This cake is a dump cake with a super easy pseudo-ganache icing that is really meant to be done in a 13 x 9 pan, so great to take on the road. I've made it in a bundt pan for birthdays, in cupcake papers to take to a friend who'd had a baby, just so versatile. It is a really moist cake but not so moist it falls apart. Here goes.
Preheat an oven to 350.
* One good quality devils food cake mix
If you're using a bundt pan, butter your pan, and dump the cake mix in it. Shake all over to coat the pan, and then dump out into your mixing bowl. If you aren't dumping the cake out on a plate just butter the pan for easy serving.
Add to the cake mix in the mixing bowl:
*One can good cherry pie filling (I like the 'more fruit' versions).
* 2 eggs beaten
* 1 tsp almond extract
* 5 tbsp oil
Mix. It'll make a bunch of goop. Won't be liquidy. Spoon evenly into your pan and smooth around a bit. That's it. Place in the oven and bake till a toothpick comes out clean. For a 13 x 9 it's about 30 min. It's probably 45 for a bundt. Just watch it.
If you used a bundt pan let it cool on a rack 5 min and then dump out on your serving plate. When cool make your icing.
In a smallish saucepan on med-hi heat put
* 1 cup sugar
* 5 tbsp butter
* 1/3 c milk
Stir. Melt and bring to a boil. Boil exactly one minute and then dump in
* 3/4 cup of chocolate chips.
Take OFF heat and gently stir with a whisk. I like to turn the burner off and when it's cooled a bit I put the pan back on the warm burner and keep whisking. Whisk till the chips are melted all the way.
NOW (don't wait) pour the icing over the cake. It's like a thick glaze and so take a little time going over and over the same areas as needed. You can spread with the back of a spoon while it's hot but once cooled it won't spread.
You'll be so pleased with this cake, I'm sure... Moist, flavorful, delicious, quick and easy. Enjoy!
