Ever since whatshisname with the wig and wooden false teeth chopped down his cherry tree, cakers have had a love affair with cherries, especially when they come in a can of gloopy, varnishy pie filling. Just consider some of the recipes I've already featured: Dump Cake, Coca Cola Salad and Easy Peasy Cherry Pie.
Cakers’ love of cherries explains why Black Forest cake is probably one of our favourites, especially when it comes from the grocery store under a plastic dome with an orange “Reduced for Quick Sale” sticker slapped on the side. Mmm. Can’t you just taste those disintegrating mountains of whipped cream and chocolately shavings now? Someone get me $4.99 and a fork!
Unlike the cake, these Black Forest Squares (although they're more cakeish than squareish) put the cherry pie filling into the batter. The result? Pretty much the dampest cake you’ll ever come across. And who doesn’t like damp? Unless, of course, it’s gym socks, your cellar or the back of your thighs on a July day while sitting on the vinyl-covered seat of a Chevette, wondering if Mother is ever going to come out of the bingo hall.
1 chocolate cake mix
1 teaspoon almond extract
1 can cherry pie filling
1 container chocolate icing
Preheat oven to 350 degrees F. In bowl, mix first 4 ingredients together until well blended. Pour mixture into greased 10x15 inch pan (see note) and bake for 25 to 30 minutes. Remove, let cool and ice with chocolate icing.
Note: 10x15? Who has a 10x15 pan? I used a 9x13 instead.
HEY! May marks the TWO-YEAR anniversary of Caker Cooking! I’ve got a month-long special in the works that you won’t want to miss, so check back next week for all cakery good times.