Cherry Locket
Adapted From: Aunt Karen
Ingredients
1 package Chocolate Cake Mix (2 Layer pkg, pudding in the mix)
1/2 cup Cherry Juice
1 jar Maraschino Cherries (8 oz - chopped)
1/2 tsp Almond Extract
1 can Cherry Pie Filling
Directions
Pre-heat oven to 350°.
Grease and flour 2 ñ 9î cake pans or 2 heart shaped cake pans.
Prepare cake mix as directed, substituting cherry juice for 1/2 cup of the water.
Stir in cherries and almond flavoring.
Pour batter into prepared pans (round or heart shaped).
Bake at 350° for 25-30 minutes.
Cool 10 minutes in pans and release.
Cool 1 hour.
Place one layer of the cake on a foil lined cookie sheet.
Top with a thin layer of cherry pie filling.
Top with the second layer of the cake.
Ice cake with meringue.
With a toothpick - outline a heart, 2î from the edge of the cake.
Fill in the heart with the remaining cherry pie filling.
Bake at 500° for 2-3 minutes or until golden brown.
Katie Dishes - ???
I either haven't made this yet, or haven't made it recently enough to put together an accurate review. Rest assured, the recipe still came from a trusted source. Try it and let me know what you think!
