- 1 package chocolate fudge cake mix (regular size)
- 2 eggs
- 1 teaspoon almond extract
- 1 can (21 ounces) cherry pie filling
- 1 cup sugar
- 1/3 cup milk
- 1/3 cup butter
- 1 cup (6 ounces) semisweet chocolate chips
- In a bowl, combine the cake mix, eggs and extract. Add pie filling; mix well. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean.
- Meanwhile, in a saucepan, combine sugar, milk and butter. Cook and stir until sugar is dissolved and butter is melted. Remove from the heat; stir in chocolate chips until melted. Pour over warm cake; spread evenly. Cool completely before cutting. Store in the refrigerator. Yield: 32 servings.
Reviews for Chocolate Fudge Cherry Cake
"I have made this with different combinations. Example spice cake and blackberry pie filling for the best Blackberry Cake and with carmel icing to top. Have also used strawberry cake mix and strawberry pie filling. Makes very moist cakes and lots of flavor."
"Don't let the simple ingredients fool you, this is a wonderful rich dessert! I often bake this in a bundt pan and make only half a batch of the super sweet glaze. This recipe can also be found in Cake Mix Doctor- I follow her directions of using electric mixer to combine ingredients. Try differnt flavored vanillas for wonderful variations. Rum extract is always a hit with the cherry!"
"By the way, the frosting for this cake is so yummy, I'll keep it in mind for other recipes, too!"
"I don't know exactly how to rate this recipe. Though the end result was excellent (oh, my, yes!), mixing it together was not as easy as I'd hoped. Granted, there are few ingredients, and the directions are minimal, but it was really hard to stir. I had decided not to use my electric mixer, 'cause I just didn't feel like messing with cleaning the beaters. So, I opted to use a whisk instead: MISTAKE! The mixture was so thick, that what I ended up with was a glob of the stuff clumped into the center of the whisk, and lots of dry cake mix. I ended up adding another egg just so there was a bit more liquid. Of course, after I added the pie filling, it was easier to stir (by that time, I had brought out my trusty old wooden spoon). I think that when I make this again, I'll combine the cake mix, eggs, extract AND pie filling all at once, and maybe even stir up the eggs a bit in a separate bowl before adding to the mix. And I'll start with the wooden spoon and save myself a great deal of frustration. Perhaps the fact that my arthritic hands don't work so well anymore when it comes to stirring played a part in this attempt. Anyway, the result was met with much pleasure to many tastebuds! I will try this again, and recommend it to my friends (with the addition of my comments on a revised method of mixing)."
"I got this from a Pillsbury cookbook years ago. Have made a number of times. It's one of the best chocolate cakes you will ever make. Give it a try, you won't be disappointed."
"I have made this many times, and it is excellent. Sometimes I substitue with vanilla extract---just a slight taste variation and just as good as almond flavor."
"This is one of the best desserts I have tasted in a long time. Its very easy, original, and tastes like it is homemade. I'm definatley making this again."
"I have made this cake twice now and brought it to gatherings. It got rave reviews, and I got lots of requests for the recipe. It is easy and fast but tastes like you have fussed for hours. Love it!"
"This is one of the moistest, yummiest chocolate cakes you'll ever eat!"
"the second time i made this i strained the cherries and folded them in later so they stayed whole"