Before I give you this week’s recipe, I want to tell you about a small miracle (or is there such a thing as a small miracle?). Daughter and son-in-law, Pat and Bob Kuehn, came for an overnight visit on a Wednesday. Pat was able to go with us for the second part of Mac’s test that day and Bob stayed behind to fertilize our yard (God bless him for that). That evening, I put our trash out for the Thursday morning pickup.
Thursday morning, when I awoke I noticed my gold chain necklace with the cross-sand dollar charm was missing from around my neck. Mac had given me the charm while we were dating 25 years ago. It has great sentimental value to me and I wear it everyday. We looked everywhere we could think to look. I was heartsick and began to pray that the Lord would help me find it to no avail. I had decided I had lost it in Port Arthur while Mac was undergoing his tests. I fretted that someone had found their self a precious necklace.
On Friday evening, Mac was walking to the mailbox and saw something shiny in the grass. He picked it up and when he brought the mail into the house, he said, “You need to look at this mail….it is very, very important.” There lying atop the mail was my beautiful cross-sand dollar necklace. I hooped and hollered with joy. Answered prayer!!! God is good!!!
Now that you know about our mini-miracle, here is this week’s recipe. I prepared this cake for April’s Senior Adult Golden Harvest. I don’t usually take a dessert to the meetings because there is always an abundance of sweets. Normally I choose to take a vegetable, casserole or salad. This time I was in the mood to bake a cake. I didn’t use a recipe and just made it up as I prepared it. Mac likes anything with Eagle Brand Sweetened Milk so I just HAD to include that as one of the ingredients. It turned out to be a luscious cake and an excellent dessert for any social occasion…a tried and true KEEPER.
1 box Duncan Hines Swiss Chocolate Cake Mix
3 eggs, beaten
1⁄2 cup (1 stick) butter, softened
1 tsp. vanilla extract
1 tsp. almond extract
1 (21 oz.) can cherry pie filling
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1 (8 oz.) container whipped topping, thawed
Toasted, chopped pecans
Mix cake mix with eggs, butter, and extracts. This may be done with an electric mixer. Fold cherry pie filling into the cake batter. Pour mixture into a 13 X 9 inch greased and floured pan. Bake according to cake mix directions. When cake is done, remove it from the oven. Using the end of a wooden spoon handle, poke holes in the warm cake; pour the Eagle Brand over the top of the cake. After the cake has cooled, top with the whipped topping and sprinkle with chopped pecans.
PREPARE & SERVE WITH LOVE, NANCY