Recipe By Anonymous
Published Sep 2nd
Prep - Cook - Additional - Ready In -
Servings 1 - 9 x 13 inch sheet cake Calories 287.8

A must for chocoholics, very moist and fudgy, yet oh so simple to bake.

Recipe Ingredients

  • 1 (18.25 ounce) package devil's food cake mix
  • 1 (21 ounce) can cherry pie filling
  • 1 teaspoon almond extract
  • 2 eggs
  • 1 cup white sugar
  • 5 tablespoons butter
  • ⅓ cup milk
  • 1 cup semisweet chocolate chips

Cooking Directions

  1. 1 Heat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
  2. 2 In a large bowl, combine cake mix, cherry pie filling, almond extract, and 2 eggs by hand; stir until well blended. Pour batter into prepared pan.
  3. 3 Bake for 25 to 30 minutes, or until it tests done. Cool.
  4. 4 In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat, and stir in chocolate chips until smooth. Immediately pour over partially cooled cake.

Nutrition Facts

  • Calories 287.8
  • Carbohydrate 47.5 g
  • Cholesterol 29.5 mg
  • Fat 11.2 g
  • Fiber 1.4 g
  • Protein 3.1 g
  • Saturated Fat 4.9 g
  • Sodium 276.3 mg
  • Sugar 27.4 g


  1. Delicious cake. Used recipe as written and wouldn't change a thing.A must try for you chocolate cherry lovers.
  2. This cake is the best! It's been around forever known as "Chocolate Covered Cherry Cake" It was the first dessert to disappear at a church function and nobody believed how easy it is to make! The chocolate icing is amazing and Soo easy. I can't wait to try it on other types of cakes/cookies in - Read more ...
  3. Have been wowing people with this cake for 15+ years. I have always used: chocolate fudge cake mix instead of devil's, 4 eggs instead of two and boil the icing base for 1 minute instead of two. TIP to make super MOIST: after boiling icing base and adding chocolate chips, I pour the icing mixture - Read more ...
  4. Have made this recipe many times because I am a chocolate cherry lover. The recipe is a good place to start, but I have experimented with it since i have made it so many times. Cake texture is MUCH better if you mix the wet ingredients together first (including your cherry pie filling), and also - Read more ...
  5. The cake alone is worthy of many, many more stars. (I did add about 1/4 cup of oil to the batter). Rich, moist and a nice mild cherry flavor. Mmmm. The frosting, however, wasn't the greatest match for this wonderful cake. Too sweet and distracting. After making it again, you absolutely must use the SATINY - Read more ...
  6. Absolutely fantastic. Most importantly, it does not taste like a packaged cake. It's absolutely delicious --- moist, flavorful, festive but still simple. I baked it in a 10" Bundt pan for about 40 mns and it came out perfect. The almond extract makes a big difference, so do not skip or substitute it. I suggest - Read more ...
  7. I have made this cake many times for almost 25 years! This is incredibly moist with the perfect chocolate icing. When I'm asked to bring something for a large gathering, I often bring this, baked into bars. Bake in a 15x10" pan, about 20-30 minutes. It's easier to serve this way, and goes further too.
  8. I used a bundt pan and this cake came out great. Thanks
  9. Best cake I ever made. I used a dark chocolate with pudding in cake mix. You must use receipe frosting as it makes the cake. Family loves it! A receipe to never forget.

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