Have Your Cake and Eat it Too

The ex-clown was in town this week.   So, I made a cherry pie.   He's a good egg, and cherry pies make him happy.

What I learned is that a lattice crust is time-consuming.  And it doesn't taste any better than a flat crust.   The ex-clown doesn't care either way, and neither do the rest of us, so that's the end of lattice crusts for me.

My favorite kind of pie is Chocolate Cherry Cake.

It's not really pie, but after making a pie, lattice or otherwise, this cake takes the cake, as far as desserts are concerned.   It's just easier than anything.  And our absolute favorite dessert.

So I thought I'd share the recipe.

CHOCOLATE CHERRY CAKE

1 STORE-BOUGHT CHOCOLATE CAKE MIX, THE CHEAPEST KIND
1 CAN CHERRY PIE FILLING
1 t. ALMOND EXTRACT
2 BEATEN EGGS
1/3 C. VEGETABLE OIL

BY HAND, STIR ABOVE INGREDIENTS TOGETHER UNTIL SMOOTH.  POUR INTO 9 x 13 PAN AND BAKE 20-25 MIN. IN 350 OVEN UNTIL TOOTHPICK CLEAN.  DO NOT OVERBAKE.

FROSTING
IN SAUCE PAN, COMBINE:
1 C. SUGAR
5 T. BUTTER (USE REAL BUTTER, NOT MARGARINE.)
1/3 C. MILK

BRING TO BOIL THESE INGREDIENTS AND BOIL, STIRRING CONSTANTLY, FOR 1 MINUTE.  REMOVE FROM HEAT AND STIR IN 1 CUP OF SEMI-SWEET CHOCOLATE CHIPS.  STIR UNTIL SMOOTH.  SLATHER OVER CAKE.

TRY NOT TO LEAVE HALF THE FROSTING IN THE PAN, SO YOU CAN EAT IT.  THERE WILL BE A TENDENCY TO DO THIS.  THEN, HALF THE CAKE WILL BE BARE.  IT'S NOT IMPORTANT HOW I KNOW THIS.  FROSTING WILL THICKEN AS IT COOLS ON THE CAKE.

Because this cake is so yummi-lishus, it's half gone before I remember to take a picture of it.  So, here's a picture of half of it.

Actually less than half of it.   I'm telling you, we eat it for breakfast.

It's moist and sweet and simply divine.  I'm sure they have this in heaven.

It's great for a family gathering, or for just two.  It wiill be gone in the same amount of time.

NOTE:  Have a tube of Tide-to-Go nearby.  You'll scarf this cake so fast, you'll drop globs of it on your clothes.