CHOCOLATE CHERRY and NUTS RUM CAKE
- 1 can (21 ounces) Cherry Pie Filling
- 1/2 C dark brown sugar
- 1/2 C melted butter
- 1 package Dark Chocolate cake mix (regular size)
- 4 eggs
- 1 package (13.4 oz.) Vanilla Instant Pudding & Pie filling
- 1/2 C dark rum
- 1/2 C canola oil
- 1/2 C water
- 3/4 C coarsely chopped walnuts
- 1/2 C miniature semi-sweet chocolate chips
- 1/2 C sliced almonds
- sprinkle of powder sugar
Preheat oven to 325 degrees. Spray Pam for baking on 13 x 9 inch baking pan. Drain the Cherry Pie filling in a colander the best you can. Pour Cherry Pie filling into the bottom of the baking pan and spread around evenly. Add the melted butter over top. Sprinkle with the brown sugar, chopped walnuts, and chocolate chips, set aside.
Place the cake mix in a mixing bowl, slowly add the rum, canola oil, and water as the mixer is on low. Add one egg at a time (crack the eggs in a separate bowl). Mix on medium speed for 2 minutes. Pour mixture over the cherry filling. Place in preheated oven for 50 to 60 minutes. At 50 minutes, stick a toothpick into the center of the cake, if it comes out clean, it’s ready. Cool upright for 15 minutes on a cooling rack. Carefully invert the cake on to it’s appropriate size serving plate. Spread sliced almonds around the top. When completely cool, or right before serving, sprinkle with powder sugar.