The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 2, 2009
This is exactly Chocolate Cherry Cake III. I took "MELLO 57" suggestion and blended the pie filling, eggs & extract in the blender first. Actually I only had 1 egg so for the other egg I used 2 Tbsp water, 1 Tbsp oil & 2 tsp baking powder and it worked great. I also added 1/2 c applesauce and 1 c flour-coated semi-sweet chocolate chips to the batter. I baked it in a 9X13 pyrex dish for 35 minutes. Wow! This is the most moist cake I've ever had -and I've had a lot! I didn't make the frosting because I added the chocolate chips to the batter and I figured I'd just dust a little powdered sugar on top. At the last minute, my mom twisted my arm and said to put frosting so I cheated and warmed up 1/2 a store bought chocolate frosting in the microwave and poured it on top. If you're a chocoholic then this is paradise!
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Photo by Missy

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Jul. 5, 2009
Made this in a bundt pan, and it turned out.. well, just fine, but not as crazy delicious as I expected based on the reviews here. The icing was amazing, but the cake itself was sort of meh: not very rich or moist at all, in my opinion. Next time, I may try making the cake from scratch, and/or adding pudding, and/or adding chopped chocolate chips to the batter to give things an extra kick.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jun. 8, 2009
Wow. Made this as a 10 inch double layer cake for a friend's graduation. Cherry pie filling in the middle and cherry buttercream on top and sides - then covered in fondant. HUGE hit.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 28, 2009
What an easy cake! Tastes delicious, too. Made it according to the recipe, no changes. The only tip I have is to mix everything except the pie filling together, then gently mix in the pie filling. The first time I made it, the cherries disappeared, though the taste was there. By being extra careful, the cherries hold together and make a better cake, IMO. Topped with Chocolate Glaze II.
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Cooking Level: Expert

Living In: Geneva, Alabama, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 2, 2009
This didnt taste any differnt than chocolate cake. Couldnt taste the cherries much at all. Frosting was good but could have been cut in half.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 11, 2009
I thought the cake was a little too sweet. I didn't make the frosting that is included with the recipe. Instead, I whipped some heavy whipping cream with a few tablespoons of powdered sugar and macadamia liquor (to taste). It was a delicious cool topping. (Make sure you let the cake cool before icing) I topped mine with shaved chocolate and toasted almonds.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 6, 2009
I make this cake in a cookie sheet and bake accordingly. I've also never had any luck with the frosting listed and usually just used canned. It's a good cake tho!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 26, 2008
I was also hesitant about the thickness of the batter, but the cakes were perfect. I did to 9" pans for 25 minutes. I used store bought frosting (made it too sweet) but the cake itself was delicious! Thanks!
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Photo by Jen Levin

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 5, 2008
Use 9x13 pan, double the almond extract, & frost. Just before serving top off with container of Cool Whip. Looks great, tastes great. The best.
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Cooking Level: Intermediate

Living In: Red Deer, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 22, 2008
Easy and tasty... My family loves this cake.
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Sue
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Photo by cakebuilder
Reviewed: Aug. 11, 2008
I really loved this cake! It was so quick and easy, too, since you use a box mix (I used Betty Crocker Devil's Food mix). Each recipe fills a 10 X 2" round pan up to the top (after baking). I brought this cake to work and several people told me that it was the best cake that they ever had. I did not use the frosting recipe - I covered it in a thin layer of buttercream icing and rolled marshmallow fondant.
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Photo by cakebuilder

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Jul. 26, 2008
This cake was good and my guests liked it. My husband (his birthday cake) didn't think there were enough cherries in it. I used 1/2 almond and 1/2 vanilla extracts. Put in 1/2 the cherries and mixed up, then folded in the rest. Baked in a bundt pan for about 40 minutes, let cool in the pan for about 20 minutes. Used the Satiny Chocolate glaze recipe from this site, which was very good. My friend ate all the drippage from the cake plate! Next time I think I'll put 1-1/2 cans cherry pie filling in. Good with vanilla ice cream.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 28, 2007
Good cake if you're in a pinch, but I would prefer to make from scratch in the future rather than using a mix.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 28, 2007
I'm not a big fan of cake mix recipes, and this one is not different. It wasn't chocolaty enough or cherry-y enough. I read the reviews before I made it though, and if you go for it, pour the cake mix in the bowl and add the eggs and extract. Stir as well as you can. Then I stirred in half the cherries until well combined and then I folded in the remaining half. There were whole cherries in the cake when it was done, which some people wanted.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 1, 2007
I've made this a couple of times with the satiny chocolate glaze as suggested in another review. It has turned out great. I always try to mix the pie filling in last to more of the cherries intact. It's always very moist & the extract takes away the cake mix taste. It makes a pretty bundt cake decorated as pictured with cherries on top.
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Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.51 star rating.
Reviewed: May 24, 2007
Just didn't care for this recipe. Made following directions although I ended up baking for an extra 5 minutes. The cake sank in middle which then caused the frosting to collect in the middle. Cutting and serving were a mess. Will not make this again.
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Champlin, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: May 8, 2007
I had a last minute dinner party and needed a dessert that included ingredients I had on hand. This cake was a great call! Super easy and very moist. I did cut the icing recipe in half since I made mine a bundt cake. I had to put the leftover cake in the freezer to keep from eating it. Sadly it tasted even better fresh out of the deep freeze!! :)
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 30, 2007
Super easy and adaptable. My family preferred this without the icing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: 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.
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Sidney, Nebraska, USA
Living In: Galena, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 16, 2007
I was hoping for a more intense cherry flavor, but found that the cherries were sort of overpowered by the chocolate. I brought the cake to a Valentine's Day-themed dinner meeting, and most people didn't even realize it had cherries in it.
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