- 1 box triple chocolate cake mix
- 1 can cherry pie filling
- 5 bars Equal Exchange Organic Ecuador Dark Chocolate
- 1 1/2 cup heavy whipping cream
Prepare cake as directed using a bundt cake pan. Cool thoroughly after removing from oven.
Slice cake laterally approximately 1" from the bottom, creating a top and bottom half. Carefully lift the top off the bottom and set aside.
Break the chocolate into pieces and place into metal bowl. Pour whipping cream into heavy saucepan and heat over medium heat, bringing to a boil. Pour heated cream over chocolate and cover with plastic wrap. Let sit for 5 minutes.
While chocolate is melting, place 1/2 of the cherry pie filling on a cutting board. Using a chopper, chop into fine pieces. Yes, it will be a gooey mess. Place in a bowl.
Remove the plastic from the chocolate mixture and, using a clean spoon, slowly mix the cream and chocolate until dark, rich, and smooth. Combine 1 c chocolate mixture and chopped cherries and spread a thick layer on the cut bottom portion of the cake. Lift the top back onto the bottom and clean off any excess from the sides. Pour the remaining chocolate over the cake until thoroughly covered.
Allow chocolate to cool and set, then slice and eat.
From Michael Foster of First Presbyterian Church in Wasilla, Alaska