Chocolate Fudge Cherry Cake Recipe

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"This made-from-a-mix dessert tastes like you started from scratch!" says Charlene Griffin, a field editor from Minocqua, Wisconsin.
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 32 servings

Ingredients

  • 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

Nutritional Facts

1 serving (1 slice) equals 162 calories, 5 g fat (3 g saturated fat), 19 mg cholesterol, 130 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. 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.
  2. 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.
Originally published as Chocolate Cherry Cake in Taste of Home October/November 2001, p65

Nutritional Facts

1 serving (1 slice) equals 162 calories, 5 g fat (3 g saturated fat), 19 mg cholesterol, 130 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Chocolate Fudge Cherry Cake

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 8, 2013

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!

MY REVIEW
Reviewed Sep. 22, 2013

By the way, the frosting for this cake is so yummy, I'll keep it in mind for other recipes, too!

MY REVIEW
Reviewed Sep. 22, 2013

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).

MY REVIEW
Reviewed Aug. 22, 2013

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.

MY REVIEW
Reviewed Jan. 16, 2013

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.

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