LION HOUSE CHERRY CHOCOLATE CAKE

I'm a huge fan of mixing fruit with chocolate and you just can't beat the cherry- chocolate combination! This cake is so easy and the end result is swoon worthy. Three ingredients. Really. You will swoon, take my word for it.

The recipe came from one of my favorite cookbooks, Lion House Bakery. I've loved every recipe I've tried and my book is filled with notes and dog-eared pages. It's a keeper. I didn't change a thing- why mess with perfection? It's amazing, try it.

Lion House Cherry Chocolate Cake

Cake:

1 package devil's food or chocolate cake mix
1 can cherry pie filling
2 eggs

Frosting:

6 Tbsp butter
1/3 cup milk
1 c. sugar
1 tsp. vanilla
1 package semi sweet chocolate chips (12 ounces, or 2 cups)

Preheat oven. Spray a 13x9 pan with nonstick baking spray containing flour and set aside. {If you're opting for a fancier presentation, use a 10" spring form pan like I did. It works beautifully!}

In large bowl, combine cake mix, cherry pie filling and eggs. Stir together with large spoon or rubber spatula. (Do not use a mixer; it will break up the cherries). Pour into prepared pan. Bake at 350-degrees 30 to 40 minutes, or until cake is set.

While cake is almost out of the oven, combine sugar, butter and milk in large saucepan. Bring to a boil, and then boil for 1 minute, stirring constantly. {I like a thicker frosting, so I boiled mine for 2-3 minutes.}

Remove from heat and add chocolate chips and vanilla. Stir with a wire whisk until the chips are melted and frosting is smooth. Pour over warm cake and spread to cover. Let cool on wire rack before serving. 16 servings.