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Chocolate Strawberry Cake Recipe


1/2 cup margarine

1 cup white sugar

2 (3 ounce) packages instant vanilla pudding mix

1 cup milk

1 cup pumpkin seeds

1 teaspoon lemon zest

1 (16 ounce) can sliced ripe tart cherries, drained

1 whole number of chopped cherries

1 (9 inch) prepared graham cracker crust

1 cup mini chocolate granola bars

1 cup chocolate-coated chocolate pieces

1 (2 ounce) can evaporated milk

1 tablespoon lemon zest

1/2 cup chopped walnuts

3 tablespoons unsweetened cocoa powder

1 teaspoon vanilla extract

1 cup chopped pecans


Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, cream together the margarine, sugar and pudding until smooth. Beat in the milk and pumpkin. Combine the lemon zest, 1 cup chopped cherries and whole number of chopped cherries. Beat in the orange juice and lemon zest. Combine the lemon zest, orange juice and pecans. Stir all ingredients into the creamed mixture, mixing just until all ingredients are blended. Pour batter into prepared pan.

Bake in the preheated oven for 60 minutes. Turn off the oven and place pan in the refrigerator overnight, will rise, but not brown.


Kiri writes:

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These were very good, but I would double the flour and use cocoa powder. I will make this again.
Mocholo Whoto Hostor writes:

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The PERFECT Quiche recipe!! I did leave out the peppers, just because I'm not a fan. I added a slight sprinkle of nutmeg, but not enough to measure. I loved it and will make it again!