Tried and True: Jim Rowland's cherry chocolate cake
"There's nothing very original about the basic recipe, but the combination of the cake with the frozen custard, chocolate sauce, red raspberries and Porto Kopke ruby port was perfect," says Jim Rowland, who lives in Champaign and Peoria.
"I obtained the port from Corkscrew Emporium in Urbana. I asked the salesman for a suggestion to go with the cherry chocolate cake and told him I wanted to try a ruby port.
"He confidently showed me this one and told me there was no other choice. His recommendation was right on."
CHERRY CHOCOLATE CAKE WITH RUBY PORT
1 box of devil's food chocolate cake mix (I used Pillsbury)
1 can of cherry pie filling
Jim Rowland
2 large eggs
1 teaspoon almond extract
red raspberries
Jarling's vanilla custard
Kahlua chocolate sauce
Porto Kopke ruby port
Grease a Bundt cake pan and preheat oven to 350 degrees. Beat the eggs thoroughly, then combine with the cake mix, pie filling and almond extract. Blend gently by hand. Cake batter will be thick. Pour batter into Bundt pan and bake on center rack for about 30 minutes or until a wooden toothpick inserted into the center comes out clean. Cool on a wire rack.
When cooled, loosen edges gently with a knife and turn out onto cake plate. The cake can be topped with a chocolate glaze, but I prefer not to.
Serve topped with Jarling's vanilla frozen custard and drizzled Kahlua chocolate sauce. Garnish with red raspberries and a couple of mint leaves. Serve with a glass of the port and let the flavors blend in your mouth.
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