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Chocolate Cherry Cake I

Read Reviews (44)

"This cake uses ingredients always on hand." — Kathy Pieniazek

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Original recipe makes 1 - 9 x 13 inch cake Change Servings

1 (18.25 ounce) package chocolate cake mix
1 (21 ounce) can cherry pie filling
3 eggs
1 cup white sugar

5 tablespoons butter
1/3 cup milk
1 cup semisweet chocolate chips

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Directions

Combine cake mix, cherry pie filling, and three eggs. Mix until well blended.
Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
Remove from heat.
Stir in chocolate pieces until melted and smooth.
Frost when cake is cool.

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This was the best chocolate cake I have ever made. I used a bundt pan, so you need to half the frosting. Today I made another one using white cake mix, apple pie filling and white chocolate chips for the frosting. Delicious.....

—L.Evans

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Most Helpful Critical Review

Jan 15, 2006

Made this as a bundt cake with a triple chocolate cake mix. I followed the other suggestions of baking 43 minutes and cutting back to 1/2 cup sugar in the frosting. Instead of chocolate chips, I used white chocolate chips. My boyfriend liked the cake but I found it very gritty/granular tasting. The granularity seemed to be the cake mix, rather than the sugar (which some reviewers had commented about). But definitely a moist cake! Initally, the batter seems to be very thick. Also, I think I would have added more cherry pie filling to make it a thinner batter - that might help with the grittiness.

—ALEXSISMILLER

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51 Ratings

Feb 12, 2004

This is one of my all time favorite chocolate cakes. I add one tsp of almond flavoring the cake mix and I think it is then perfect! You can also bake it in a jelly roll pan for bars. It is so fast and easy to make and a big hit at pot luck dinners.

—KBurt

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May 07, 2007

I originally found this recipe in a cookbook from Western NC. It uses almond extract also. Gives it more of a chocolate covered cherry taste. Still a delicious cake tho.

—JSDEB

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Nov 27, 2008

This was easy and fast. It was very moist. I didn't change a thing, except I used the Satiny Chocolate Glaze from this site for the icing.

—mswilson

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Jun 23, 2007

This is very yummy cake, and the icing was yummy. I made a 13 x9 cake, and added maraschino cherries for garnish for each piece. I will definately make this again. This is a keeper.

—JACKIEM1497

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Feb 16, 2010

Good. Used at potluck. did not try frosting. Used small amt. can fudge frosting while cake was warm.

—Linda Lee

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Dec 28, 2009

Very moist - excellent. I put the cherry pie filling in the mixer with the cake mix to crush the cherries as we don't care for them whole in cakes. We loved it!

—cnien

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Nutrition

Calories
291 kcal
15%

Carbohydrates
47.5 g
15%

Cholesterol
44 mg
15%

Fat
11.4 g
18%

Fiber
1.4 g
6%

Protein
3.4 g
7%

Sodium
280 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chocolate Cherry Cake I

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 291
Calories from Fat: 103

% Daily Value *
Total Fat 11.4g 18 %
Saturated Fat 4.9g 25 %
Cholesterol 44mg 15 %
Sodium 280mg 11 %
Potassium 183mg 5 %
Total Carbohydrates 47.5g 15 %
Dietary Fiber 1.4g 6 %
Protein 3.4g 7 %
** Sugars 27.5g
Vitamin A 4 %
Vitamin C 2 %
Calcium 8 %
Iron 18 %
Thiamin 7 %
Niacin 10 %
Vitamin B6 3 %
Magnesium 10 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.