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Cherry Chocolate Cake Recipe

Cherry Chocolate Cake Recipe photo by Taste of Home

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"I've had the recipe for this cake for years--it's a chocolate lover's delight!" writes Ann Purchase of Panama City, Florida. "It's so easy to make...and is perfect for cupcakes and bake sale treats, too. I get many requests for the recipe."

This recipe is:

Healthy

Diabetic Friendly

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Cherry Chocolate Cake Recipe

Prep: 15 min. Bake: 30 min. + cooling

Yield: 18 Servings

15 30 45

Ingredients

1 package chocolate cake mix (regular size)
3 eggs, lightly beaten
1 teaspoon almond extract
2 cans (20 ounces each) reduced-sugar cherry pie filling, divided
3/4 teaspoon confectioners' sugar

Directions

In a large bowl, combine the cake mix, eggs and almond extract until well blended. Stir in one can of pie filling until blended. Transfer to a 13-in. x 9-in. baking pan coated with cooking spray.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Dust with confectioners' sugar. Top individual servings with remaining pie filling. Yield: 18 servings.

Nutritional Analysis: One piece equals 187 calories, 6 g fat (1 g saturated fat), 35 mg cholesterol, 253 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

Originally published as Cherry Chocolate Cake in Light & Tasty February/March 2004, p5

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Reviews for Cherry Chocolate Cake

Cherry Chocolate Cake

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Reviewed on May. 09, 2012 by Mrs.Duncan

I've made this several times- it's simple and everybody LOVES it! Instead of topping with pie filling: Make Chocolate pudding using 1/2 recomended milk. Place in fridge until soft set. Stir in 8oz whipped topping and 1 cup chocolate chips. Frost & refrigerate until serving!

Reviewed on Oct. 21, 2011 by ButterLovingGirl

Delicious! My cherry hating kids couldn't keep their hands off of them. The recipe works very well in a large 12x18 jelly roll pan for a thinner bar type dessert.

Reviewed on Feb. 05, 2010 by ssans@surewest.net

We love this! Instead of topping the cake with pie filling, I color some Lite Cool Whip with red food coloring or a bit of maraschino cherry juice (a light pink-colored topping) and crown each piece with a stemmed maraschino cherry.

Reviewed on Apr. 28, 2009 by sandrawalsh

Reviewed on Jan. 15, 2008 by Hatgal

We love this cake but top it with whipped topping and shaved chocolate!

Reviewed on Jan. 10, 2008 by Anonymous

I make this cake quite often. It is easy and tastes great! I make it in a bundt pan instead of the 9x13 and top the slices with whipped cream as well as the cherries.

Reviewed on Jan. 10, 2008 by ezaske@hotmail.com