Reviewed: Oct. 19, 2012

I'll be honest, I was prepared to not like this recipe. I'm not the biggest fan of cherrie pie which left me with reservations about using a cherry pie filling (especially one that comes out of a can!). In addition to that, I'm not vegan... in fact I LOVE butter, cream, cheese, meat, etc. etc. So I remained skeptical about the positive reviews assuming that most of the reviewers do not eat such animal products and may have a skewed view. Like when me vegan friends tell me their tofurkey tastes like real meat... no it doesn't. That being said, I tried this recipe anyway for my non-dairy and egg eating friend whose birthday it was. And I'm happy to say that I was definitely proved wrong! The cake was so moist and decadent, and the cherry topping was the perfect compliment. I took the advice of several others and added some vegan chocolate chips which brought the cake to a whole new level of deliciousness. It was a big hit all around!

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Reviewer:

cara_rae

Reviewed: Apr. 2, 2012

Made it for a baby shower, where the mother was severely allergic to milk. She loved it!

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Reviewer:

SKY2685

Reviewed: Feb. 23, 2012

Cake was easy to make but a little heavy on the chocolate, if that's possible! The crowd seemed to like it.

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Reviewer:

jaybird1707

Reviewed: Feb. 7, 2012

This cake was moist and very good I made it for work and there was none left. I think I will Make this for my daughter, She is allergic to dairy, I am more than sure she will love it!

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Reviewer:

Sweets7484

Reviewed: Jan. 1, 2012

This was really good. I only had 1 cup of white flour left so I used that plus 1.25 cups of whole wheat flour. And instead of making it in a 9 x 13 pan, I used two round 9" pans. In between the layers I put Cool Whip Lite. And served with more of the cool whip. The result was that it looked really pretty and it tasted very similar to a Tastykake chocolate creamie.

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Reviewer:

nina

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Wilmington, Delaware, USA

Reviewed: Dec. 18, 2011

very moist! i put in raspberry instead of cherry, as more of the people liked raspberry. i didn't have powdered cocoa so i ended up substituting mini chocolate chips. the chips sank to where the pie filling is, but it still turned out great. though the baking time for me was actually 1 hour 25 minutes. i lined the pan with wax paper, and i had an easy time getting the cake out.

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Reviewer:

tuazonj

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: May 29, 2011

AWESOME!!! I took it to a pot luck & there was none left!! A must make! & didn't change a thing!

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Reviewer:

American

Cooking Level: Intermediate

Reviewed: Jul. 15, 2010

Eh - it was ok - the cake was pretty dry and not that flavorful. The cherry topping was good...not something I'll make again.

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Reviewer:

Kristi P

Cooking Level: Expert

Reviewed: Jun. 15, 2010

This was so good and easy to make. I will totally be making this again. I was surprised at how chocolaty it tasted. It was also fun to watch the chemical reaction with the vinegar and baking soda. It would be something kids would like to watch and help with.

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Reviewer:

Cece

Reviewed: Jan. 23, 2010

My husband and I were not particularly happy with the overall taste of this cake. There was a large portion of the cake left over that I ended up having to throw away. I was sort of excited to try the recipe, since it was a healthier option from other recipes. However, I will not be making this cake again.

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