Thanks to everyone who stopped by Wildflower Junction today and left a comment. It was a pleasure to visit with you.
I placed all of your names in my cowboy hat and drew out three:
Please send your address to me at: SaintJohn@aol.com, and I’ll get your autographed book out to you!
And for the rest of you, I’m posting the recipe for the cake that’s in the picture with my critique group. A couple of you mentioned it, and it’s one of my favorites to make and serve. I got the recipe from a neighbor many years ago, and have made it regularly since. Enjoy!
The super easy recipe calls for a Bundt cake pan. I have a silicone Bundt pan now and LOVE it! You just stick it in the dishwater and when it’s dry, stuff it into a baggie and tuck it away. I also have silicone muffin pans. Best invention ever! No more rusted tin or scraped-up Teflon.
Black Forest Cherry Cake
1 pkg (2 layer) chocolate cake mix (not pudding in the mix)
¼ cup olive or canola oil
2 cans (21 oz each) cherry pie filling
Preheat oven to 350.
Combine oil and eggs with a wire whisk. Add one can of cherry pie filling and beat with electric mixer until batter is smooth.
Pour into sprayed 12 cup Bundt pan and bake 45 minutes or until done. Cool in pan about 20-25 minutes, then invert onto rack to finish cooling. If you use a silicone pan, you can cool a little longer and the cake won’t stick, then invert directly onto cake plate.
Heat the other can of cherry pie filling and pour over the top and into the center of the cake. Slice and serve with whipped topping.