ppquilter

Sounds yummy and soooooooooo easy! Thanks

LindaJ

Easy, will have to try it, thanks.

Billi

Not really you could use white cake mix but it probably will not have the proper texture or volume....

Alyce, your lemon bars look great :-) whoever said you can't have too many lemon bars has apparently not seen my booty ....I have no self control oh wait that's a me problem.

jeaninmaine

This turns out pretty good.

Chocolate Cherry Cake 350

1 Duncan Hines Devil's Food cake mix
21 oz. can cherry pie filling
1 tsp. almond extract (may use vanilla)
2 eggs, beaten

Preheat oven to 350 degrees F. Spray a 13x9" pan with nonstick baking spray containing flour and set aside. In large bowl, Mix together by hand. Put into greased 9 x 13 inch pan. Do not mix too much. Batter will be thick. Bake 35 minutes at 350 degrees. Ice while warm.

TacoMama

Sounds like it's really good. I love lemon bars.

Mornigstar

Does anybody know how many cups are in that can of "Comstock" pie filling? Could not get that can but I can make lemon pie filling mix and then measure the same amount but I don't want to use too much. I know -21 oz- can but
I need cup amounts. Hopefully someone will read this soon as I need to make it for a party.

Billi

Well the hard part is that it is 21oz by weight not volume. Looking at a can of comstock berry filling I my have best guess it that 21 oz is about to 2 cups. I guess you could make your filling let it cool then weigh out the 42oz the recipe calls for.

Slow2Sew

This sounds like my kind of recipe -- quick, easy and delicious. Thanks for sharing.

tuckyquilter

OMG.. this sounds terrific. I've done the Angel Food with a normal cake mix for the 3-2-1 Cakes and they are good. Lemon Pie filling is a bit more elusive. Seems like stores around me only carry Apple, Cherry and Blueberry. It's like the whole town has no adventure for eating.. lol

ube quilting

Okay, I tried this recipe today and tasty as it is, I baked mine for a full forty five minutes, in the middle of the oven with accurate temperature. Ha ha!

The batter came up over the 9 x 13" cake pan. I had to add foil around the edges so as not to burn. My test skewer came out clean.

It was so fluffy, just like a souffle, wow!

One minute after taking it out of the oven it deflated and fell in on itself. It went from about 3.5" high to about 1" high. The outside golden brown "crust" is chewy and the center is just like pudding but stays together and can be cut.

Is this the way it should be? It isn't very pretty. I couldn't serve it as a dessert. What did I do wrong?

How long did you hand mix the batter? I did it till the mixture was just incorporated, did not over beat the batter.

What's up with this?

Help, please
peace

EDIT: So should the amount of lemon be by weight or volume? I think that is the problem. I used two 22oz. by volume and took away the two oz. overage.

So which is it, please? I think I just waisted some good lemon filling.