Double Cherry Chocolate Fudge Cake

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Title: Double Cherry Chocolate Fudge Cake
Yield: 1 Servings


1 Box Chocolate Fudge Cake
1 pk (3-oz) cherry gelatin
2 tb Salad oil
1 c Water
3 Eggs
1/4 c Drained; finely chopped
-maraschino cherries

Sinfully delicious! (This is an old Pillsbury recipe, probably at least
40 years old)

In large mixer bowl, mix the cake mix, the dry gelatin, the salad oil and
1/2 cup of water, beat at slow speed 1 minute, then at med. speed 2

Add eggs, one at a time, beating 1 min. after each addition, and with the
third egg, add the cherries and the remaining 1/2 cup of water. Beat at
med. speed 1 minute.

Pour into two 9-inch round cake pans, greased and floured on bottoms only.

Bake at 350 degrees for 40 to 45 minutes. Cool. Fill and frost with Cherry
Fudge Frosting.

Cherry Fudge Frosting

Prepare one box of Fudge Frosting mix as directed, substituting maraschino
cherry juice for the water. Stir in 3 T. of chopped drained cherries and
1/2 c. chopped nuts. Frost and fill the Cherry Chocolate cake.

Phyllis Hall - Central Coast of California

Posted to Bakery-Shoppe Digest V1 #441 by "Phyllis J. Hall"
on Dec 06, 1997