Kinda like a Black Forest Cake, but much simpler, and with only three ingredients – if you don’t count the whipped cream and/or ice cream for topping; the nice folx at Betty Crocker have really come through with a winner dessert.
Since I am currently on injured reserve with a fractured shoulder, I have been looking for stuff to make that is manageable mostly one handed, and this recipe, with the possible exception of hoisting it in and out of the oven, fits that bill.
And, if the reward is a freshly baked, tasty chocolate cherry cake, who, exactly, is gonna begrudge a wee, tiny bit of baking pan schlepping?
•2 cans (21 oz each) cherry pie filling
•1 box devil’s food cake mix
•3/4 cup butter, melted
•Vanilla ice cream
Heat your oven to 350º and apply cooking spray to a 13×9 inch baking pan.
Spread the pie filling evenly across the bottom of the prepared baking pan.
Pour the cake mix powder over the cherries, then smooth it out into an even layer.
Note: if you happen to have a crêpe paddle on hand, that works a treat for smoothing out the cake mix powder.
Drizzle the melted butter over the top, tilting the pan to cover as much of the cake mix powder as possible. Don’t fret if you have a few dry spots, all will work out.
Pop into the oven and bake, uncovered, for 42 to 45 minutes, until the cake is mostly dry on top, but bubbly around the edges.
Remove from the oven and set on a rack to cool for at least ten minutes before serving.
And, since it is in a non-fussy 13×9 pan, wicked easy to bring somewhere to share.
Truly, you can enjoy this cake on its own, but how very much nicer with a scoop of ice cream and/or whipped cream on top?
Tip: try a slice in the ‘wave for 15 seconds or so just before serving.