CHOCOLATE CHERRY CAKE
1 fudge cake mix
1 can (20 oz.) cherry pie filling
1 tsp. almond extract
2 eggs
–FROSTING:–
1 c. sugar
5 tbsp. margarine
1/3 c. milk
1 c. chocolate chips
1/2 c. chopped nuts
Combine cake mix, pie filling, extract and eggs. Beat by hand until well mixed. Pour into greased 9 x 13 x 2 inch pan. Bake at 350 degrees for 20 to 25 minutes. FROSTING: Boil sugar, margarine and milk, stirring constantly. Remove from heat. Stir in 1 cup chocolate chips. Add 1/2 cup chopped nuts. Pour over while cake is still warm.
SOUR CREAM POUND CAKE
1/2 lb. butter, softened
3 c. sugar
6 egg yolks, beaten
3 c. all-purpose flour
Pinch of salt
1 (8 oz.) carton commercial sour cream
1/4 tsp. soda
6 egg whites, stiffly beaten
1 tsp. vanilla extract
1 tsp. almond extract
Cream butter and sugar; add egg yolks. Combine flour and salt and sift 3 times. Combine sour cream and soda. Add flour and sour cream alternately to creamed mixture. Fold in egg whites and flavorings. Spoon batter into a 10-inch greased and lightly floured tube or bundt pan. Bake at 300 degrees for 1 1/2 hours. Yield: one 10 inch cake.
SLOW-COOKER CANDY
* 2 lbs. white almond bark
* 4 oz. bar German chocolate
* 12 oz. pkg. semi-sweet chocolate chips
* 24 oz. jar dry roasted peanuts
Put all ingredients in Crock Pot; cook 1 hour on high. Do not stir. Turn Crock Pot to low and stir every 15 minutes for 1 hour.
Drop on waxed paper and cool. Store in an air-tight container.