Reviewed: Aug. 27, 2009

No delicious cake has ever had "cake mix" as an ingredient.

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Jade Andersen

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Thunder Bay, Ontario, Canada

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Reviewed: Aug. 17, 2009

My family liked it. My only problem was the frosting. It was not very thick and wasn't sure if it was suppose to be a glaze or spreadable frosting.

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Cathy C.

Living In: Powell's Crossroads, Tennessee, USA

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Reviewed: Apr. 29, 2009

This was a hit with my guests. I made mini cupcakes by baking at 325 degrees F for 10 minutes. When spooning mixture, try to get one cherry in each cupcake! yum!

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Nicole V.

Home Town: Oakville, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 25, 2009

I first had this cake years and years ago at a Tupperware party (I think...some kind of home party anyway) and just loved it. I am glad to find the recipe here as I misplaced the recipe and couldn't remember exactly how to make it. The boiled frosting poured over the cake is delicious, at least in my opinion!! A very moist easy cake to make.

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Reviewed: Mar. 27, 2009

Great recipe to add interest, flavor and moistness to a devil's food cake! I used lite cherry pie filling, and iced with a mixture of fat free chocolate pudding/fat free whipping topping, and mini chocolate chips for a nice finished look. Definitely would make again!

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tboro31

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Reviewed: Mar. 20, 2009

A good "last minute" dessert. I agree that adding a touch of almond extract makes it a bit more elegant.

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LeeBt

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: 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.

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mswilson

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2008

i made this with a butter recipe golden box mix, and added 1/4 of coco powder to make it chocolate. i also made a chocolate glaze mix with sweet condensed milk, a stick of butter, a bag of choc. morsels, and two shots of cherry flavored alcohol. it was delicious!

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deathchilada

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2008

I made this cake last night and it turned out wonderfully! I did use canned frosting while it was still warm from the oven. It melted so lovely on the cake. A keeper! And so easy! Next time I will bake it in 2 layers, use an extra can of pie filling between the layers and on top. Then top with whipped cream!

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Alene

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Reviewed: Feb. 26, 2008

I gave this recipe to my mom, and she made it for the Superbowl party. It was oustanding! This was a my favorite dessert as a little girl, so it really took me back. The edges were a little dry, but other than that, it was total chocolatey goodness!

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Tammy

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Wake Forest, North Carolina, USA

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Reviewed: Dec. 5, 2007

eh. nothing to rave about. You just dump a can of cherries in a box cake mix. My family passed it up.

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outnumbered

Home Town: Chicago, Illinois, USA

Living In: Flowery Branch, Georgia, USA

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Reviewed: Sep. 21, 2007

This is a nice change from the regular chocolate cakes and the recipe has been around for a long time. Some cooks complained that it tasted granular. I think the answer is to use very fine white sugar - some sugars are coarser than others.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: 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.

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JACKIEM1497

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Cumming, Georgia, USA

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Reviewed: Jun. 8, 2007

My family loves this cake, and are always asking when I can make it again.

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JRADLIFF

Cooking Level: Intermediate

Home Town: Lompoc, California, USA

Living In: Eagle River, Alaska, USA

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Reviewed: May 7, 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.

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JSDEB

Cooking Level: Expert

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Reviewed: Apr. 16, 2007

Really good with whipped cream and strawberry ice cream.

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jamie278ca

Home Town: Calgary, Alberta, Canada

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Reviewed: Feb. 19, 2007

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.....

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Reviewer:

L.Evans

Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA

Living In: Corsicana, Texas, USA

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Reviewed: Jan. 30, 2007

My whole family loves the cake but we prefer to use Cool Whip, plain or vanilla flavored, as frosting. It's much easier than cooking my own frosting plus we all prefer it to a heavy sweet frosting.

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IMATECHGIRL

Cooking Level: Expert

Home Town: Logan, Utah, USA

Living In: Kaysville, Utah, USA

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Reviewed: Jan. 19, 2007

I wouldn't make this again. The cake was dry and the frosting broke into pieces while cutting cake.

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Caro

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Reviewed: Nov. 14, 2006

I used dark sweet cherry pie filing & I thought the batter was too thick so I added some water to thin it out some. I copied mmmdessert & poked holes in the still warm cake before spreading on the frosting. I do wish I had decreased the sugar in the frosting...it was too sweet. Thansk for a tasty & easy recipe Kathy Pieniazek!

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