Friday, February 20, 2009

Happy Cherry Pie Day!

Today is Cherry Pie Day, and in honor of it, I'm going to share my latest new favorite dessert. It's not exactly cherry pie, but it uses cherry pie filling and holy crap its GOOD! It's light, not too sweet, but still so decadent. It rocks. So let's get started already!

Black Forest Cake

This cake is so easy to make. I know you see the cake mix back there. How much easier can it get? So your first step is going to be mixing and baking that devil's food cake.

Mmm... I love devil's food cake, don't you? Ok so now you poke holes in it with a fork. Go ahead, take out some anger. Just don't demolish it, kay?

Now I want you to pour the pie filling over the cake while it's still warm. Now, the recipe only calls for one can, but i love cherries, and i think i could have loved this more.

So once you're done with that, mix up your pudding, and fold the whip cream into it. Then spread it over the cake, just be careful to not mix it up with the cherries.

Top it off with some chocolate sprinkles and maraschino cherries (if you don't forget to buy them), and you're done!

  1. 1 devil's food cake mix
  2. 21 oz. cans cherry pie filling
  3. 1 Tbsp. almond flavoring
  4. 1 pkg. french vanilla instant pudding
  5. 2 Tbsp. chocolate dessert sprinkles
  6. 8 oz. whipped topping
  7. Maraschino cherries

Bake cake according to directions on box.

Mix pie filling and almond flavoring.

While cake is still warm, poke top with fork and spread cherry pie filling over cake.

While cake cools, prepare pudding, adding extra vanilla flavoring.

Fold in whipped topping; spread pudding mixture over cake, carefully covering cherry pie filling.

Decorate with sprinkles and cherries.

Cover and refrigerate.

Saturday, February 14, 2009

First Post EVARRR

Hey, hello, hi, hola, and HOWDY! Welcome to my blog! I plan to make this a dessert blog, but I could see myself adding main course foods as well.

So here's what you should know about me: I'm young, single, passionate, clever, witty, sarcastic, and best of all, SOUTHERN! I was born and raised in the heart of the south, my sweet home Alabama. I grew up with a mom and grandma (maw maw) always cooking or baking up something.

The recipes you will see here come from my family and family friends, all passed down to me just a few months ago. They all include REAL ingredients, like whole milk and butter. So dieters beware: this stuff is good, and if you have to guts to make this, you WILL go off your diet for one sin-filled night (or afternoon, or evening, or morning even) of pleasure.