Chocolate Cherry Cake II Recipe -
Chocolate Cherry Cake II Recipe

Chocolate Cherry Cake II

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"This easy recipe makes a great-tasting chocolate cake with chocolate frosting using chocolate cake mix and cherry pie filling."

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Ingredients Edit and Save

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


  1. 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.
  2. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
  3. 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.

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.


99 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.

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.

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.

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.

Jan 16, 2006

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

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.


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  • Calories
  • 288 kcal
  • 14%
  • Carbohydrates
  • 47.5 g
  • 15%
  • Cholesterol
  • 30 mg
  • 10%
  • 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.

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