“In our life there is a single color, as on an artist’s palette, which provides the meaning of life and art. It is the color of love.” – Marc Chagall
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We had a beautiful soft, fluffy snow dump last weekend, it looked like an idyllic Christmas scene on our back patio. Then we celebrated the birthday of one of our Breakfast Club gang this week… hard to believe she is 10 years older than me!
RECIPE OF THE WEEK
The birthday cake was not only delicious, it looked like a perfect Valentine’s Day cake. She sent me the recipe so I could share it… thank you, Janet!
TRIPLE CHOCOLATE CHERRY CAKE
CAKE
- One 15.25-ounce box devil’s food cake mix
- 2 large eggs
- 1 teaspoon almond extract, or to taste
- One 21-ounce can cherry pie filling
- 1 cup mini semi-sweet chocolate chips
FROSTING
- 9 ounces chocolate, melted and cooled
- 1 1/4 unsalted butter, at room temperature
- 1 cup confectioner’s sugar
- 3/4 cup Dutch-processed cocoa powder
- Pinch of salt
- 1 cup heavy whipping cream
- 2 tablespoons confectioner’s sugar
- 1/2 teaspoon pure vanilla extract
Preheat oven to 350 degrees F and line 9 x 13-inch pan with aluminum foil or parchment for easier removal from pan and spray with cooking spray; set aside.
To a large bowl, add the cake mix, eggs, almond extract and beat with a handheld electric mixer on low speed for about 90 seconds; mixture will be dry with pea-sized lumps and clumps.
Add the cherry pie filling and stir by hand to incorporate.
Add the chocolate chips and stir by hand to incorporate; batter will be thick and somewhat lumpy.
Turn batter out into prepared pan and bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
Allow cake to cool in pan on a wire rack for about 1 hour, or until cooled completely before frosting it.
FROSTING
To a large microwave-safe bowl, add the chocolate (break it into pieces or roughly chop) and heat on high power to melt. Stop every 20 seconds to stir.
To a large canister of a food processor, add the butter, sugar, cocoa powder, salt, and process on high speed until smooth, about 30 to 60 seconds, scraping the sides of the bowl as needed.
Add the corn syrup, vanilla, and process on high until just combined, about 10 seconds.
Scrape down the sides of the bowl, add the melted chocolate, and pulse until smooth and creamy, 10-15 one-second pulses.
Evenly frost the cake.
Optional whipped cream decoration: Chill small non-plastic bowl and beaters. Beat just until cream starts to thicken. Add 3 tablespoons confectioner’s sugar and 1/2 teaspoon vanilla; beat until stiff peaks form. Add cream decorations to cake.
