Here are two cake recipes for Norma Miller of Perry Hall. She recently asked us for a cake that included cherry pie filling and chocolate chips.
The first recipe is from Recipe Finder regular Jo Ann Nuetzel of Baltimore.
Busy Day Cake Cherry Chocolate Cake
1/4 cup oil
1 package chocolate cake mix
1/2 cup water
1 can cherry pie filling
Preheat oven to 350 degrees. Coat bottom and sides of 9x13-inch pan with oil. Combine mix, water, and eggs in pan and mix thoroughly with fork. Add pie filling and mix well. Spread batter evenly. Bake for 45 minutes. Check with toothpick. Cool in pan on a rack for 15 minutes. Spread with glaze.
5 tablespoons butter
1 cup confectioner's sugar
1/2 cup milk
1 cup chocolate chips
Mix butter, sugar and milk in saucepan. Bring to boil, stir constantly. Boil two minutes. Remove from heat and add one cup chocolate chips. Stir until smooth.
Edna Deanaids of Pasadena sent us this recipe.
Chocolate & Cherry Ring
2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
2 beaten eggs
1/2 cup cooking oil
2 teaspoons vanilla
1 21-ounce can cherry pie filling
1 cup semi-sweet chocolate chips
1 cup walnuts
In large bowl, stir together flour, sugar, baking soda, cinnamon and salt. In another bowl combine eggs, oil and vanilla, add to flour mixture. Mix well. Stir in cherry pie filling, chocolate chips and nuts. Turn cherry mixture into a greased and floured ten-inch fluted tube pan. Bake in a 350 degree-oven for one hour. Cool in pan on a wire rack for 15 minutes. Remove from pan, cool. Sift powdered sugar on top.
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