Chocolate Cherry Cake I

Rating: 4.49 stars
104 Ratings
  • 5 star values: 68
  • 4 star values: 27
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 2

This recipe uses chocolate cake mix and cherry pie filling for an easy and delicious cake with a frosting made with chocolate chips.

By Kathy Pieniazek
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified

Directions

  • Combine cake mix, cherry pie filling, and three eggs. Mix until well blended.

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  • Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.

  • To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.

  • Remove from heat.

  • Stir in chocolate pieces until melted and smooth.

  • Frost when cake is cool.

Nutrition Facts

Per Serving:
291.1 calories; 3.4 g protein; 47.5 g carbohydrates; 39.8 mg cholesterol; 280.2 mg sodium. Full Nutrition

Reviews (84)

Read More Reviews

Most helpful positive review

Liz Williams Evans
Rating: 5 stars
02/19/2007
This was the best chocolate cake I have ever made. I used a bundt pan, so you need to half the frosting. Today I made another one using white cake mix, apple pie filling and white chocolate chips for the frosting. Delicious..... Read More
Helpful
(117)

Most helpful critical review

ALEXSISMILLER
Rating: 3 stars
01/15/2006
Made this as a bundt cake with a triple chocolate cake mix. I followed the other suggestions of baking 43 minutes and cutting back to 1/2 cup sugar in the frosting. Instead of chocolate chips I used white chocolate chips. My boyfriend liked the cake but I found it very gritty/granular tasting. The granularity seemed to be the cake mix rather than the sugar (which some reviewers had commented about). But definitely a moist cake! Initally the batter seems to be very thick. Also I think I would have added more cherry pie filling to make it a thinner batter - that might help with the grittiness. Read More
Helpful
(32)
104 Ratings
  • 5 star values: 68
  • 4 star values: 27
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
Liz Williams Evans
Rating: 5 stars
02/19/2007
This was the best chocolate cake I have ever made. I used a bundt pan, so you need to half the frosting. Today I made another one using white cake mix, apple pie filling and white chocolate chips for the frosting. Delicious..... Read More
Helpful
(117)
KBurt
Rating: 5 stars
02/12/2004
This is one of my all time favorite chocolate cakes. I add one tsp of almond flavoring the cake mix and I think it is then perfect! You can also bake it in a jelly roll pan for bars. It is so fast and easy to make and a big hit at pot luck dinners. Read More
Helpful
(49)
ALEXSISMILLER
Rating: 3 stars
01/15/2006
Made this as a bundt cake with a triple chocolate cake mix. I followed the other suggestions of baking 43 minutes and cutting back to 1/2 cup sugar in the frosting. Instead of chocolate chips I used white chocolate chips. My boyfriend liked the cake but I found it very gritty/granular tasting. The granularity seemed to be the cake mix rather than the sugar (which some reviewers had commented about). But definitely a moist cake! Initally the batter seems to be very thick. Also I think I would have added more cherry pie filling to make it a thinner batter - that might help with the grittiness. Read More
Helpful
(32)
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Arizona Desert Flower
Rating: 5 stars
01/09/2012
This was divine! I followed others suggestions in adding vanilla and almond extracts. I also halved the sugar and used powdered sugar. My six year old and I made this together and got rave reviews. We frosted the cake then put it in the fridge overnight. It was absolute divinity thanks! EDIT: I made this cake again for a birthday party. To keep the cherries from settling on the bottom I added 1/2 cup of the cake mix to the cherries in a separate bowl. Added the eggs to the remaining cake mix roughly mixed then added the cherry mixture and mixed until barely combined but not enough to break up the cherries too bad. I also added 1 tsp of almond extract. I baked for 18 minutes in muffin cups and frosted with Cream Cheese Frosting II from this recipe. It was the TALK of the office! Read More
Helpful
(30)
mswilson
Rating: 4 stars
11/27/2008
This was easy and fast. It was very moist. I didn't change a thing except I used the Satiny Chocolate Glaze from this site for the icing. Read More
Helpful
(14)
JSDEB
Rating: 4 stars
05/07/2007
I originally found this recipe in a cookbook from Western NC. It uses almond extract also. Gives it more of a chocolate covered cherry taste. Still a delicious cake tho. Read More
Helpful
(13)
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JACKIEM1497
Rating: 5 stars
06/23/2007
This is very yummy cake and the icing was yummy. I made a 13 x9 cake and added maraschino cherries for garnish for each piece. I will definately make this again. This is a keeper. Read More
Helpful
(12)
SALSU
Rating: 4 stars
10/30/2011
I used the package chocolate cake mix 3 eggs some vanilla (1 tsp) and a 32 oz jar of cherry pie filling but I put in the mixture about 2/3rds of the jar (2 cans work also). That left a little over a cup of filling to use for topping with Cool Whip. USE A BUNDT PAN! It makes a nice presentation. I baked it (it's thick) for about 45 mins until a toothpick comes out clean. Let it rest for about 10 mins then flip onto a plate. Then instead of the frosting I topped each slice with a dollop of the Cool Whip and a spoon of cherry filling on top of that. Keep refrigerated it even tastes better cold. Read More
Helpful
(11)
Linda Lee
Rating: 5 stars
02/16/2010
Good. Used at potluck. did not try frosting. Used small amt. can fudge frosting while cake was warm. Read More
Helpful
(10)
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