Wednesday, September 7, 2011

Acronyms and Initials

Not the best photograph, but, trust me,
THE BEST chocolate cake we've had in a long time!
Thanks, Betsy! You never disappoint!
(This mission, we are called as "CES" specialists. "CES" is shorthand for Church Education System. However, "CES" may have alternate definition...Cooking EVERY Session! Who knew we needed to pack our cookbooks, Kitchen Aid mixer, baking tools and supplies as well as our scriptures to serve in New Jersey?!?!?!)

Cherry Chocolate Cake
1 chocolate cake mix, any brand
2 eggs
1 can cherry pie filling
(MB adds: 1 Tbs cinnamon and 1 tsp nutmeg)
Stir together dry cake mix, eggs, cherry pie filling (and cinnamon and nutmeg, if desired) until all is moistened and eggs are completely mixed in. Pour into greased 10" spring form pan. Bake at 325 degrees F between 40-60 minutes, depending on electric or gas oven, or until cake springs back from touch and is beginning to pull away from sides of pan.
2 1/2 Tablespoons butter 
3 Tablespoons milk
1/2 cup granulated sugar
1/2 cup chocolate chips (the good ones!)
Bring first three ingredients to boil. Boil and stir one minute. Remove from heat. Add chocolate chips. Stir until chocolate is melted. Pour on cake while both cake and frosting are still hot. (MB poked holes in top of cake so frosting could flow deeper! ;)


  1. I've made this recipe many times only I bake mine in an 11 X 14 cake pan. Who knew you could do it in a 10" spring form pan! Also, mine calls for 1 tsp of almond extract in the cake part. It is so delicious and everyone I have served LOVES it!

  2. Looks like you found a good pan! I'll try the cinnamon/nutmeg version. The almond also sounds good. A good reason to make it again.