1- package of your favorite chocolate cake mix…or home made recipe.
21-oz. can cherry pie filling
2 tsp. rum
1 tsp. pure bourbon vanilla extract
2 eggs, lightly beaten

Glaze topping:

1/2 C. sugar
3 Tblsp. butter
3 Tblsp. light cream
3-oz. semi-sweet chocolate chips
1/2 tsp. pure bourbon vanilla extract

Preheat oven to 350º F. Spray a 10 or 12 inch tube pan with cooking spray and lightly flour.

Combine cake mix, pie filling, vanilla, rum, and eggs. Stir until well mixed. Pour into prepared pan and bake 30 – 40 minutes. Remove to rack and cool 15 minutes before turning cake out of baking pan. Immediately pour glaze topping over cake. (See Below)

Glaze Topping: Combine sugar, butter and milk in microwave-safe bowl. Bring to boil, stir. Microwave on medium for 2 minutes. Add chocolate chips, stir until thoroughly blended and glaze is smooth. Chips must be completely melted. If necessary, return to microwave for 10 second intervals. Add vanilla.

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