CHOCOLATE CHERRY CAKE WITH DUTCH COCOA FROSTING

CHOCOLATE CHERRY CAKE WITH DUTCH COCOA FROSTING image

Yield 12 slices

Number Of Ingredients 11

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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

Steps:

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.