Chocolate Cherry Cake III215 Reviews
“A must for chocoholics, very moist and fudgy, yet oh so simple to bake.” - by Jan
Original recipe yields 1 - 9 x 13 inch sheet cake
- Heat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
- 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.
- Bake for 25 to 30 minutes, or until it tests done. Cool.
- 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.
Amount Per Serving (18 total)
- 288 cal
- 11.2 g
- 47.5 g
Based on a 2,000 calorie diet
Reviews (215)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..." See more 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 ..." See moreto 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. "
Cherry Chocolate Cake
Chocolate Cherry Upside Down Cake
Just swipe to see more like this.