Recipe by Kathy Pieniazek
"This cake uses ingredients always on hand."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (18.25 ounce) package
chocolate cake mix
1 (21 ounce) can
cherry pie filling
semisweet chocolate chips
This was the best chocolate cake I have ever made. I used a bundt pan, so you need to half the frosting. Today I made another one using white cake mix, apple pie filling and white chocolate chips for the frosting. Delicious.....
Made this as a bundt cake with a triple chocolate cake mix. I followed the other suggestions of baking 43 minutes and cutting back to 1/2 cup sugar in the frosting. Instead of chocolate chips, I used white chocolate chips. My boyfriend liked the cake but I found it very gritty/granular tasting. The granularity seemed to be the cake mix, rather than the sugar (which some reviewers had commented about). But definitely a moist cake! Initally, the batter seems to be very thick. Also, I think I would have added more cherry pie filling to make it a thinner batter - that might help with the grittiness.
This is one of my all time favorite chocolate cakes. I add one tsp of almond flavoring the cake mix and I think it is then perfect! You can also bake it in a jelly roll pan for bars. It is so fast and easy to make and a big hit at pot luck dinners.
This was easy and fast. It was very moist. I didn't change a thing, except I used the Satiny Chocolate Glaze from this site for the icing.
I originally found this recipe in a cookbook from Western NC. It uses almond extract also. Gives it more of a chocolate covered cherry taste. Still a delicious cake tho.
This is very yummy cake, and the icing was yummy. I made a 13 x9 cake, and added maraschino cherries for garnish for each piece. I will definately make this again. This is a keeper.
This was divine! I followed others suggestions in adding vanilla and almond extracts. I also halved the sugar and used powdered sugar. My six year old and I made this together and got rave reviews. We frosted the cake then put it in the fridge overnight. It was absolute divinity, thanks!
EDIT: I made this cake again for a birthday party. To keep the cherries from settling on the bottom I added 1/2 cup of the cake mix to the cherries in a separate bowl. Added the eggs to the remaining cake mix, roughly mixed, then added the cherry mixture and mixed until barely combined but not enough to break up the cherries too bad. I also added 1 tsp of almond extract. I baked for 18 minutes in muffin cups and frosted with Cream Cheese Frosting II from this recipe. It was the TALK of the office!
Good. Used at potluck. did not try frosting. Used small amt. can fudge frosting while cake was warm.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Cherry Cake I
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 103
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make moist, rich chocolate cake.
This quick-and-easy chocolate cake is so moist and rich.
Too much chocolate is just enough with this moist, prize-winning cake.