Cherry Chocolate Cake Recipe
- 1 package chocolate cake mix (regular size)
- 3 large eggs, lightly beaten
- 1 teaspoon almond extract
- 2 cans (20 ounces each) reduced-sugar cherry pie filling, divided
- 3/4 teaspoon confectioners' sugar
- 1. In a large bowl, combine the cake mix, eggs and extract until well blended. Stir in one can of pie filling until blended. Transfer to a 13x9-in. baking pan coated with cooking spray.
- 2. 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.
1 piece: 187 calories, 6g fat (1g saturated fat), 35mg cholesterol, 253mg sodium, 33g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.
Reviews for Cherry Chocolate Cake
"I have also been making this sine 2004; Super cake; easy; freezes GREAT!! Don't listen to the review that called it "clay matter"... it is suppose to be thick ..Make it JUST like recipe says and believe me it is PERFECT111"
"I have made this cake many, many times and always have requests for the recipe so I print them up ahead of time. One substitute that makes it even better is to add 8 ounces of Cola, Dr. Pepper, or Root Beer instead of water."
"I would not make this recipe as is. One box of cake mix plus 3 eggs, and 1 t. extract = a bowl of clay. You have to add water or something. So, after I had my bowl of clay, I added the 1 C of water the cake mix called for. After getting everything mixed up, I was then able to add the cherry pie filling. Baked 10-15 minutes longer than the box called for.Not sure what I was supposed to use, but you definitely have to add more moisture to it than this calls for. I would make again the way I made it, but be prepared to be stumped as it is!"
"I have made this recipe many times. When serving I warm it up and put vanilla ice cream on it. YUUUUUM Every one loves it!"
"I too had this recipe many years ago, but made it for a friends birthday last week using a gluten free cake mix. She also cannot have nuts, so to be safe, I used peppermint extract instead of the almond. It was a huge success. I made another, as usual, but had used all my chocolate frosting ingredients on the birthday cake, so frosted ours with strawberry frosting and the cherries. I had to freeze some to keep my husband from eating it all."
"I run a Bed & breakfast & I make this often for my guests as a treat when they arrive! It is so moist that it doesn't need the extra cherries on top. I serve it just the way it comes out of the pan & it always gets rave reviews. I have also made it into heart shaped cupcakes for Valentines Day & used a small doily to stencil a small heart in the center of each one with icing sugar. It is also one of my families favorites for a special occasion cake. I have also made it with egg whites with good results. Try either all egg whites(6=3 eggs) or 1 egg & 4 egg whites. Changing out the eggs lowers the fat & cholesterol count"
"I have had this recipe for years. It was a Pillsbury Bake-off winner many years ago. It is always a big hit!"
"I am a "make from scratch" baker, but thought I would give this a try! I took the cake to the Nursing facility where my parents are staying for the nurses...and they LOVED it! It went fast! They are asking for more!"
"Mother gave me this recipe in the 70s and I have been getting rave reviews ever since then. Now, I sometimes use a box of red velvet cake in place of chocolate. Same delicious results! If you make it in a 9 x 13 dish, you can cut each square in half horizontally, put a slab of vanilla ice cream in it, top it with the remaining cake sliceand then pour some hot fudge sauce on top. It's ok now to roll on the floor! ' D"
"a friend made this for church coffee hour Mmmm wonderful. she topped it with chocolate frosting, i think the boiled frosting sounds wonderful... exactly how is that done? thanks for the reviews and ideas"
"Have had this same recipie for many years....given to me by a dear friend who is no longer living...........It is a family favorite.."
"Found this recipe about 5 yrs ago....everyone loves it...."
"I just made this cake a couple of days ago for a friend and her family but I put it in layers and did not use the cherry pie filling on top but instead frosted it with a rich whipped chocolate ganache. They LOVED it and it was gone by the next day. I have been making it for seveal years too and think it is delicious and moist. I do think the cake recipe part won the Pillsbury bake off awhile back. No wonder it was a winner. YUM!"
"I topped mine with buttercream frosting and a dollop of cherries. Yummy!"
"I have made this many times but we call it Chocolate Covered Cherry cake. I make a chocolate frosting to frost it."
"This has been my go-to recipe for years. Can omit the cherries on top - just use powdered sugar and top with whipped topping."
"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!"
"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."
"We love this cake but top it with whipped topping and shaved chocolate!"
"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."