The Sweet and Savory Sisters: Dark Chocolate Cherry Cake

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By The Sweet and Savory Sisters

You know, it is weird how sometimes you just feel skinny. Well, after eating a piece of this cake you won’t feel skinny, but you might feel like a busted can of biscuits.  It’s okay; you can always diet tomorrow!

Can the sister’s just get an Amen?! “Amen, brother Ben!” This recipe will have you on your knees praying to the grocery gods for another slice of heaven. You know who you are, we won’t bust you out in front of everyone!  But when life hands you some lemons, 9 times out of 10 you don’t make lemonade, you reach for chocolate. If you are planning for all your girlfriends to come over to have a gripe session, you definitely need to have this cake on hand.

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Dark Chocolate Cherry Cake
Ingredients
Unsweetened cocoa
1 package chocolate fudge cake mix
½ cup sugar
1 (3.8 ounce) package French vanilla instant pudding mix
4 large eggs
¾ cup vegetable oil
½ cup water
1 (8 ounce) container sour cream
1 tablespoon vanilla extract
3 (3-ounce) dark chocolate bars
½ cup coarsely chopped dried cherries
1 tablespoon butter
1/3 cup heavy whipping cream

Directions
Get your Bundt pan out and go on and grease it up good. Dust with cocoa powder, not flour.  The flour will not look so pretty when you turn your cake out. Don’t frown upon the Sisters for using a cake mix.  It makes life easy and to be honest, once we get done adding all of these other ingredients, you or your friends and family will never know the difference.

 
Anyway, combine your cake mix, sugar and pudding mix in a large mixing bowl. The pudding mix makes the cake extra moist. Next, in a separate bowl, beat your eggs and the next four ingredients at medium speed with an electric mixer until blended.

You’re going to gradually add the oil mixture to the dry ingredients.  Beat for about 2 minutes or so. Coarsely chop one chocolate bar. Don’t be eating the candy bar because you are going to need it all for the cake recipe. Fold your cherries and chopped chocolate bar into the batter. Then you’re going to pour the batter into the prepared pan. Bake at 350 degrees for 1 hour or until a wooden toothpick inserted in center comes out clean.

When the cake comes out of the oven you will be tempted to pinch some off to taste.  Don’t you will mess up the cake. Cool the cake in the pan on a wire rack for 15 minutes. Remove the cake from the pan and cool completely on the wire rack. Coarsely chop 1 more chocolate bar. As if we didn’t have enough chocolate already. Place the chopped chocolate and butter in a small bowl, set aside.

In a small sauce pan over medium high heat bring your whipping cream just to a simmer. Remove from heat, and immediately pour over chocolate and butter.

Oh my, this is going to be sinful. Whisk gently until smooth. Cool this yummy chocolate for about 3 minutes or until slightly thickened. Now let’s drizzle the glaze all over the cake. Coarsely chop 1 more chocolate bar and sprinkle that bad boy on top of the cake. 

Get you a big ol’ glass of milk and a slice of heaven and enjoy!



We are as excited as a mosquito at a nudist colony to introduce ourselves to you and give you a nibble of what the Sisters are all about! We are Amy Dupuy Martin and Suzette Dupuy Wagner, also known as The Sweet and Savory Sisters. We grew up with the best of two worlds: a beautiful Southern mother and a handsome Cajun daddy! Wow what a great combination. Step inside the wonderful and wacky world of the sisters.  To find out more about us check us out on Facebook and our blog.

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Reader Comments:

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I will be making that cake tomorrow for Valentines Day. It looks and sound YUMMY!!!!

By Debby Boyle on February 13, 2013

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Paula Deen
Paula Deen
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Susan Greene a.k.a BUBBLES
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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 10:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 8:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 4:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 11:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 11:03 pm