Chocolate Covered Cherry Sheet Cake With Pour Over Glaze Food

CHOCOLATE-COVERED CHERRY CAKE

Steps:

• Place rack in center of the oven and preheat to 350degrees.
• Lightly mist a 13x9 inch baking pan with vegetable oil spray.
• Set pan aside.
• Place all ingredients into large mixing bowl and beat with electric mixer on low for 1 minute.
• Stop the machine and scrape down the sides of the bowl with a rubber spatula.
• Increase speed to medium and beat for 2 minutes more.
• The batter should look thick and well blended.
• Pour the batter into the prepared pan, smoothing the top with a spatula.
• Place the pan in the oven.
• Bake the cake for 30-35 minutes.
• Remove the pan from the oven and place it on a wire rack to cool.
• Serve with a chocolate glaze or frosting.
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CHOCOLATE-COVERED CHERRY CAKE

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.
• Place the cake mix, cherry pie filling, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
• Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.
• For the glaze, place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake so it covers the entire surface. The glaze will be thin but will firm up. Cool the cake for 20 minutes before cutting into squares and serving.
• Store this cake, covered in aluminum foil, at room temperature for up to 5 days or in the refrigerator for up to 1 week. Or freeze the cake, wrapped in foil, for up to 6months. Thaw the cake overnight on the counter before serving.

CHOCOLATE COVERED CHERRY CAKE

Steps:

• Preheat oven to 350 degrees.
• Prepare a 13x9-inch baking pan by lightly spraying.
• Place cake mix, cherry pie filling, eggs and almond extract in a large mixing bowl.
• Blend with an electric mixer on low speed for 1 minute. Scape down the bowl several times to incorporate all the mix.
• Increase mixer speed to medium and beat 2 minutes more.
• Pour the batter into the prepared pan, smoothing the top with a rubber spatula.
• Place in oven.
• Cake is ready when a toothpick comes out clean and it starts to pull away from the sides.
• Cool on wire rack
• For the glaze, when the cake is removed from the oven, place sugar, butter and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil.
• Boil, while stirring, for 1 minute.
• Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake.
• Cool the cake for 20 minutes more before cutting it into squares and serving.