As if we hadn’t seen enough goodies between Thanksgiving and Christmas, January 3rd is none other than chocolate covered cherry day. Now, this particular celebration is the brainchild of candymakers and is designed to sell more of those $1 boxes that people buy as gifts for people who surprise them with gifts, people they don’t know what else to buy for, co-workers, distant relatives, etc. But I grew up on my sister’s homemade chocolate covered cherries, and like most of my sister’s handiwork, her chocolate covered cherries have no commercial equal.
Now that we have families and children, neither of us has an abundance of time to devote to making candy — especially labor-intensive candy. Still, boxes of Queen Anne’s find little love in this household. So we’ll be enjoying a less-time consuming blend of chocolate and cherry goodness today in the form of Cherry Chocolate Cake.
Cherry Chocolate Cake
- 1 box devil’s food cake mix
- 1 can cherry pie filling
- 1 tsp. almond extract
- 2 eggs
Beat eggs. Add almond extract. Stir in cake mix and cherry pie filling. Pour into a greased, floured 9 x 13 pan, and bake at 350 degrees for approximately 30 minutes.
To frost, combine …
- 1 c. sugar
- 5 Tbsp. butter
- 1/3 c. milk
in a small saucepan and bring to boil. Boil, stirring constantly, for two minutes. Remove from heat and stir in …
- 1/2 tsp. almond extract
- 1 c. semisweet chocolate chips
Pour over partially cooked cake and spread evenly.