There was a birthday at our house today. Someone’s leaving 35 behind and it’s not me… Shhhh! I didn’t tell… 😉
We use our favourite chocolate cake recipe from my trusty (and very well-used) Betty Crocker cookbook. Only we change out the water for a can of cherry pie filling (the light kind: more cherry, less sugar). Super easy. Mix it, bake it, frost that baby! 🙂
To Do It Yourself:
In a large bowl, mix together:
- 2 1/4 cups all-purpose flour
- 3/4 cup butter, softened
- 2/3 cup baking cocoa
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1/4 teaspoon baking powder
Cut in 3/4 cup butter, softened.
Mix in two eggs, 1 teaspoon vanilla, and 1 can cherry pie filling. Mix on medium-high speed about 1-2 minutes.
Pour into 2-9 inch round pans, greased and floured. Bake at 350F for 25 minutes until toothpick inserted in centres comes out clean. Cool in pans 10 minutes. Remove from pans and cool on wire racks until ready to frost.
Sorry, I can’t help you with the icing recipe — I make icing the way my mom taught me (and the way her mom did it, and probably her mom, and…..). Completely by how it looks. Okay, there’s also the obligatory taste testing as I go along…