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Don't just say it, bake it.™

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Cakes

Cherry Chocolate Cake

Kelly Gibbs Recipe shared by:
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A delicious cherry chocolate cake!

  • Hands-On Time: 10 Minutes
  • Total Time: 45 Minutes
  • Servings:
  • Rating:

Ingredients

  • Cake:
  • 1 Duncan Hines Devil's Food cake mix
  • 21 oz. can cherry pie filling
  • 1 tsp. almond extract (may use vanilla)
  • 2 eggs, beaten
  • Icing:
  • ICING:
  • 1 c. white sugar
  • 5 tbsp. butter
  • 1/3 c. milk
  • 6 oz. chocolate chips

Baking Instructions

  1. For cake:
  2. Mix together by hand. Put into greased 9 x 13 inch pan. Do not mix too much. Batter will be thick. Bake 35 minutes at 350 degrees. Ice while warm.
  3. For icing:
  4. Boil sugar, butter and milk 1 minute, stirring constantly. Add chocolate chips and stir until smooth. May put on cake right out of oven.

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Tips

For a Very Moist Cake...

For a Very Moist Cake...

My grandmother taught me how to bake and she always insisted (and still does) that if you put in a tablespoon of mayonaise (or miracle whip, whatever) you will have a very moist cake. I bake all the family cakes and everyone always comments on how moist they always are. Try this secret ingredient and people will be asking you too, "how do you make such moist cakes?"


ingredients

ingredients

more of a question, but i noticed on the last DH cake i made, the 'you will need' items were a little different than in the past.... the box said: 1 cup water, whereas previous boxes said: 1 1/3 cups of water. What prompted this change? My cake didn't rise as previous cakes, not sure if the water was the difference or something else. thank you !





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