Learn how to cook chocolate cherry bundt cake.

Ingredients:

• 1 pkg Devil’s Food cake mix (the pudding-in-the-mix kind)
• 1 large can (16oz.) cherry pie filling
• 1/2 t Almond extract

Instructions:

Make the cake mix according to package directions, except omit the oil and add the cherry filling and almond extract. Bake in a bundt pan according to the package directions.

Fudge Chocolate Frosting

• 6 oz Chocolate Chips
• ~2 T milk
• 1 T butter
• powdered sugar (~1/4 c.)

Instructions:

Melt chocolate chips in a double-boiler. Remove from heat and stir in milk and butter. Mix in powdered sugar until frosting reaches desired consistency - it should be some- where between a glaze and a frosting. Pour/spread over cooled cake.

Learn how to cook chocolate cake glazed with chocolate butter cream.

Ingredients:

• 3/4 c. sugar
• 4 eggs, separated
• 6 oz. German’s sweet chocolate, broken into pieces
• 3/4 cup butter
• 4 Tbs. cake flour
• 2 Tbs. almonds, blanched and pulverized
• pinch of salt

Instructions:

Preheat oven to 375 degrees.

Cut a round of waxed paper to fit the bottom of an 8- or 9-inch round cake pan. Butter the sides of the pan and one side of the paper. Lay the paper butter side up in the pan and flour the paper and the sides of the pan. Set aside.

Beat the sugar with the 4 egg yolks until they are a creamy yellow. Put the chocolate and the butter into a saucepan over simmering water, and continue stirring over low heat until well blended. Stir in the flour and the pulverized almonds. Beat the 4 egg whites with a pinch of salt until stiff byt not dry. Stir one quarter of the egg whites into the chocolate mixture to lighted it; then fold all back into the remaining egg whites.

Fill the cake pan 3/4 full and tap gently on the table to distribute the mixture evenly. Bake for 25-30 minutes, watching carefully, until the outside is solid and the center still creamy (not runny and not dry) when tested with a sharp knife. Let the cake cool before unmolding. Glaze and decorate cake. Refrigerate before serving.

To glaze:

Chocolate Butter Cream

• 3 1/2 oz. German’s sweet chocolate, broken into small pieces
• 2 to 3 Tbsp. coffee or water
• 3 Tbsp. butter

Instructions:
Melt the chocolate with the coffee or the water until smooth, remove from the heat, and stir in the butter. Pour on top of the chocolate cake, using a metal spatula (moistened in hot water and dried) to spread.