HERSHEY'S CHOCOLATE LOVERS' CHERRY CAKE
Yield: 12 serving
3/4 cup Coarsely chopped slivered almonds, divided
1 pckg (about 18 oz) yellow cake mix (with pudding in the mix)
1/4 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/4 cup Sugar
2 Eggs
1/4 cup Vegetable oil
2 tsp Almond extract
1 can (21 oz) cherry pie filling
1 cup HERSHEY'S Semi-Sweet Chocolate Chips
Procedures
1 Heat oven to 350°F. Grease and flour 10-inch fluted tube pan. Sprinkle 1/4 cup almonds evenly in bottom of pan.
2 In large bowl, stir together dry cake mix, cocoa and sugar. Add eggs, oil, almond extract and cherry pie filling; beat until well blended and cherries are chopped.
3 Stir in remaining 1/2 cup almonds and chocolate chips; pour into prepared pan. Bake 55 to 60 minutes or until wooden pick inserted in cake comes out clean.
4 Cool in pan 10 minutes; invert cake onto wire rack. Cool completely
Yield: 12 serving
3/4 cup Coarsely chopped slivered almonds, divided
1 pckg (about 18 oz) yellow cake mix (with pudding in the mix)
1/4 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/4 cup Sugar
2 Eggs
1/4 cup Vegetable oil
2 tsp Almond extract
1 can (21 oz) cherry pie filling
1 cup HERSHEY'S Semi-Sweet Chocolate Chips
Procedures
1 Heat oven to 350°F. Grease and flour 10-inch fluted tube pan. Sprinkle 1/4 cup almonds evenly in bottom of pan.
2 In large bowl, stir together dry cake mix, cocoa and sugar. Add eggs, oil, almond extract and cherry pie filling; beat until well blended and cherries are chopped.
3 Stir in remaining 1/2 cup almonds and chocolate chips; pour into prepared pan. Bake 55 to 60 minutes or until wooden pick inserted in cake comes out clean.
4 Cool in pan 10 minutes; invert cake onto wire rack. Cool completely
