Ingrédients pour Chocolate Covered Cherry Sheet Cake With Pour Over Glaze
- 1 box (15.25 oz) chocolate cake mix
- 1 (21 oz) can cherry pie filling
- 2 large eggs
- 1 teaspoon almond extract
- ¾ cup granulated sugar
- 4 tablespoons (½ stick) unsalted butter
- ¼ cup milk
- 6 ounces semi-sweet chocolate chips
- vegetable oil spray
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Comment préparer Chocolate Covered Cherry Sheet Cake With Pour Over Glaze
- Lightly grease or spray a 13x9 inch baking pan with vegetable oil spray.
- Preheat oven to 350°F (175°C). Place rack in the center of the oven.
- In a large mixing bowl, combine:
- • 1 box (15.25 oz) chocolate cake mix
- • 1 (21 oz) can cherry pie filling
- • 2 large eggs
- • 1 teaspoon almond extract
- Beat at low speed for 1 minute, then stop and scrape down the sides of the bowl with a rubber spatula.
- Increase mixer speed to medium and beat for 2 more minutes, until batter is thick and well-blended.
- Pour batter into the prepared pan and spread evenly with a spatula.
- Bake for 30-34 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze:
- • ¾ cup granulated sugar
- • 4 tablespoons (½ stick) unsalted butter
- • ¼ cup milk
- • 6 ounces semi-sweet chocolate chips
- In a small saucepan over medium-low heat, combine sugar, butter, and milk. Stir constantly until the mixture comes to a boil.
- Boil gently for 1 minute, stirring constantly.
- Remove from heat and stir in chocolate chips until melted and smooth.
- Place the warm cake on a wire rack.
- Pour the glaze evenly over the warm cake, ensuring the entire surface is covered.
- Let the glaze set and the cake cool completely before cutting into serving-sized pieces.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
208 g
Sugar
1763g
Fat
452g
Carbs
268g
