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Chocolate Cherry Cake III

Chocolate Cherry Cake III

Jan

Jan

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 47.5g
  • 15%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 276 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Heat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
  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. Bake for 25 to 30 minutes, or until it tests done. Cool.
  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.
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Reviews

naples34102
110

naples34102

1/3/2008

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.

copetenn
92

copetenn

2/4/2009

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 over cake when chips are 1/2 to 3/4 melted (instead of smooth). This allows some of the milk/sugar/butter to seep down into the cake, and also leaves small morsels of chocolate chips in the icing on top. Super easy to make, knock your socks off taste.

ReneeW.
58

ReneeW.

1/16/2006

I used a bundt pan and this cake came out great. Thanks

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