Sophies Cherry Cake Food

3-INGREDIENT CHOCOLATE CHERRY CAKE

Steps:

• Preheat the oven to 350°F (177°C). Spray 13×9-inch baking pan with a cooking spray.
• In a large mixing bowl with a whisk attachment, beat the eggs for a minute until fluffy.
• Add chocolate cake mix and cherry pie filling, and continue to beat the mixture until smooth, starting on low speed and gradually increasing the speed to medium high.
• Pour the batter into the baking pan and spread it evenly with a spatula.
• Bake for about 25 minutes, or until the inserted toothpick comes out clean.
• Cool the cake on wire rack in the pan. Serve warm or cold with whipped cream, vanilla ice cream, and/or fudge sauce, if desired.

SOPHIE'S CHERRY CAKE

Steps:

• Preheat oven to 350. Grease and flour a 9 inch cake pan.
• Whisk flour, baking powder, and salt in a medium bowl.
• Whisk eggs and vanilla in a small bowl.
• With an electric mixer, beat butter and sugar together until fluffy, 2 minutes.
• Reduce mixer speed, and add egg and flour mixture alternately in two batches, beating on low speed until combined.
• Fold in cherries with rubber spatula.
• Scrape batter into prepared pan and bake 30-35 minutes. Cool completely.
• For the topping:.
• Combine reserved cherry juice, cornstarch, sugar, and almond extract in a small saucepan over medium heat until it begins to bubble, about 4 minutes.
• Let cool completely, 30 minutes.
• Spread over cooled cake and arrange pecans decoratively on top.
• May be stored at room temp for 2 days.