"A must for chocoholics, very moist and fudgy, yet oh so simple to bake." — Jan
Watch video tips and tricks
1 (18.25 ounce) package
devil's food cake mix
1 (21 ounce) can
cherry pie filling
semisweet chocolate chips
I have made this cake many times for almost 25 years! This is incredibly moist with the perfect chocolate icing. When I'm asked to bring something for a large gathering, I often bring this, baked into bars. Bake in a 15x10" pan, about 20-30 minutes. It's easier to serve this way, and goes further too.
Have made this recipe many times because I am a chocolate cherry lover. The recipe is a good place to start, but I have experimented with it since i have made it so many times. Cake texture is MUCH better if you mix the wet ingredients together first (including your cherry pie filling), and also add 1/3 cup water and 1/3 cup oil to those ingredients. Then mix in your cake mix. Also, instead of using the frosting recipe, I fold in dried cherries and chocolate chips to the batter, then bake, and serve the cake alone. The dried cherries and chocolate chips definitely give the flavor of the cake a big boost!
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.
I used a bundt pan and this cake came out great. Thanks
The cake alone is worthy of many, many more stars. (I did add about 1/4 cup of oil to the batter). Rich, moist and a nice mild cherry flavor. Mmmm. The frosting, however, wasn't the greatest match for this wonderful cake. Too sweet and distracting. After making it again, you absolutely must use the SATINY CHOCOLATE GLAZE recipe instead. Mr. "I don't like cherries" has already requested a third round with this cake...
Absolutely fantastic. Most importantly, it does not taste like a packaged cake. It's absolutely delicious --- moist, flavorful, festive but still simple. I baked it in a 10" Bundt pan for about 40 mns and it came out perfect. The almond extract makes a big difference, so do not skip or substitute it. I suggest following the recipe exactly as is. The frosting is fudgy and fabulous. The cherry flavor is subtle, but still definitely there. The whole thing is much better the next day, however. You might not be that excited about it if you eat it when it's just out of the oven. Make the cake, pour the frosting on it per directions, and serve it the next day. It's a major hit!
Best cake I ever made. I used a dark chocolate with pudding in cake mix. You must use receipe frosting as it makes the cake. Family loves it! A receipe to never forget.
Delicious cake. Used recipe as written and wouldn't change a thing.A must try for you chocolate cherry lovers.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Cherry Cake III
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 100
This quick-and-easy chocolate cake is so moist and rich.
See how to make moist, rich chocolate cake.
Too much chocolate is just enough with this moist, prize-winning cake.