It’s February, and visions of white paper doilies and red hearts are dancing in my head. Even though the weather is usually blustery and cold, I have always liked the month of February. The crown jewel of the shortest month of the year is Valentine’s Day, and we generally think of love, flowers, cards and chocolate.
The recipe I am sharing this month has been a favorite of our family for more than 30 years. It is very moist and incredibly easy to make, as the cake part only requires four ingredients. The frosting tastes like fudge. Who doesn’t like chocolate fudge?
If you want to reduce the amount of total sugar in the cake, you could substitute no-sugar-added cherry pie filling for the full sugar counterpart. I have always used a jellyroll pan to bake it, but if you want to dress it up and make it elegant for a fancy dessert, bake in two 8-inch round, square or heart-shaped pans. Sandwich whipped cream or some of the frosting between the layers and spread the rest of the frosting on the top and sides. Serve with a dollop of whipped cream and a cherry on top. I hope you enjoy this recipe as much as we have over the years.
Cherry chocolate bars
- 1 box chocolate fudge cake mix with pudding in the mix
- 21 oz. can cherry pie filling
- 2 eggs (beaten)
- 1 teaspoon almond extract
- Preheat oven to 350 degrees. Grease and flour a 15×10-inch jelly roll pan or 9×13-inch cake pan.
- In a large bowl combine first four ingredients. Stir by hand until well mixed. If baked in a jelly roll pan, bake for 20-30 minutes. If baked in 13×9-inch pan, bake for 25-30 minutes. While bars cool prepare frosting.
- 1 cup sugar
- 5 tablespoons butter
- 1/3 cup milk
- 1 cup semisweet chocolate chips
- 1/2 teaspoon vanilla
- In small saucepan combine sugar, butter and milk. Boil and stir constantly for one minute.
- Remove from heat, stir in chocolate chips and beat by hand until smooth. Pour over partially cooled bars.