Chocolate Cherry Bundt Cake Preheat oven 325 degrees while
mixing cake.
1 B.C. German chocolate cake mix
1 (3.4 oz) pkg instant vanilla pudding (with sugar) (used ShurFine
brand)
1/2 c. oil
1 cup maraschino cherries and juice (3/4 cup cherries plus juice to make
one cup)
5 whole eggs
1 tsp almond extract
Cherry juice to serve with cake (optional)
Chocolate Icing by Beverlee (recipe below)
Coat bundt pan with Pam and then with dry cake mix. (I used an old cast
aluminum bundt pan).
Using mixer, stir dry cake mix and dry pudding mix together until all
lumps disappear. Add other ingredients except cherries (oil, cherry
juice, eggs and almond extract) and mix until batter is smooth (maybe 3
minutes medium speed). Add cherries (I left whole) and mix until batter
is smooth again. Pour batter into bundt pan and let set on countertop
for 10 to 15 minutes. Bake 325° for 1 hour. (Jun07 placed pan on oven
rack second notch from bottom). Inserted tooth pick came out clean (cake
was done). Remove baked cake from oven, place pan on elevated rack to
cool about 15 minutes. Invert cake onto serving dish. Cool cake
completely. Cover with the chocolate icing recipe submitted to Nancy's
Newsletter February 3, 2006 by Beverlee. Serve with reserved cherry
juice spooned over cake piece. Note: this could be baked in 9x13 pan;
optional cherry juice could be poured over cake before icing.
================
Chocolate Icing
1 cup sugar
5 Tablespoons butter
1/3 cup milk
6 oz. milk chocolate chips
In saucepan combine sugar, butter and milk. Bring to a boil - stirring
constantly and cook 1 minute. Remove from heat and stir in 6 oz. milk
chocolate chips. Stir until slightly thickened. Spread over cake (I use
this icing for anything chocolate I need).
"What lies behind us and what lies before us are tiny matters compared
to what lies within us " *Angelique*
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