Monday, July 28, 2008

Chocolate cherry cake

1 package Duncan Hines Pudding Recipe Devils Food Cake mix
3 eggs
1/3 cup Crisco oil
2/3 cup water
1 cup chocolate chips
½ cup pecan pieces

Combine; cake mix, eggs, oil and water – blend until moistened. Add chips and pecan pieces. Continue to beat at medium speed about 4 minutes.

Bake in a greased and floured 13 x 9 x 2 oblong pan for 40 to 55 minutes or until toothpick inserted –comes out clean. Cool cake completely before frosting.

Frost with Betty Crocker Fluffy White frosting – prepare as directed on package.
After frosted; dribble Hershey’s syrup or melted chocolate over cake; sprinkle with nuts all over top and then place maraschino cherries all around cake edges. Now enjoy.

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