula or wooden spoon. The batter will be very thick. Drop batter into prepared pan and then gently even out with a spatula. Place pan in 350 degree oven and bake for 33-35 minutes. You want a toothpick inserted in the center to come out with a few crumbs. Remove pan from oven and let cool for 5 minutes, then place a cooling rack on top of the pan and gently flip the pan over to release the cake. Lift off the cake pan and let the cake cool for at least 30 minutes.
Ice the Cake
Once the cake is cool, gently transfer it to a cake plate. In a small saucepan, mix the milk, butter, and sugar. Heat over medium-high heat until just boiling. Boil the icing for 1 minute, then remove from heat. Pour in the chocolate chips and mix well with a fork until the chips are melted. Immediately drizzle the icing over the top of the cake letting it drip down the sides. The icing will harden quickly. Serve.