Chocolate Cherry Fudge Bars

We had the missionaries over for tea last night and as you know I do like to spoil them a bit. We feasted on a lovely glazed turkey breast crown that was so tender and delicious. I used this recipe that I found here, and I think this is the one I will use from now on when I cook a turkey crown. It was fabulous! But then again, Phil Vickery is a wonderful chef and I trust his recipes implicitly. I always enjoyed watching him on Ready Steady Cook.



Of course with that I did the usual vegetables . . . mashed tatties and neeps, peas and carrots, cauliflower and broccoli and then bread stuffing. I wanted to make sure the lads got at least four of their five a day!! They really enjoyed and went back for seconds! I love it when that happens.



For dessert I made them my Chocolate Cherry Fudge Bars. Todd wasn't too happy coz he hates chocolate. But don't feel too sorry for him. You know I always make him something else to make up for it and I did. (I'll save that for another day!) The lads loved my bars. They are easy peasy lemon squeasy and always go down a real treat. I can't remember where I got the recipe, for I have had it a very long time. I have adapted it a bit through the years.



The original called for chocolate chips and I use chopped semi sweet chocolate, a good quality one. I also can't get the cake mix originally called for in the recipe over here either, but find that the Betty Crocker Regular Devil's Food Cake mix, which I can get, works just fine!



I know . . . bad me using a cake mix and tinned fruit filling, but . . . with all that I had to do, you can't really blame me for taking a short cut on this one can you? Everyone needs a few short cuts up their sleeve I think, and this one is a really tasty one! (They don't photograph that well though, I have to say.)

Moist chocolate cake squares stogged with sweet chunks of cherries and topped with a rich fudgy icing. What's not to like??



*Chocolate Cherry Fudge Bars*
Serves 12
Printable Recipe

Easy peasy, lemon Squeezy.

1 (18.25 oz) chocolate devil's food cake mix (two layer cake mix)
1 (395g) tin of cherry fruit pie filling (21 ounce tin)
1 tsp almond extract
2 large free range eggs, beaten

To frost:
7 ounces sugar (1 cup)
150ml of milk (1/3 cup)
5 TBS butter
6 ounces semi sweet chocolate, chopped (1 cup)

Preheat the oven to 180*C/350*F/ gas mark 4. Butter and flour a 15 by 10 inch baking tin. Set aside.

Combine the cake mix, pie filling, almond extract and beaten eggs together in a large bowl. Mix together until well blended. Spread into the prepared pan. Bake for 20 to 30 minutes, until a toothpick inserted in the centre comes out clean, and the top springs back when lightly touched.

Combine the sugar, butter and milk in a saucepan. Bring to the boil and then boil for 1 minute, stirring constantly. Remove from the heat and stir in the chocolate bits, until smooth and the chocolate is melted. Pour and spread over the warm cake. Allow to cool completely before cutting into squares to serve.