Chocolate Cherry Cake Recipe
This classic chocolate cherry cake combines cake mix, cherry pie filling, and a fudge-like frosting for a nostalgic treat.
Ingredients
- 2 eggs
- 1 box chocolate cake mix (I use Duncan Hines)
- 1 can (21 oz) cherry pie filling
- 1 teaspoon almond extract
- 5 tablespoons butter
- 1 cup sugar
- ⅓ cup milk
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Grease a 13x9-inch dish.
- In a large bowl, whisk 2 eggs. Stir in 1 box chocolate cake mix , 1 can (21 oz) cherry pie filling, and 1 teaspoon almond extract until smooth.
- Pour into the greased dish, and bake for 30–32 minutes, or until a toothpick inserted into the center comes out clean.
- As soon as the cake gets out of the oven, place 5 tablespoons butter, 1 cup sugar, and ⅓ cup milk in a saucepan over medium heat. Boil for 1 minute.
- Remove from the heat and whisk in 1 cup semi-sweet chocolate chips until melted.
- Immediately pour the frosting over the warm cake and tilt the pan until the entire cake is coated. Don't use a spatula to spread it, which can cause the frosting to not set as smoothly.
- Let cool completely before slicing.
Notes
Don't skip the almond extract! It's important for bringing out the cherry flavor in the cake.
Make sure to frost the cake soon after removing it from the oven, and NOT after it cools. Frosting a warm cake is the key to a smooth and shiny frosting on top.
A scoop of ice cream on top is a great idea for serving!
Store any leftover cake at room temperature or in the fridge, tightly covered, for several days. You can also freeze the cake for several months.
Nutrition
Calories: 363kcalCarbohydrates: 51gProtein: 4gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 42mgSodium: 312mgPotassium: 226mgFiber: 2gSugar: 36gVitamin A: 205IUVitamin C: 0.003mgCalcium: 77mgIron: 3mg
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