Sunday, May 10, 2009

#43 Chocolate-Covered Cherry Cake

Vegetable oil or spray for misting the cake pan
1 box devils' food or chocolate fudge cake mix
1 21 oz can cherry pie filling
2 large eggs
1 tsp almond extract

1 c. sugar
1/2 c. butter
1/3 c. whole milk
1 c. semisweet chocolate chips

Preheat oven to 350. Lightly grease 13 x 9 pan with oil or mist with spray and set aside.

Place cake mix, pie filling, eggs, and extract in a large mixing bowl and mix on low with electric mixer for 1 minute. Scrape down the sides of the bowl, increase speed to medium, and beat 2 minutes more, until batter is thick and well-blended. Pour batter into the pan, smoothing the top with a rubber spatula. Bake in the center of the oven about 30-35 minutes, until the cake begins to pull away from the sides of the pan and springs back when lightly touched with your finger. Remove pan from the oven and place it on a wire rack while you prepare the glaze.

For the glaze, place the sugar, butter, and milk in a small saucepan over medium low heat and cook, stirring constantly, until mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove from heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake so that it covers the entire surface. The glaze will be thin, but will firm up as it cools. Cool cake for at least 20 minutes before cutting into squares and serving. Serve with vanilla ice cream.

This is the cake version of Lisa's cherry chocolate brownies. You wouldn't think it would work without any water or oil, but it does. It's a hit with everyone except my husband, Steve, who likes his chocolate cake with chocolate frosting "without any gunk in it." Recipe is from "The Cake Doctor" by Anne Byrn. Every recipe I've tried from this book is fabulous.

#42 Chicken, Chili, and Cheese Enchiladas

2-3 chicken breasts, cut in bite-sized pieces, to equal about 2 cups
2 1/2-3 cups grated cheese (Monterey Jack or pre-grated Mexican combination)
1/2 c. finely chopped red onion
1 12 oz. pkg 7" flour tortillas (10 tortillas)
2 tbls. butter
2 tbls. flour
2 c. chicken broth
1 1/2 c. sour cream
3 4 oz. cans diced green chilies
1/2 c. sliced green onions
Salt, pepper, garlic powder

Season chicken well with salt, pepper, and garlic powder to taste and cook in a non-stick frying pan until no longer pink. Set aside until cool, then mix in a bowl with 1 1/2 cups of the cheese, 1 can of the chilies, and the red onion. Place 1/3 cup of mixture into each tortillas and roll up tightly. Arrange the filled tortillas, seam side down, in a 13 x 9 baking dish and set aside.

Melt butter in a heavy 2 quart saucepan over low heat. Sprinkle in flour and stir constantly for a full 5 minutes. Add broth, continuing to stir. Increase heat to medium and stir about every 3 minutes, until mixture begins to bubble and thicken. Remove from heat and fold in remaining 2 cans of chilies and the sour cream. Pour sauce over the rolled tortillas in baking dish and bake uncovered in a 350 degree oven for 20-30 minutes, until sauce is bubbly. Sprinkle with remaining cheese and green onions and bake about 15 minutes longer, until cheese melts. Serve with rice and refried beans if desired. Makes 4 to 6 servings.

This is my mom's recipe, cut out of a newspaper years ago, which I adapted (more chilies and cheese!) and served for Molly's graduation luncheon. She often uses the meat from a precooked Costco chicken. The recipe is easily doubled, and the enchiladas taste even better reheated the next day.