Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 16 servings
- 1 (18-ounce) package chocolate cake mix
- 1 (21-ounce) can cherry pie filling
- 1 teaspoon vanilla or almond extract
- 2 eggs
- 1/2 cup sugar
- 1/2 cup brown sugar
- 6 tablespoons butter
- 1/3 cup whole milk
- 1 (12-ounce) package semisweet chocolate chips
- 1 teaspoon vanilla
While cake is in the oven, combine granulated sugar, brown sugar, butter, and milk in large saucepan. Bring to a boil, then boil for 1 minute, stirring constantly, until sugar is dissolved. Remove from heat and add chocolate chips and vanilla. Stir with a wire whisk until the chips are melted and frosting is smooth. Pour over warm cake and spread to cover. Let cool on wire rack before serving.
Note: You don't need to refrigerate this cake because of the milk in the frosting. There's so much sugar and fat in the frosting that the milk doesn't present a safety hazard even when left at room temperature.