Conundrum: We were gifted a lovely pint of Ben & Jerry’s Cherry Garcia, but neither myself nor the partner really cares for fruit in our ice cream 😦
Solution: Adapt someone else’s brilliant melted ice cream bundt cake with a sheet pan, devil’s food mix, and the makings of an upside down cake – with cherry pie filling and more chocolate!
Profit! 🍒🍒🍒
- 1 – 21 oz. can cherry pie filling
- 1 cup dark chocolate chips
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 pint Ben & Jerry’s Cherry Garcia ice cream, melted
- 3 large eggs, beaten
- 1/2 cup hot brewed coffee
- 1 box devil’s food or other dark chocolate cake mix
- Preheat oven to 375 degrees Fahrenheit, and generously grease a 13 x 9″ baking pan
- Whisk together the pie filling, vanilla, and almond extract. Spread evenly over bottom of pan.
- Sprinkle chocolate chips evenly over the cherry mixture, and set pan aside.
- In a large bowl, whisk the melted ice cream, cake mix, coffee, and eggs until well blended.
- Pour cake batter over the cherries and chocolate, and spread evenly in the pan.
- Bake for about 30 minutes, or until a toothpick comes out clean.
- Cool for 10 minutes before inverting onto a serving platter.
- Serve warm or chilled with whipped cream, ice cream, some legit frosting, or even a hot fudge drizzle!
Postscript: Here are some images of the process, since I am damn proud of this creation. AFTER the actual recipe, since nobody wants to scroll through that (cough cough every other recipe blog ever 😒)
Norm's kitchen 