I found this yummy recipe on AllRecipes. I’d recommend substituting 1/2 cup brown sugar for 1/2 cup of the white sugar though. The 1.5 cups of just white sugar just isn’t enough in my opinion. I’m going to do that the next time. I changed the glaze a bit, too. I’m sure the glaze listed is fine and it is a typical glaze, but I wanted something with a bit more, zing to it. So, I used a good apple cider from a local cider mill instead of milk, and instead of adding vanilla I just added a bit more cider. I also sprinkled in some pumpkin pie spice. Just keep tasting until you like what you have 🙂 I highly recommend these cookies. You can find the recipe HERE
Super-easy cake. I’m sure once I start pastry school this fall I won’t be using box mixes anymore… sigh. They really are so easy. This has a spongy texture, but super-moist.
1 box chocolate cake mix
1 can cherry pie filling
1 tsp extract. I used 1/2 tsp. vanilla and 1/2 tsp. raspberry. Hey I didn’t have strawberry, close enough. I also use it with the vanilla because I think the vanilla helps round out the flavor and it isn’t too berry-ish. Is that a word? LOL 🙂
Beat eggs with fork and then mix in the other ingredients. Don’t over-stir, just until mixed. Pour into a greased bundt pan and bake @350 for 35 minutes or until done. I topped with a chocolate glaze, but you can use frosting if desired. Glazes are easy and can be made with chocolate chips and heavy cream or butter, and about 1/4 tsp. vanilla extract. Make sure if you use a glaze to pour it on while cake is still warm.