RedCipes

Chocolate Cherry Cake III

Recipe By Anonymous
Rating
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

Reviews

  1. Lynette Dyas Feb 11, 2011 06:05 PM
    Delicious cake. Used recipe as written and wouldn't change a thing.A must try for you chocolate cherry lovers.
  2. Carrieh82 Feb 18, 2009 10:50 PM
    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. copetenn Feb 5, 2009 12:16 AM
    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. heavyw8chef Dec 17, 2008 08:07 PM
    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. Sumchelle Mar 24, 2008 10:05 PM
    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. Northstar Mar 6, 2008 04:40 AM
    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. naples34102 Jan 3, 2008 05:44 PM
    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. ReneeW. Jan 16, 2006 11:07 PM
    I used a bundt pan and this cake came out great. Thanks
  9. JEANMH Feb 7, 2003 08:18 PM
    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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