Post by JJ Judkins on Apr 11, 2010 2:17:36 GMT -6
* Exported from MasterCook *
Fudge Cherry Cake
Recipe By :Jeanne Behrendt, Glendale, Arizona
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE
1 pkg. chocolate fudge cake mix
1 can cherry pie filling
1 tsp. almond extract
2 eggs -- beaten
FROSTING
1 cup sugar
5 tbsp. butter
1/3 cup milk
1 cup chocolate chips
In a bowl, mix cake ingredients until blended with spoon. Pour
into a greased 13-by-9-inch or 15-by-10-inch pan. Bake at 350
degrees for 25 to 30 minutes.
For the frosting, mix sugar, butter and milk in a medium saucepan.
Bring to a boil over medium-high heat. Boil for one minute. Remove
from heat and add chocolate chips. Mix until smooth and pour over
cake.
NOTE: I make the frosting as soon as I take the cake out of the
oven, and pour it over a warm cake.
Serves how many: 10
From the kitchen of: Jeanne Behrendt, Glendale, Arizona
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 313 Calories; 14g Fat (37.3% calories from fat); 3g Protein; 49g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 84mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 3 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Fudge Cherry Cake
Recipe By :Jeanne Behrendt, Glendale, Arizona
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE
1 pkg. chocolate fudge cake mix
1 can cherry pie filling
1 tsp. almond extract
2 eggs -- beaten
FROSTING
1 cup sugar
5 tbsp. butter
1/3 cup milk
1 cup chocolate chips
In a bowl, mix cake ingredients until blended with spoon. Pour
into a greased 13-by-9-inch or 15-by-10-inch pan. Bake at 350
degrees for 25 to 30 minutes.
For the frosting, mix sugar, butter and milk in a medium saucepan.
Bring to a boil over medium-high heat. Boil for one minute. Remove
from heat and add chocolate chips. Mix until smooth and pour over
cake.
NOTE: I make the frosting as soon as I take the cake out of the
oven, and pour it over a warm cake.
Serves how many: 10
From the kitchen of: Jeanne Behrendt, Glendale, Arizona
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 313 Calories; 14g Fat (37.3% calories from fat); 3g Protein; 49g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 84mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 3 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0