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Chocolate Cherry Jubilee Cake (VRP 034)

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Chocolate Cherry Jubilee Cake

Chocolate Cherry Jubilee Cake Recipe Card Details

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Chocolate Cherry Jubilee Cake Recipe Card Front

Chocolate Cherry Jubilee Cake

Front of the recipe card for Chocolate Cherry Jubilee Cake.

Chocolate Cherry Jubilee Cake Recipe Card Back

Chocolate Cherry Jubilee Cake

Back of the recipe card for Chocolate Cherry Jubilee Cake.

Vintage Recipe Box 034

This collection doesn’t have a box (it was big, bulky, and not worth keeping).

The collection is about 2500 handwritten and clipped recipes from the estate of Dr. John J. POLLOCK (1933 – 2014) and Phyllis KOBYLINSKI Pollock from West Grove, Pennsylvania/New York.

The couple was married approximately in 1959. Based on when they were born and married, I am going to assume that the collection is from the 1960s to the present and I will return and update this information if I find any clues to help me age the collection.

John’s family was Russian/Lithuanian on his father’s side and Russian/Polish on his mother’s side. Phyllis’ family was Czechoslovakia and Polish.

Click here to learn more about the history of the original owner and to view all the recipes in the collection of Vintage Recipe Box 034.

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Chocolate Cherry Jubilee Cake Recipe

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Chocolate Cherry Jubilee Cake

Chocolate Cherry Jubilee Cake

Cook Time: 45 minutes
Additional Time: 25 minutes
Total Time: 1 hour 10 minutes

Ingredients

Cake Batter

  • 1 package Pillsbury devil's food cake mix or dark chocolate cake mix
  • 1 teaspoon almond extract
  • 21 ounce can cherry pie filling
  • 3 eggs

Glaze

  • 1/2 cup semi-sweet chocolate chips
  • 1 tablespoon butter
  • 2 tablespoons milk
  • 1/2 cup confectioner's sugar

Instructions

  1. Grease and flour 12 cup fluted tube pan
  2. In a large bowl, blend cake mix ingredients until moistened
  3. Beat for 2 minutes at high speed
  4. Pour into prepared pan
  5. Bake at 350 degrees for 45 - 55 minutes or until toothpick inserted into center comes out clean
  6. Cool upright in pan for 25 minutes then turn onto serving plate
  7. Allow to cool completely
  8. In small sauce pan blend the chocolate chips, butter, and milk stirring constantly
  9. Remove from heat and stir in confectioners sugar until smooth
  10. If needed, add a few more drops of milk for desired consistency
  11. Spoon over cooled cake

Chocolate Cherry Jubilee Cake

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