Let us put by some hour of every day for holy things...

Think on th' eternal home,
The Saviour left for you;
Think on the Lord most holy, come
To dwell with hearts untrue:
So shall ye tread untired His pastoral ways,
And in the darkness sing your carol of high praise.

--from Keble's The Christian Year, Thoughts in Verse



Tuesday, January 8, 2013

Quick & Easy Black Forest Sheetcake

I've been busy with paperwork for the past couple of days, so haven't had much time to spare for updating the blog. I did, however, take time one evening to whip out a fast chocolate-y dessert when my husband and I were in a junk-food mood, and it occurs to me you might like to have this recipe. It's a recipe I fiddled about and came up with myself some years ago, and it was a frequent dessert when the kids were all still home. If you keep the three main staples in your cupboard, you'll always be ready to whip out a treat should you have unexpected company or are just running late with meal preparation. It's a rich, moist cake that doesn't need frosting.


  Easy Black Forest Sheetcake

1 box chocolate or devil's food cake mix
1 can cherry pie filling
1 egg
1/4 cup water
1 cup (or more!) chocolate chips

Preheat oven to 350 degrees.

In a mixing bowl, blend water and egg. Add cherry pie filling and stir until blended. Add cake mix and blend, doing your best to get all the cake mix moistened and reasonably lump-free, then fold in the chocolate chips. The batter will be thick. Scrape into a 13" x 9" pan which you have prepared with baking spray or by greasing and flouring. Bake about 35 minutes. Serve warm (my favorite!) or cool, topped with a dusting of powdered sugar or some whipped cream.
Note: Use of an electric mixer for this recipe is not recommended.

    

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