chocolate cherry cake

I'm sure you don't remember me, it's been over a year. I started the blog on a whim initially and then I got busy with life. Recently, I had a friend ask me why I stopped posting delicious recipes and another old friend ask for the link to my blog. People do care! Just kidding, I know they do. Recently I had felt like cooking was more of a chore instead of a passion like it used to be. I'm trying to get back to that. I also have a lot more free time on my hands again, I am out of work for a while due to a knee injury. So, that only means one thing, I should blog right?!

 

I'll share one big thing that has happened in the last year, my husband, Ryan, was promoted from specialist to sergeant. I could not be more proud of him. He worked his ass off during a month of training in California at NTC (National Training Center) and it paid off when he got back to Fort Drum. He only got one weeks notice to study up for the board and get his class a's ready. He studied his little heart out and ended up passing with flying colors and was told he did the best out of everyone who went to the promotion board that day. These two pictures are from the pinning ceremony when I got to rip off his specialist rank and "pin" his sergeant rank. I could not be more proud of him :)

 

I want to share a recipe for a rich and delicious dessert today. Chocolate Cherry cake. It's yummy and perfect for that chocolate craving that comes around just about every month if you catch my drift. It wont stay around long once you've had a piece. So, let's get to it!

Ingredients
1 cup sugar
1 cup all purpose flour
1/3 cup cocoa
3/4 tsp baking soda
3/4 tsp baking powder
dash of salt
1/2 cup milk
2 eggs
1/4 cup vegetable oil
1 tsp vanilla
1/2 cup boiling water
1 container (8 oz.) cool whip, thawed
1 can (21 oz.) cherry pie filling, chilled

Directions

• Preheat oven to 350 degrees. Line two round pans with wax paper. (I use 9" pans and they work out perfectly)
• Combine sugar, flour, cocoa, baking soda, baking powder and salt in large mixing bowl. Add eggs, milk, oil and vanilla. Beat with an electric mixer, about 2-3 minutes. Mix in boiling water. Don't freak out when the batter seems thin, it's supposed to be that way. Pour into the two pans evenly.
• Bake 19 minutes or until a toothpick comes out clean. Leave in pans for about ten minutes then carefully remove and let cool completely on a wired rack.
• When the cakes are completely cooled, it's time to put it together. Put the first cake on the bottom of a serving plate. Next, add half of the cool whip, followed by half of the cherries. Top with the second cake, remaining cool whip & cherries. Chill in the fridge at least one hour.

This is the result of craving some serious sweetness. I am normally a cook of easy things. I like convenient but delicious foods. With that being said, I was nervous about making homemade cake. Totally not hard, but doing anything for the first time makes me nervous. But let me tell you... best decision ever. This is an easy recipe and SO delicious! Hope you all enjoy it as much as I did!