Marvelous Recipes

My best friend shared this recipe with me over 30 years ago and it is still one of my favorites!

1 (20 oz) can crushed pineapple (use juice)
1 (21 oz) can cherry pie filling
1 yellow cake mix (prepared according to package directions)
1 cup chopped pecans
2 sticks butter or margarine

1. Spread the crushed pineapple in the bottom of an ungreased 13x9x2-inch baking dish. Spoon the cherry pie filling over the pineapple layer.

2. Pour the yellow cake batter evenly over the cherry pie filling layer. Sprinkle the chopped pecans over the cake batter. Slice 2 sticks of butter or margarine over the entire area.

3. Bake at 350 degrees F for 1 hour or until brown on top. Cut into squares to serve. Makes 24 squares.

Emily

A chocolate lover’s dream come true; rich, moist chocolate cake drizzled with chocolate glaze. Yummy!

1-2/3 cups all-purpose flour
1-1/2 cups granulated sugar
1/2 cup baking cocoa
1-1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 large eggs
1/2 cup vegetable shortening
1-1/2 cups buttermilk*
1-1/4 teaspoons vanilla extract
Chocolate Glaze (recipe below)

1. Generously grease and flour a 12 cup Bundt pan. Set aside. In a large mixer bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt; blend well.

2. Add the eggs, shortening, buttermilk and vanilla extract. Beat on low speed of electric mixer for 1 minute, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour into prepared Bundt pan.

3. Bake at 350 degrees F for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to wire rack and cool completely. Drizzle with Chocolate Glaze. Makes 12 to 16 servings.

Chocolate Glaze:

In a small saucepan over high-heat, bring 1/4 cup granulated sugar and 1/4 cup water to a full rolling boil, stirring until sugar is dissolved; remove from heat. Immediately add 1 cup semi-sweet chocolate chips. Stir until chips are melted and mixture is smooth. Cool until slightly thickened.

* If buttermilk is unavailable use 1-1/2 tablespoons vinegar plus enough milk to equal 1-1/2 cups.

Emily