Yesterday the kids and I went on what has become an annual Golden Week tradition with three other families from our community. In the past we have done an overnight camping trip with all of them, but this year with several of the dads being busy (and Eric not being here at all) we made it a day BBQ outing. In my tiredness, I wasn’t too excited about it, but it turned out to be refreshing and a great deal of fun for all of us- so thankful for that. I greatly enjoy my friendship with these three women! The kids rode their bikes for hours and hours; played with the other kids, toasted marshmallows and had a great time as well.
I made a new recipe for the day from my Cake Doctor cookbook. I was incredibly lucky to have a chocolate cake mix and a can of cherry pie filling left from the DC team- thank you so much! – – and found this recipe. I need to bring back more cherry pie filling from the U.S. ! It is simple- and a really amazing cake. Even if you don’t have the cherry pie filling but just make this icing for a chocolate cake you will have yourself a happy day! (As did Ian, just licking the beater!)
Chocolate-Covered Cherry Cake
1 package chocolate or devil’s food cake mix
1 can cherry pie filling (21 oz)
2 large eggs
1 teaspoon almond extract (I didn’t have it and so omitted this)
1 C sugar
1/3 C butter
1/3 C whole milk
1 package (1 C) semisweet choc chips
Directions: Mix all the ingredients for the cake mix together for 3 minutes; pour into a sprayed or greased 13 x 9 pan. Bake according to directions (30-35 minutes at 350).
Make the glaze by heaitng first 3 ingredients in a small saucepan over medium look until it boils. Boil, stirring constantly, for 1 minute. Remove from heat and stir in choc chips. When the glaze is smooth, pour over the warm cake so that it covers the entire surface. The glaze will be thin but will firm up. Cool for 20 minutes, then cut into squares. YUMM!