I teach cooking to Boy Scouts and adult leaders on occasion. I make most all my recipes extremely simple and as uncomplicated as I can. I tell everyone, “Just follow my instructions (recipe) to the letter, don’t try to improvise or experiment with it until you’ve tried it my way. One of my favorite tips is to show them how to crack an egg without losing pieces of the shell. NEVER CRACK AN EGG ON THE EDGE OF A SKILLET OR BOWL; USE A FLAT HARD SURFACE. You should be able to crack the egg, open it up, put the egg yolk and white into a cup, and then put the two halves of the shell back together intact. If any pieces are missing you can search the cup for the pieces and not be digging around in a skillet full of already cracked eggs. Pour the eggs from the cup/bowl into the skillet after it’s confirmed that all of the shell pieces are accounted for. 




1 can of cherry pie filling (not canned cherries)

1 box chocolate cake mix (generic will do)

1 stick (1/4 lb.) margarine (butter will work)

1/2 pint of pecan pieces (walnuts might work)

Aluminum foil

Pam Spray


Spray an 11-inch X 11-inch ovenproof Corningware dish or a pan of similar measurements with Pam Spray. Spread half a can of cherry pie filling evenly in the bottom of the dish or pan. Sprinkle half of the dry chocolate cake mix over the cherry pie filling. Spread the rest of the cherry pie filling over the dry cake mix. Sprinkle the rest of the dry cake mix over the second layer of cherry pie filling. Cut the stick of margarine into 1/8-inch slices and dot the top of the dry cake mix evenly with the margarine slices. Sprinkle all the pecan pieces over the margarine slices. DO NOT STIR THE INGREDIENTS AT ANY TIME! Cover top of dish tightly with aluminum foil and bake at 325 degrees for 1 1/2 hours. Take from oven and let cool completely before uncovering and slicing. KEEPING THE STEAM CONTAINED IS THE SECRET TO BAKING THIS DISH. This makes a great holiday dessert.

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Ray McCune

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