Reviewed: Nov. 6, 2009

Unlike most of the reviews I read, I have to disagree about the frosting in this recipe. For me, it totally ruined the cake. The cake itself is delicious, but the frosting was overwhelmingly sweet. I'll make the cake again, but use a different frosting recipe. Sorry, the frosting is not for us, but love the cake!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Nov. 3, 2009

It's awesome, and so easy to make! I used chocolate fudge cake mix, and added a splash of almond extract and a little bit of cinnamon to the icing for a zing. I made it 5 days ago, and it's still moist and flavorful!

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Janina

Cooking Level: Beginning

Home Town: Powder Springs, Georgia, USA

Living In: Brooklyn, New York, USA

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Reviewed: Aug. 25, 2009

Amazing. I normally am the baker but do not eat alot of what I make. I had two pieces and wanted more. Thank you. This will definitely be something I make frequently. The frosting is a must.

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MICTART

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Reviewed: Aug. 2, 2009

This is exactly Chocolate Cherry Cake II. 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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Missy

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2009

I had my doubts when I saw how simple this recipe is, but WOW. I'm glad I tried it. Followed directions exactly, except added 2 Tbsp. maraschino cherry juice to the icing after removing from heat. Scrumptious.

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Jackie

Cooking Level: Expert

Living In: Acworth, Georgia, USA

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Reviewed: Jun. 13, 2009

The frosting made it super sweet. My husband liked it better with the frosting scraped off however, he did say the frosting added something to it that it was missing. These were very dense - brownie like in texture. The cake had a nice flavor.

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gina w

Cooking Level: Intermediate

Living In: New Boston, Illinois, USA

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Reviewed: Jun. 8, 2009

This is one of the first recipes I learned to make as a teenager. It is so good, and I make it for every work/friend/church gathering I'm invited to! It always gets rave reviews. It is so easy! They only thing I do differently is add more chocolate chips in the icing. I add 1 whole bag, and it makes the icing almost like fudge. SO GOOD! I am a chocolate lover, and this cake never fails. It's best when it's cold and has been in the fridge for a day or two.

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CapitolCowgirl

Cooking Level: Intermediate

Living In: Washington, D.C., USA

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Reviewed: May 27, 2009

MMmm. The frosting is the best!!! You must use the frosting. I am only giving 4 stars because I couldn't taste the almond extract in it. Maybe I didn't use enough? Next time I will try it with more.

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smurfette

Cooking Level: Intermediate

Home Town: Fort Madison, Iowa, USA

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Reviewed: May 12, 2009

I wish I would have read the recipe description a little closer! I didn't realize this recipe is for a sheet cake, and when I went to "pour" the batter into the pan, I had to spoon it in. I was very disappointed, and came back to read reviews. I took other suggestions and added 1/4 cup oil and 1/4 cup water. It turned out more cakelike and less dense. I took a shortcut and just used canned chocolate fudge icing. This cake is a keeper now!!

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KRRRYSTAL

Cooking Level: Expert

Home Town: Jefferson City, Missouri, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Apr. 5, 2009

YUM! Got great reviews for this cake. The only change I made was to add one teaspoon of veggie oil to the batter because it seemed a little too thick to me, and other reviewers had mentioned doing so. The frosting, which was delish, was a little gritty, but no one complained because it was so darned good. I will take more time next time to disolve the sugar better, maybe use a double boiler? It was so easy and good, it will be a staple for me. Thanks!

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Jana

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Reviewed: Apr. 3, 2009

I loved the simple recipe! I used 3 eggs (because I read that someone used 4) and it took a bit longer because I used a 9" circle pan- but it worked well and took about 45/50 minutes. I got antsy and poured the frosting on before the cake cooled, but I think it'll be okay. I decorated with maraschino cherries and chocolate chips and some powdered sugar. Yay cake-making!

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Carissa

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Reviewed: Mar. 23, 2009

Sooo Easy and soooo delicious!! Thanks for the recipe!

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matdi72196

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Reviewed: Mar. 17, 2009

I love this cake and have been eating it since I was a kiddo. I bake it in a 9x13 cake pan and add chocolate pudding to the top instead of frosting, by refridgerating this cake with the pudding, it makes it unbelievably moist and very yum, yummy!!

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Luv2Cook

Cooking Level: Expert

Living In: Fort Worth, Texas, USA

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Reviewed: Mar. 16, 2009

Love this cake! The last time I made this,I made some changes-went to a bundt pan, but the center piece was missing, so had to keep checking for doneness & adding time. Ran out of almond flavoring so used pecan flavoring. Forgot to add the chip to the batter,so pulled it out after 4 minutes & stirred them in. Despite all this it turned out great & was a hit at the party I took it to. The frosting is sweet, but made a lovely drape down the sides of the cake, texture was fine.

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goodeats

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Riverside, California, USA

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Reviewed: Mar. 16, 2009

Used a Bundt pan and drizzled the icing over the cake. It turned out wonderfully, and it went just oh-so-quickly. I will make this again and again.

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Becca

Cooking Level: Intermediate

Home Town: Sugar Land, Texas, USA

Living In: College Station, Texas, USA

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Reviewed: Feb. 22, 2009

Very moist and delicious, although I would prefer to make it from scratch.

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Jaclynn G

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Nokomis, Florida, USA

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Reviewed: Feb. 10, 2009

What a great and easy recipe! My husband devoured it! Thanks for the recipe, Jan!

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Mrs. Snell

Cooking Level: Expert

Home Town: Findley Lake, New York, USA

Living In: Tionesta, Pennsylvania, USA

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Reviewed: Jan. 30, 2009

This cake is the best! It's been around forever known as "Chocolate Covered Cherry Cake" It was the first dessert to disappear at a church function and nobody believed how easy it is to make! The chocolate icing is amazing and Soo easy. I can't wait to try it on other types of cakes/cookies in the future! I added pecans to the icing just because my dad loves them :o) I'm sure it didn't change the flavor all that much. I'm also planning to try this reviewer's ideas soon... "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. 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"

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Carrieh82

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2009

Have been wowing people with this cake for 15+ years. I have always used: chocolate fudge cake mix instead of devil's, 4 eggs instead of two and boil the icing base for 1 minute instead of two. TIP to make super MOIST: after boiling icing base and adding chocolate chips, I pour the icing mixture over cake when chips are 1/2 to 3/4 melted (instead of smooth). This allows some of the milk/sugar/butter to seep down into the cake, and also leaves small morsels of chocolate chips in the icing on top. Super easy to make, knock your socks off taste.

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COPEAUS

Cooking Level: Expert

Living In: Coppell, Texas, USA

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Reviewed: Dec. 22, 2008

mmmmm, mmmmm, yummmmm... do NOT leave out the almond flavoring, it really makes the cake. And the frosting? omg, i want to be buried in that fudge frosting. Thank you for the recipe Jan, I love you, I love you, I love you

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GRAMSON

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Chocolate Cherry Cake III

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