from Women of Faith
* For Valentine’s Day it looks (and tastes) great made in heart-shaped pans. *
1 box Chocolate Fudge cake mix (be sure you get the kind that uses butter rather than oil)
½ stick (¼ cup) very soft butter
1 can dark sweet cherry pie filling
½ teaspoon almond extract
½ teaspoon butter extract
Mix together cake mix, eggs, butter, cherry pie filling, almond and butter extracts. Beat at medium speed for length of time indicated on cake mix.
Pour into greased 9 x 13 inch pan and bake at 350 for approximately 40 minutes (or until cake tests done in the middle
Fudge Frosting (#1)
1 stick (½ cup) butter
6 Tablespoons milk
4 Tablespoons cocoa
1 box powdered sugar
1 teaspoon vanilla
1 cup chopped pecans
Melt butter; stir in milk and cocoa. Carefully, bring to a boil over medium to medium high heat. Stir frequently to prevent scorching. (NOTE: this will not be a “rolling” boil.)
Remove from heat and add powdered sugar, vanilla, and pecans. (Or sprinkle pecans on top of cake after it’s frosted for a decorative touch.) Beat well by hand with a spoon and spread over cake about 5 minutes after cake has been removed from oven. The cake will still be warm, so spread carefully.
Fuffy Whipped Frosting (#2)
1 1/2 cups cold milk
1 small box instant chocolate pudding
8 oz. container of Cool Whip
Mix milk with pudding until smooth and beginning to set up.
Fold in Cool Whip, and frost cake.
This one needs to be stored in the refrigerater!
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