Chocolate Covered Cherry Cake. This has been one of my favorites for forever. My grandma made it when I was a kid, and while I'm reluctant to say it's my most favorite, it definitely ranks up there. It's such an easy recipe too, and then there's all that ganache, I think I need a piece for breakfast.
Chocolate Covered Cherry Cake
1 pkg. (18.25 oz.) devil’s food cake mix (with or without pudding)
1 can (21 oz.) cherry pie filling
2 large eggs
1 teaspoon pure almond extract (optional)
1 cup sugar
1/3 cup butter
1/3 cup whole milk
1 cup semisweet chocolate chips
Preheat the oven to 350* F. Lightly spray a 9x13 inch baking pan with cooking spray. Set 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 in the oven. Bake for about 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 sot that it covers the entire surface. The glaze will be thin, but will firm up. Cool the cake for 20 minutes more before cutting.
**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 6 mos. Thaw the cake overnight on the counter before serving.
Then of course, there's pumpkin pie. Now, for some reason, mine didn't turn out too pretty. But here's an idea....