Desperation produces a winner!

Decadent cake – easy to make, delicious!

Everyone raved about this cake. It is EASY TO MAKE!

I promised my family that I would make a cherry chocolate chip cake for Valentine’s Day. I had a recipe, but hadn’t read it thoroughly, so at the last minute was surprised to find it required a white cake mix. I didn’t have a white cake mix and didn’t want to go to the store. I looked online for an alternative recipe, but they were complicated – besides, I didn’t have all their ingredients.

That’s when I pulled out my recipe for Killer Cake, published in the Philadelphia Inquirer years ago.  I knew that this is a very rich cake, so I halved the recipe so has not to have so much left over. I tried to find the Philadelphia Commissary’s Killer cake recipe online for you, but one has to buy their book. The book at this link may have the recipe, but I’m not sure. The recipe may be copyrighted, the reason I haven’t copied it into my post. Anyway, even though the original recipe is easy, my adaption is easier.

Laurel’s Chocolate-Chip Cherry Cake

Cake – ingredients

3/4 cup butter
3 eggs
1 1/2 cup sugar
1 teaspoon vanilla
3/4 cup flour
3/4 cup chocolate chips

Icing – ingredients

3/4 cup Nestles’ chocolate chunks
1 can cherry pie filling
Sliced almonds

Assembly and baking:
  1. Melt the butter over low heat and cool to lukewarm.
  2. In a mixing bowl whisk eggs, sugar, and vanilla together just to combine. Add the butter. Stir in the flour and chocolate chips.
  3. Pour into a 9 by 1 1/2-inch round, greased cake pan with a removable bottom or with a bottom lined with waxed paper. I buttered the wax paper and the sides of the pan. This cake sticks.
  4. Bake at 350 degrees for 35 minutes. The cake is done when it has puffiness on the top with a few circular cracks. The longer it bakes the less fudgy it will be.
  5. Cool the cake on a rack.  Remove as soon as cooled. Slide a knife around the sides of the pan to help with removing the cake.

Baked cake – notice cracking on the surface.

Cake, removed from pan, ready for icing.

Icing the cake

Icing:
  1. Cut in half.
  2. Ice one half with the cherry pie filling. Sprinkle chocolate chunks and sliced almonds.
  3.  Cut the cake in half.
  4. Cut the two slices in half to now have four slices. Arrange with spaces so as to give a pretty presentation for serving.

    Cake, separated into four pieces for presentation.

  5. When I served the cake I sliced each of the slices in half again.
    This cake is VERY rich, so everyone was satisfied with a small piece.
    That meant I have enough left for desert again this Saturday night. :-))

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Laurel@CFashionEdu.com

© Laurel Hoffmann, 2019.

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