This weekend's recipe swap at Today's Housewife is dessert recipes.
I'm sharing a recipe I got years ago from a friend at work. The beauty of this cake is that it is actually better if you make it a day ahead of time. Not that it isn't good the day you make it but the flavors seem to magically blend overnight and make it even better.
This is so easy to mix up, I usually just use a wooden spoon and leave the mixer in the cupboard. I've replaced part of the oil with applesauce to cut the fat a bit. Feel free to make the full fat version if you want. ;-)
Chocolate Cherry Cake
2 cups flour
3/4 cup sugar
1/4 cup oil
1/2 cup applesauce, unsweetened
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon cinnamon
21 ounces cherry pie filling
6 ounces chocolate chips
1 cup chopped nuts, Optional (I've never used them.)
1. Combine flour, sugar, oil, applesauce, eggs, vanilla, baking soda & cinnamon; mix well. Stir in pie filling, chocolate chips, and nuts (if using).
2. Pour into greased and floured bundt or tube pan. Bake at 350 F for 1 hour. Cool 10 minutes. Remove from pan. Sprinkle top with confectioner's sugar, if desired (I always do).