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Cherry Chocolate Cake Recipe
Cherry Chocolate Cake Recipe photo by Taste of Home

Cherry Chocolate Cake Recipe

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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."
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES: 18 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  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.
Originally published as Cherry Chocolate Cake in Light & Tasty February/March 2004, p5

Nutritional Facts

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.

Reviews for Cherry Chocolate Cake

AVERAGE RATING
   (26)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 20, 2014

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.

MY REVIEW
Reviewed Nov. 11, 2013

I baked this cake just as recipe read. It was wonderful and so easy. If you need a quick cake recipe try this one. It's really great.

MY REVIEW
Reviewed Aug. 21, 2013

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!

MY REVIEW
Reviewed Aug. 16, 2013

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!

MY REVIEW
Reviewed Aug. 15, 2013

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.

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