Chocolate Cherry Cake III

Chocolate Cherry Cake III

223 Reviews 29 Pics
Recipe by  Jan

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

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Adjust Servings

Original recipe yields 1 - 9 x 13 inch sheet cake



  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 (223)

Rate This Recipe


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.



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.



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

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Amount Per Serving (18 total)

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

Based on a 2,000 calorie diet



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Cherry Chocolate Cake


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Chocolate Cherry Upside Down Cake