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Tuesday, September 08, 2015

Chocolate Cherry Cake


I have too many cookbooks. When I first buy one, I study all the recipes, try a few, find a couple favorites, and then move on to another cookbook. I recently rediscovered an interesting cookbook, The RV & Camping Gourmet, from U-Haul. I bought the book because we used to go camping when our daughters were young.

We haven't gone camping in a long, long time. However, recently Daughter #1 bought her boyfriend a set of camping recipe cards. It was then I remembered my own camping cookbook. I took it off the shelf and started browsing through it. Many of the one-pot meals would have been handy when we had no electricity for eight days after Hurricane Sandy hit. At that time, since we had no refrigeration, I cooked up many meals using canned meat. The RV & Camping Gourmet has several one-pot recipes which used canned meat.

But there are desserts, too. :-)

Daughter #1 tried one the other day. It's not too sweet, but quite a pleasant end to a meal. It uses no eggs or milk. It's quick, simple, and good.

CHOCOLATE CHERRY CAKE

1  21-ounce can cherry pie filling
2 1/4  cups all-purpose flour
1 1/2  cups sugar
3/4  cup unsweetened cocoa powder
1 1/2  teaspoons baking soda
3/4  teaspoon salt
1 1/2  cups water
1/2  cup cooking oil
1/4  cup vinegar
1 1/2  teaspoons vanilla

Spread the cherry pie filling evenly over the bottom of a greased 13x9x2-inch baking pan. In a large bowl stir together flour, sugar, cocoa, soda, and salt. In another bowl combine water, oil, vinegar, and vanilla. Add liquid ingredients to flour mixture all at once; stir just to moisten. Pour batter evenly over cherry pie filling. Bake in 350 degree oven for 30 to 35 minutes or till cake tests done. Cool 10 minutes in pan; invert and cool

Makes 12 to 16 servings.

It's rather nice with whipped cream, too.

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