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EASY CHERRY CAKE

CAKE:
1 package (1 lb. 2.25 oz.) moist, pudding added white cake mix
1 can (21 oz.) cherry pie filling
2 eggs
1 teaspoon vanilla extract


FROSTING:
1 cup granulated sugar
1/3 cup milk or half-and-half
5 tablespoons butter
1 package (6 oz.) semi-sweet chocolate morsels (1 cup)
1 teaspoon vanilla extract
Whipped cream, if desired

 
Preheat oven to 350 F.
For cake, combine cake mix, cherry pie filling, eggs and vanilla in large mixing bowl.
Mix until all ingredients are well combined.
Spread mixture evenly in well-sprayed 13 x 9-inch baking pan.
Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean.
Cool on wire rack.

For frosting, combine sugar, milk and butter in heavy medium saucepan.
Bring to boil over medium heat, stirring frequently.
Boil 1 minute.
Remove from heat and stir in chocolate morsels and extract until chocolate is melted and mixture is smooth.
Pour and spread over warm cake.
Let stand at room temperature 2 to 3 hours for frosting to become firm.
Cut into pieces and serve garnished with whipped cream.


Recipe courtesy of the Cherry Marketing Institute - www.cherrymkt.org  

 

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