Warning: This is the best cherry chocolate cake you will ever lay tastebuds on.
One of life’s tragedies for me is that cakes made from scratch never taste as good as cakes made from mixes.
Why must this be??
Being a from-scratch kinda gal, I fought this reality for a long time, but after my aunt made me this Cherry Chocolate Cake, I gave up the fight and helped myself to a second slice. (I also threw out all my other chocolate cake recipes.)
Tender, moist and perfectly chocolatey, this cake will melt in your mouth. A bonus? The icing recipe is also great on cupcakes, pound cakes and brownies.
( Insert Cherry chocolate cake.jpg here)
1 devil’s food cake mix with pudding (I use Pillsbury)
2 large eggs, room temperature
21 ounce can cherry pie filling (I use “lite”)
1 teaspoon almond extract
1/3 cup sour cream
1 cup sugar
1/3 cup butter
1/3 cup milk
1 cup semi-sweet chocolate chips (I use Hershey’s Special Dark)
In a large bowl, beat cake mix, eggs, pie filling, almond extract and sour cream on low speed for a few seconds until incorporated and then on medium speed for 2 minutes. (Do not under or over-beat.)
Pour into a greased 13×9 cake pan. Bake at 350 for about 25 minutes or until a toothpick inserted in the middle come out with moist crumbs. Allow cake to cool for 5 minutes. Using a toothpick or skewer, prick holes all over the top of the cake. Ice warm.
To make the icing, place sugar, butter and milk in a 2-quart saucepan and stir constantly over medium-high heat. Bring to a boil and boil 1 minute. (Mixture will double in size so be careful!) Remove from heat and stir in chocolate chips until the mixture is smooth.
Pour icing over warm cake. Wrap tightly and refrigerate cake at least 1-2 hours before serving. Refrigerate any leftovers.
- 1 devil’s food cake mix with pudding (I use Pillsbury)
- 2 large eggs, room temperature
- 21 ounce can cherry pie filling (I use “lite”)
- 1 teaspoon almond extract
- 1/3 cup sour cream
- 1 cup sugar
- 1/3 cup butter
- 1/3 cup milk
- 1 cup semi-sweet chocolate chips (I use Hershey’s Special Dark)
- In a large bowl, beat cake mix, eggs, pie filling, almond extract and sour cream on low speed for a few seconds until incorporated and then on medium speed for 2 minutes. (Do not under or over-beat.)
- Pour into a greased 13×9 cake pan. Bake at 350 for about 25 minutes or until a toothpick inserted in the middle come out with moist crumbs.
- Allow cake to cool for 5 minutes.
- Using a toothpick or skewer, prick holes all over the top of the cake. Ice warm.
- To make the icing, place sugar, butter and milk in a 2-quart saucepan and stir constantly over medium-high heat.
- Bring to a boil and boil 1 minute. (Mixture will double in size so be careful!)
- Remove from heat and stir in chocolate chips until the mixture is smooth.
- Pour icing over warm cake. Wrap tightly and refrigerate cake at least 1-2 hours before serving. Refrigerate any leftovers.
Stephanie says
Wow! that looks really good :D Pinning it so I can try it soon!
Caitlin says
My grandma makes this exact same cake! It’s one of my favorites! So so so tasty!
Melissa says
This looks like one I will have to try! Yummy! Thanks for sharing. Stopping by from http://www.singinghoneybee.blogspot.com
Lisa @ Lisas Creative Designs says
Oh and just when I’ve decided to be on a diet! I love chocolate cake and chocolate covered cherries. When I am in a sinful mood I may make this recipe. I have bookmarked it. Looks delish!
Erlene says
Love chocolate and cherries…will have to give this a try. Pinned. Would love if you came and shared this on Friday Pin Fest Link Party.
Ashley @ 3 Little Greenwoods says
My mouth is watering. Seriously!
Pinning and making this weekend! ;)
Marty@A Stroll Thru Life says
Oh my goodness, this sounds delicious. I would love for you to link up to my Inspire Me party that just started. http://www.astrollthrulife.net/2014/04/211th-inspire-me-tuesday.html Hope to see you there.
James Anderson says
This chocolate cherry cake looks insanely delicious! The combination of moist chocolate cake, tangy cherries, and rich frosting is totally mouthwatering.