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Cherry Chocolate Cake

Cherry Chocolate Cake

Ginger McKenney

Ginger McKenney

Very moist and rich. A favorite of my two grown sons. It keeps very well.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 201 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch baking pan.
  2. Cream the butter with sugar until light and fluffy. Mix in the eggs and almond extract and beat well. Add the cocoa powder and mix until well combined.
  3. By hand, stir the cake flour, baking soda and salt together. Add flour mixture to the butter mixture and mix until just combined. Stir in the cherry pie filling. Pour the batter into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted near the middle comes out clean. Cool and frost with Chocolate Buttercream.
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Reviews

SHECANCOOK
89

SHECANCOOK

6/17/2005

Very good cake. I make this same cake using a boxed devils food cake mix, 1 tsp. almond extract, 2 eggs and a can of cherry pie filling. It's basically the same recipe only faster. I put it in a oiled bundt pan and bake it for approx. 30 minutes. The glaze is made of 5 tablespoons of butter, 1/3 cup milk and 1 cup white sugar mix and bring to boil for 2 minutes, remove from heat and add 1 cup chocolate chips....put on the cooled cake and garnish with halves of maraschino cherries. Wonderful easy version of this same cake. It can also be made in a 9x13" pan (which I spray with cooking oil with flour)....Both the recipe submitted and the easier version is wonderful!

MOELASSES
30

MOELASSES

10/12/2003

This cake is quite good. There's a similar recipe on this site that uses cake mix, and I liked this one much better! Make a good, chocolatey frosting and it's rich and impressive.

CURTISLEE
20

CURTISLEE

12/6/2005

This was a big hit with my family. I'm not a cake aficionado, so I really made this cake for my wife. She was very impressed and said it was "great." I used Chocolate Fudge Buttercream Frosting from the allrecipes website and it was a good choice. If you are a beginner to cake making as I am, this may help you: In step #4, the recipe mentions serving the cake with chocolate buttercream frosting. That could be interpreted to mean the "frosting" that is made in step #2, because it could certainly pass for frosting. After realizing that the dry ingredients wouldn't work without the butter mixture in step two, it all came together in my mind, but it did give me pause. Even I, the non-cake fan, have already had three pieces. Between three of us, there's only about 25% of the cake left even though it was finished less than 12 hours ago. The combination of cherries and chocolate is genius. This cake is as moist as cakes come.

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