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Chocolate Cherry Cake

User Rating 4.5 Star Rating (9 Reviews)

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Chocolate-Cherry-Cake.jpg

Chocolate Cherry Cake

Linda Larsen
This delicious recipe for a moist and sweet Chocolate Cherry Cake starts with cake mix and adds cherry pie filling and a smooth and creamy frosting.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 16 servings

Ingredients:

  • 1 (18-ounce) package chocolate cake mix
  • 1 (21-ounce) can cherry pie filling
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1/3 cup whole milk
  • 1 (12-ounce) package semisweet chocolate chips
  • 1 teaspoon vanilla

Preparation:

Preheat oven to 350 degrees F. Spray a 13x9" pan with nonstick baking spray containing flour and set aside. In large bowl, combine cake mix, cherry pie filling, 1 teaspoon vanilla, and eggs. Beat until well mixed, then beat 1 minute at medium speed. Pour into prepared pan. Bake at 350 degrees F for 25-30 minutes or until cake is set.

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.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Chocolate Cherry Cake, Guest PA_grandma

It was great. Look forward to doing it again. My one change would be to ""stir""... instead of using the mixer. Cherries got a bit chopped. Did use vanilla, think almond would be nice next time. Curious about no oil in the recipe. A friend who also tried this did add... and said it was good. I increased sugars in the frosting to 2/3 cup. Increased butter to 8 tbsp. (one stick). Used 2% milk and milk chocolate chips. Poured it over cake just out of the oven (hot, not warm).. Was fine. I liked the whole thing (and so did my husband !)

43 out of 44 people found this helpful.

See all 9 reviews

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