Chocolate Cherry Truffle Cake

This is a popular cake that is going around the Internet recently.  It looks like it’s worth a try if you want to make a spectacular dessert.

FILLING:
1 cup semIsweet chocolate chips
2/3 cups sweetened condensed milk
1/4 teaspoon almond extract

CAKE:
1 box chocolate fudge cake mix with pudding
1 cup water
1/2 cups vegetable oil
1/2 teaspoon almond extract
4 eggs
1 box chocolate instant pudding mix
3/4 cups maraschino cherries (chopped)

GLAZE:
Remaining sweetened condensed milk
3/4 cups semisweet chocolate chips
2 tablespoons corn syrup
1 teaspoon milk

Heat oven to 350.
Grease  a bundt cake pan with shortening and flour.

TO MAKE THE FILLING:
In medium bowl, mix chocolate chips, condensed milk and almond extract. Microwave on High, about 25 to 35 seconds, stirring often.  Set aside.

TO MAKE THE CAKE:
In large bowl with electric mixer, mix the cake, water, oil, almond extract, eggs, and pudding mix on low speed about one minute. Scrape the bottom of bowl several times.  Fold in the cherries with a rubber spatula.

Spoon batter into pan. Place the filling carefully on top of the batter, making sure that the filling does not touch the sides of the pan.

Bake 45-50 minutes.  Check for doneness by inserting a toothpick on the inside edge of pan. It will come out clean. Cool 15 minutes.

Invert onto serving platter and let cool 1 hour.

In a small saucepan, heat the glaze ingredients, except the 1 teaspoon milk, over low heat until mixture is smooth. If necessary, spoon in the 1 teaspoon milk. Pour the glaze over the cake, allowing it to run down the sides. 
Garnish with the leftover maraschino cherries, if desired.

Keep refrigerated.

ENJOY!!



 

 

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