Chocolate Cherry Cake II

Read Reviews (80)

"This is a great tasting, easy cake to make." — Roxanne Shepphird

Directions

Mix with a spoon (not an electric mixer) the cake mix, cherry pie filling, eggs, and almond extract until moistened. Spread into 9 x 13-in greased pan.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
To Make Frosting: Bring sugar, butter, and milk to a boil. Boil for 1 minute. Add chocolate chips; stir until chips are melted. Pour frosting over warm cake. Cool.

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Reviews More Reviews

Most Helpful Positive Review

Apr 21, 2007

Made this cake twice and got much better results when I sifted the cake mix to eliminate lumps, slightly beat the eggs before combining with other ingredients, and substituted cherry extract for almond extract. Fast, easy and delicious.

—WrenskiBaby

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Most Helpful Critical Review

Feb 24, 2005

If I make this cake again, I will mix in the eggs, then gently stir in the cherry pie filling. I added the cherries and eggs together which caused the cherries to break up. Would have more flavor if the cherries were in bigger pieces.

—COMIT89

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93 Ratings

Feb 03, 2006

KEEPER! another reason to buy cake mixes and pie filling when on sale. I am more of a 'from scratch' person but am finding wonderful recipes here by embellishing on mixes. I had a can of blueberry pie filling I've been pushing out of the way forever. Used a CLASSIC WHITE mix and BLUEBERRY filling. used VANILLA EXTRACT instead of almond, and added 1/2 of LEMON'S ZEST to batter, as well as a handful of huge frozen blueberries. Don't be afraid of the batter. It reminded me of a bed I made once in nursing school whereby you had to be able to bounce a quarter off it...very strange batter...spongy; bouncy..baked for 32 min in a bundt pan. For frosting I halved the recipe and used WHITE CHOCOLATE CHIPS in lieu of the chocolate and added the remaining LEMON ZEST from the lemon....absolute perfection. Due to less surface area, it was perfect to halve the frosting recipe for bundt. I didn't taste the cake but the frosting is to die for...taking this to the dog groomer and she will love it coming from a little Shitzhu and Lhasa.

—TUNISIANSWIFE

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Oct 18, 2003

This recipe is very rich and moist. The frosting was too much for the whole cake. I would make the cake again but cut the amout of frosting in half.

—pumpkao

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Nov 18, 2005

This cake tuned out so good. It turns out very rich and moist. Plus, there are different combinations of flavors that are possible. For example, I used apple pie filling and white cake mix with some cinnamon after making the cherry one.

—HBSAILORME

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Sep 28, 2005

I used a 9-inch bundt pan, baked it for 38 minutes. Came out perfect! I made the frosting as written and it compliments the cake nicely. I do agree with alot of others that the frosting can be cut in half. I had enough to frost two cakes. Great recipe.

—Debbie

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Jan 16, 2006

Made this cake using a Bundt pan it came out great. both in taste and appearance. Thanks

—ReneeW.

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Apr 29, 2006

Family enjoyed. Used devils food cake mix instead of chocolate mix (in pantry) and I made Satiny Chocolate Glaze from this site. Thanks...will make again.

—LESLEYfromWI

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Nutrition

Calories
288 kcal
14%

Carbohydrates
47.5 g
15%

Cholesterol
32 mg
11%

Fat
11.2 g
17%

Fiber
1.4 g
6%

Protein
3.1 g
6%

Sodium
276 mg
11%

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

Nutritional Information

Chocolate Cherry Cake II

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 288
Calories from Fat: 100

% Daily Value *
Total Fat 11.2g 17 %
** Saturated Fat 4.9g 24 %
Cholesterol 32mg 11 %
Sodium 276mg 11 %
** Potassium 179mg 5 %
Total Carbohydrates 47.5g 15 %
Dietary Fiber 1.4g 6 %
Protein 3.1g 6 %
** Sugars 27.4g
** Vitamin A 4 %
** Vitamin C 2 %
** Calcium 7 %
** Iron 18 %
** Thiamin 7 %
** Niacin 9 %
** Vitamin B6 2 %
** Magnesium 10 %
** Folate 13 %

* 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.