I really needed a mandolin to slice fennels for my Thanksgiving feast so I drove to St. Peter during our first snow fall to visit Cooks and Company. Upon entering the store for the first time I immediately could smell that something wonderful had been baking! As I rounded the corner I could see a tray of brownies next to the cashier’s desk. The sweet woman who made the treats cut me a bar and I put it on a plate, grabbed a fork and brought a piece to my mouth. The first bite was so delicious I was already thinking about having one more. I asked the woman where she got the recipe from and she told me a story about how she used to volunteer at a nursing home many years ago and there had been an elderly lady who lived there that gave her the recipe. The cashier had cute recipe cards printed out on shiny, pink card stock for people to take home, I took two.
This recipe was passed down from a woman at the end on her life, to another woman who would open a kitchen utensil business, to me who writes a food blog, and now to you… my readers. Enjoy!
- 1 box of Devils Food Cake Mix
- 2 Eggs
- 1 Can of Cherry Pie Filling
- 1 tsp Almond Extract
Stir all together in a mixing bowl. Spread in a jelly roll pan. Bake at 350 for 18-20 minutes
Easy Fudge Frosting
- 1 cup sugar
- 5 TBS butter
- 1/3 cup milk
In a small saucepan, stir the above ingredients together, bringing to a boil. Boil 1 minute.
Remove from heat and add 1 Cup Chocolate Chips. Stir until smooth. Immediately pour over brownies.
Refrigerate to cool and set the frosting.