Chocolate Cherry Cake

Chocolate Cherry Cake

Chocolate Cherry Cake

  • Servings: 8
  • Difficulty: Easy
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Was going through my dry goods cupboard making a grocery list and came across a tin of Cherry Pie Filling that I forgot I had and figured no time but the present to make something with it.

Now since I am not that proficient at making pie crusts I decided I would use it in a cake and what better combination  than Chocolate and Cherries?

I present to you my Chocolate and Cherries Cake.

Here’s how we do this one.

Shopping list:

  • 1 cup All Purpose flour – sifted
  • 1 cup Granulated Sugar
  • 1/3 cup Cocoa Powder
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 2 large Eggs
  • 1/2 cup Canola Oil
  • 1 teaspoon Pure Vanilla Extract
  • 1 18 ounce can Cherry Pie filling
  • 9×13 Cake pan

Putting it all together:

  1. Preheat the oven to 350°
  2. In a large non reactive bowl mix together all the dry ingredients and set aside.
  3. In another large non reactive bowl mix together the remaining ingredients except the cherry pie filling.
  4. Pour the wet ingredients into the dry and, using a rubber spatula, mix the ingredients together until smooth. Add the cherry pie filling and mix until a batter forms.
  5. Spray the cake pan with a vegetable oil spray and dust with flour.
  6. Pour the batter into the cake pan and smooth.
  7. Place in the oven and bake for 30 – 35 minutes or until a toothpick inserted comes out clean.
  8. Remove from the pan and cool on a wire rack.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time…..

                           Bon Appetit


Buttermilk cheddar loaf

  • Servings: 12-14
  • Difficulty: easy
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This may very well be my first and only foray into the world of making bread. You see I don’t bake a lot—– truth be told I do very little baking simply because it is not something that is in my “wheelhouse” (otherwise known as my comfort zone) but since I was making some biscuits for a family gathering I thought I would try my hand at it and see where we got to and since it was a present for my mother I will have to wait to receive the verdict.

The great thing about this recipe is that it is one of those “simple but tasty recipes for the grilling season and beyond” and is so versatile it can be used for breakfast, lunch or dinner or even a late night snack when you are feeling a wee bit peckish. One of the other great things about this recipe is that you can twist it and turn it and add all kinds of things to make it yours.

Try adding things like Jalapenos, bacon, dill or BACON AND JALAPENOS. The combinations are near limitless.

Here’s the one that I put together……….


  • 2 1/2 cups of All Purpose (ap) flour
  • 1/4 sugar
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons dried parsley
  • 1 Egg
  • 1 cup Buttermilk
  • 1/4 melted butter
  • 1 to 1 1/2 cups shredded old or sharp cheddar

Putting it all together:

  • Pre heat the oven to 350 degrees
  • In a medium size bowl mix the first seven ingredients together
  • In a large measuring cup add the milk,egg and melted butter and whisk until well incorporated
  • Mix the cheese into the dry ingredients
  • Add the buttermilk mixture and mix with a spatula until just wet. If it looks a little to thick you can add some water
  • Spoon into a pre greased (use cooking spray as it’s easier) 4 x 8 loaf pan
  • Bang the pan on the counter a couple of times in an effort to get the mixture to settle and avoid air bubbles
  • Pop the pan into the oven and bake for 55 minutes or until a toothpick inserted into the middle comes out clean.
  • Let cool for about ten minutes, slice and enjoy.

So there you have the easy peasy Buttermilk Cheddar loaf and another “simple but tasty recipe for the grilling season and beyond”

Thanks for dropping by and until next time………..

                                  Bon Apettite