1 hr 10 min
1 package 2-layer-sized chocolate cake mix
1 cup all-purpose flour
1/2 cup sugar
2 packets unsweetened lemonade-flavored drink mix
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup cooking oil
1 21-ounce can MUSSELMAN’S® Cherry Pie Filling
1 8-ounce carton dairy sour cream
2 teaspoons almond extract
1 4-ounce bar sweet baking chocolate, chopped
1 cup whipping cream
9 ounces bittersweet chocolate, chopped
2 Tablespoons dark rum
Preheat oven to 350°F. Grease and flour a 10-inch fluted tube pan; set aside.
Take a large bowl and stir together cake mix, flour, sugar, drink mix, baking powder and soda. Add oil, eggs, cherry pie filling, sour cream and almond extract. Beat with an electric mixer on low to medium speed for 2 minutes (batter will be stiff). Fold in chopped sweet chocolate.
Spoon mixture into prepared 10-inch fluted tube pan (greased and floured).
Place in oven and bake for 60 to 70 minutes or until wooden toothpick inserted in center comes out clean.
Remove cake from oven and place on wire rack to cool for 20 minutes leaving cake in pan. Carefully loosen sides and remove cake from pan. Cool completely.
Place cake onto serving plate.
Spread ganache over cake. (See directions for ganache below.)
Let cake stand for one hour in order to set before serving.
In a medium bowl add bittersweet chocolate.
Heat cream in a small saucepan until it begins to boil.
Pour hot cream over the bittersweet chocolate in medium bowl and let stand for 5 minutes. Then stir together until the chocolate is melted and mixture is smooth. Add rum and continue to stir until mixed.
Set the bowl of melted chocolate and rum mixture in a pan of ice water and let stand for about 20 minutes, stirring until mixture thickens.
Ganache is now ready to be spread over cake.