Thanks to Miss Roben's for providing us with samples of their delicious chocolate and yellow cake mixes for us to try on Saturday. Below are the recipes Mary used when baking the cakes. Enjoy!

Chocolate Cherry Cake
1 package Miss Roben’s chocolate cake mix
1 can cherry pie filling
1 teaspoon almond extract
2 eggs (beaten)

Grease and flour (rice) a 13 x 9 pan, combine all ingredients in large bowl, mix by hand, stir until well blended. Pour into greased pan, bake 40 minutes at 350 degrees.

Frosting
1 cup sugar
5 tablespoons butter
1/3 cup milk
1 cup semi-sweet chocolate chips

Combine in a small sauce pan: butter, sugar, and milk. Bring to a boil, (stir constantly). Boil one minute. Remove from heat stir in chocolate chips, continue stirring until smooth and thick.
Frost cool cake.

Yellow Cake
1 package Miss Roben’s yellow cake mix
1⁄2 cup sugar
4 extra large eggs (room temperature)
1⁄2 cup canola oil
3⁄4 cup orange juice
1 tablespoon plus 2 teaspoons vanilla extract

Preheat oven 350 degrees, grease and flour (rice) a 13 x 9 pan. Mix the wet ingredients in a large bowl. Add dry ingredients and beat on high speed for two minutes. Pour into 13 x 9 pan, bake for 40 to 50 minutes.

Vanilla Buttercream Frosting
1 pound confectioner’s sugar
1 stick unsalted butter softened
2 teaspoons vanilla extract
1⁄4 cup milk

Combine half of the sugar with the butter and beat on low speed. Add the wet ingredients and beat. Slowly add the rest of the sugar while mixing until combined. Beat on medium-high for at least two minutes until the frosting is smooth and creamy. Frost cool cake.