::Cherry Chocolate Cake::

Whoa...that's right, I'm FINALLY posting something. I know, it's been forever...but, I'm sorry. I make no excuses. Any available time I had away from working & school was devoted to McKayla. It's how it goes. So, to start off...here's a super yummy recipe that way easy. I rarely make this cake (it's rich), but wanted to post it. Luckily, my mom is attending a party soon and is bringing a dessert...thanks to her.

She's planning to add fluffs of whipped cream and cherries to the top before the party. So, for now, it's looking a little plain...other than the precious flecks of red surrounding the outside.

Ingredients:

1 large can cherry pie filling (this makes the cake moist and cherry taste is pretty mild)

1 Devil's Food cake mix (using milk chocolate is fine)

2 eggs

1/2 cup milk chocolate chips

2 1/2 tablespoons butter

3 tablespoons milk

1/2 cup sugar

flour & shortening

Directions:

Preheat oven to 350 degrees Fahrenheit

Grease a spring-form pan with shortening & flour (non-stick spray just doesn't work as well). In a medium-sized bowl, mix the cherry pie filling, eggs, & dry cake mix together for 2 minutes. The cherry acts as the moisture in the cake, there's no need to add water, oil, or anything else. Pour the batter into the greased pan. Bake the cake for approx. 40 minutes. The standard toothpick trick works for doneness.

While you are waiting for the cake to bake, put the sugar, milk, & butter in a saucepan & bring it to a slight boil (only allow to bubble a little around the edges, any more and there will be disaster). Let it boil there for about a minute, just long enough for the sugar to fully dissolve. Take the saucepan off the heat & stir in chocolate chips until melted. Pour the frosting over the cake while it is still warm.

Alternatives:

- You can serve the cake immediately, however, the longer it sits the more moist it will get.

- If you like the extra chocolate, you can pour on the frosting, allow to set while making a second batch. Pour over the first layer.

- The cake can also be made in a 13x9 pan for 25 minutes at the same heat. You'll want to double the frosting recipe to get complete coverage.

- You can also use a floured bundt pan, baking 35-40 minutes at the same heat. Drizzle with chocolate frosting after removing cake from pan.

::Lemon Cookies::

I came across this recipe on the Betty Croker website. I needed something quick and easy that wouldn't heat up my kitchen too much for a pot luck BBQ. These were perfect. Completely refreshing and not heavy at all. Even the kids went crazy for them. They were the first desert to disappear from the table!

::Ingredients::

1 box Betty Crocker SuperMoist lemon cake mix

1/3 cup shortening (I used Crisco Vegetable)

1/3 cup butter or margarine, softened

1 egg

1 container lemon frosting*

::Directions::

1. Heat oven to 375 degrees Fahrenheit. In large bowl, beat cake mix, shortening, butter and egg on medium speed about 2 minutes or until blended.

2. Place on ungreased cookie sheets, dropped by rounded tablespoons, 2 inches apart. (You know I used a 1 Tbsp. cookie scoop.)

3. Bake 9-12 minutes or until lightly brown around edges. Cool 1 minute, remove from cookie sheet; cool completely. Frost with frosting. Store covered.

According to the website, you can also roll the dough out by separating the dough into 4 equal parts, roll each part 1/8 inch thick on lightly floured surface with cloth-covered rolling pin. Cut into desired shapes. Place on ungreased cookie sheet. Bake 6-8 minutes or until light brown around edges.

*I couldn't find Betty Crocker lemon frosting. So, I used a Pilsbury lemon frosting in a can. Here's the tip...I don't ever use the frosting straight from the container. I empty all of contents into a bowl and whip it with a hand mixer (or Kitchenaid for more than 2 cans) and beat it until I like the look. I do this especially before piping onto cupcakes for that "homemade" look.