I have strong, hearty memories of food from my childhood. They are as clear and present in my mind as though they happened yesterday, or maybe last week.
When I think about celebrations and special foods my mom made there is one cake that stands out! Chocolate Cherry Sheet Cake. Rich and moist filled with cherry pie filling, it was smothered in chocolate sauce. It not only smelled fantastic while it was baking, the first bite was even better.
I know now why Chocolate Cherry Sheet Cake was a go-to recipe that mom made often: it was my dad’s favorite! Now, my dad loves all things chocolate and cherry. Every Christmas you can be sure he gets a box or two of chocolate covered cherries from us!
For me, as a wife-mom-friend baker, often it is more than just creating a simple pleasure. Sometimes I imagine I’m a kitchen warrior, favorite red spatula in hand, fighting off this crazy outside world with a sweet little morsel of peace and calm, warm from my oven. If you are my loved one, I will discover your favorite and I will bake it again and again so you will know, no matter what: you belong here. you are special. you are loved.
Anyway- when mom asked if I might be able to squeeze her in on the “cake-a-week” list because my aunt and uncle were coming in from Ontario, I was quick to say yes! And what did I decide to try? This one’s for my dad, who has great affection for chocolate covered cherries: Chocolate Covered Cherry Bundt. Its my alternative to mom’s Chocolate Cherry Sheet Cake. From the looks of things, it turned out pretty well! Can’t wait to see what dad thinks!
Chocolate Covered Cherry Bundt Cake
(oh, and I used MyRecipeMagic.com’s recipe as a reference point, but really the cake is just my mom’s recipe.)
1 devils food cake mix
1 Can (20 oz) cherry pie filling
1 tsp vanilla
Chocolate Glaze Ingredients:
1/2 cup half n half
1 1/2 tbsp sugar
6 oz of semi sweet chocolate chips
2 tbsp corn syrup
Instructions: Preheat oven to 350. Prepare bundt pan with baker’s spray or butter and flour. Combine cake ingredients and scoop into the pan. Bake for about 45 minutes, maybe a bit longer.
When the cake has cooled for about 20-30 minutes, remove from the pan. Once it is cool to the touch make the glaze. First, put the chocolate and syrup in a medium sized mixing bowl. Put halfnhalf and sugar in a small sauce pan, heating over medium heat until cream is hot and sugar is dissolved. Pour the milk mixture over the chocolate until the glaze is smooth. Drizzle over the cake.