Recipe by Ginger McKenney
"Very moist and rich. A favorite of my two grown sons. It keeps very well."
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1 1/2 cups
unsweetened cocoa powder
1 3/4 cups
1 1/4 teaspoons
1 (21 ounce) can
cherry pie filling
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!
I expected a lot more of this cake. The taste was quite ordinary and I'm not sure I liked the cherries "popping" up while I was eating the cake. I made it in two 9 inch round shapes but I had to bake it a lot longer than the suggested time.
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.
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.
amazing! i even used light pie filling, egg substitute, and light margarine and my dad and i finished it in one night and declared it the best cake ever! You must try this!
I made this cake and added a shot glass of cherry liquor for a little jolt...and also added the cherry liquor to a whipped topping instead of choc. icing....It was really good...I got a lot of compliments on such an easy recipe....Thanks Ginger
What a great cake! I have to tell you, though, that I cheated. I used a dark chocolate boxed cake mix and canned cherry pie filling. I also iced it with chocolate flavored whipped topping instead of regular icing. Fabulous!!!
Easy, delicious, and it does keep well! My husband loves this in cupcake form!
* Percent Daily Values are based on a 2,000 calorie diet.
Cherry Chocolate Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 41
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This quick-and-easy chocolate cake is so moist and rich.
Too much chocolate is just enough with this moist, prize-winning cake.
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