Chocolate Cherry Cake With Dutch Cocoa Frosting Recipe

Ingredients

Cake:

1 package Betty Crocker chocolate fudge cake

1 21 ounce can of cherry pie filling (Comstock original preferred)

1 teaspoon almond extract (vanilla works well for nut allergies like my husband)

2 eggs beaten

Chocolate Frosting:

1 stick (1/2 cup) butter

3 Tablespoons Droste’s cocoa powder (or other nice Dutch process cocoa)

8 teaspoons milke

1 teaspoon vanilla

1 box sifted confectioner’s sugar

Preparation

Preheat oven to 350°

Grease a 9x13 inch baking pan with butter then flour with cocoa powder.

Combine first 4 ingredients in a large bowl by hand only. Pour into pan. Bake 25 to 30 minutes or until a toothpick comes out clean. Set and let cool, but not entirely. The cake should still be slightly warm for icing

In a pan, melt the stick of butter. Add the Droste’s cocoa and milk on low heat until it reaches a boil. Take off the heat and add the sifted confectioner’s sugar - you may not need to use the whole box. Add the vanilla, and spread on the warm cake.