Dessert doesn’t get any easier than this, or delicious! Whoever came up with the idea to mix butter, cake mix, and pie filling and bake it was a genius (they must have been a Baptist). Any-who, today is the day that I introduce yet another character in our esteemed cooking team. The Health Inspector. He enjoys making helpful observations as much as eating the dishes he supervises. For someone who cares about cleanliness, I am his worst nightmare. There, I said it. I am a messy cook (Queenbee says amen and hallelujah).Today’s desserts were given the cleanliness stamp of approval, so we’re safe for now.

Red Velvet Divine: 1 red velvet cake mix, 1 stick salted butter (sliced), 1/2 cup chocolate chips, 1 21 can Comstock cherry pie filling. Pour pie filling into a large cake pan, sprinkle cake mix evenly over the top. Lay slices of butter and chocolate chips evenly over the cake mix. Bake at 350 degrees for 45 minutes.

Look at that, simple beauty, amazing flavor. Vanilla ice cream is the perfect companion.

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And just because I want to share the love and calories, here is the sinfully good chocolate version.

Dark Chocolate Cherry Confection: 1 dark chocolate fudge cake mix, 1 stick of salted butter (sliced), 1/2 cup chocolate chips, 1 21 oz. can Comstock cherry pie filling. Pour pie filling into a large cake pan, sprinkle cake mix evenly over the top. Lay slices of butter and chocolate chips evenly over the cake mix. Bake at 350 degrees for 45 minutes.

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