Cherry Chocolate Cake

This recipe was provided by Karen Novak, the event coordinator at the McGinnis Sisters Specialty Grocery Store in Monroeville.  She served this cake during our October monthly book club meeting.

Paula Reed Ward, author of the book, Death by Cyanide, the Murder of Dr Autumn Klein giving a riveting account during the meeting about her experience writing the book.

This is an easy delicious cake to make with just three ingredients for the cake batter and only four for the chocolate icing. One thing more the icing can be prepared using the microwave. How easy is that.

It is a real crowd pleaser. The book club members requested Karen for the recipe after the meeting. As usual she generously obliged. I made it for thanksgiving and my picky family loved it. Just this morning I got a call from my friend Sue after our prayer meeting at her house. She loved this cake which I brought to the meeting and was wondering what that mystery ingredient she was getting a bite of while savoring the cake. Look for it in the recipe below.

Cherry Chocolate Cake

Recipe courtesy of Karen Novak, event coordinator at McGinnis Sisters Specialty Grocery Store at Monroeville 

Cake

• 1 box Devil's Food Cake Mix
• 1- 21 oz can cherry pie filling
• 3 eggs

Preheat oven to 350 degrees Fahrenheit.

Mix the ingredients with a spoon or whisk until smooth. There might be some cherry bits left and that is okay.

Pour into a 13 x 9 pan sprayed with cooking spray and bake for 35 minutes. 

Top with the chocolate icing (recipe below) after taking it out of the oven.

Chocolate Icing

• 1 stick butter
• 2/3 cup evaporated milk
• 1 cup sugar
• 1 cup chocolate chips

Melt the butter in the microwave or stove top. 

Add to the melted butter the milk and sugar and mix. 

Then add the chocolate chips and stir till smooth. 

Pour over the warm cake.