Very moist and rich. A favorite of my two grown sons. It keeps very well.

Recipe Summary

Servings:
24
Yield:
1 -9x13 inch cake
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch baking pan.

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  • Cream the butter with sugar until light and fluffy. Mix in the eggs and almond extract and beat well. Add the cocoa powder and mix until well combined.

  • By hand, stir the cake flour, baking soda and salt together. Add flour mixture to the butter mixture and mix until just combined. Stir in the cherry pie filling. Pour the batter into the prepared pan.

  • Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted near the middle comes out clean. Cool and frost with Chocolate Buttercream.

Nutrition Facts

159 calories; protein 1.9g; carbohydrates 28.6g; fat 4.6g; cholesterol 25.7mg; sodium 200.6mg. Full Nutrition
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Reviews (87)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/17/2005
Very good cake. I make this same cake using a boxed devils food cake mix, 1 tsp. almond extract, 2 eggs and a can of cherry pie filling. It's basically the same recipe only faster. I put it in a oiled bundt pan and bake it for approx. 30 minutes. The glaze is made of 5 tablespoons of butter, 1/3 cup milk and 1 cup white sugar mix and bring to boil for 2 minutes, remove from heat and add 1 cup chocolate chips....put on the cooled cake and garnish with halves of maraschino cherries. Wonderful easy version of this same cake. It can also be made in a 9x13" pan (which I spray with cooking oil with flour)....Both the recipe submitted and the easier version is wonderful! Read More
(107)

Most helpful critical review

Rating: 3 stars
02/21/2007
I expected a lot more of this cake. The taste was quite ordinary and I'm not sure I liked the cherries "popping" up while I was eating the cake. I made it in two 9 inch round shapes but I had to bake it a lot longer than the suggested time. Read More
(8)
114 Ratings
  • 5 star values: 86
  • 4 star values: 19
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 2
Rating: 4 stars
06/17/2005
Very good cake. I make this same cake using a boxed devils food cake mix, 1 tsp. almond extract, 2 eggs and a can of cherry pie filling. It's basically the same recipe only faster. I put it in a oiled bundt pan and bake it for approx. 30 minutes. The glaze is made of 5 tablespoons of butter, 1/3 cup milk and 1 cup white sugar mix and bring to boil for 2 minutes, remove from heat and add 1 cup chocolate chips....put on the cooled cake and garnish with halves of maraschino cherries. Wonderful easy version of this same cake. It can also be made in a 9x13" pan (which I spray with cooking oil with flour)....Both the recipe submitted and the easier version is wonderful! Read More
(107)
Rating: 5 stars
10/12/2003
This cake is quite good. There's a similar recipe on this site that uses cake mix, and I liked this one much better! Make a good, chocolatey frosting and it's rich and impressive. Read More
(34)
Rating: 5 stars
12/07/2005
This was a big hit with my family. I'm not a cake aficionado, so I really made this cake for my wife. She was very impressed and said it was "great." I used Chocolate Fudge Buttercream Frosting from the allrecipes website and it was a good choice. If you are a beginner to cake making as I am, this may help you: In step #4, the recipe mentions serving the cake with chocolate buttercream frosting. That could be interpreted to mean the "frosting" that is made in step #2, because it could certainly pass for frosting. After realizing that the dry ingredients wouldn't work without the butter mixture in step two, it all came together in my mind, but it did give me pause. Even I, the non-cake fan, have already had three pieces. Between three of us, there's only about 25% of the cake left even though it was finished less than 12 hours ago. The combination of cherries and chocolate is genius. This cake is as moist as cakes come. Read More
(25)
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Rating: 5 stars
07/06/2008
I made this cake and added a shot glass of cherry liquor for a little jolt...and also added the cherry liquor to a whipped topping instead of choc. icing....It was really good...I got a lot of compliments on such an easy recipe....Thanks Ginger Read More
(18)
Rating: 5 stars
07/07/2005
What a great cake! I have to tell you though that I cheated. I used a dark chocolate boxed cake mix and canned cherry pie filling. I also iced it with chocolate flavored whipped topping instead of regular icing. Fabulous!!! Read More
(15)
Rating: 5 stars
12/09/2003
amazing! i even used light pie filling egg substitute and light margarine and my dad and i finished it in one night and declared it the best cake ever! You must try this! Read More
(15)
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Rating: 5 stars
04/29/2008
Easy delicious and it does keep well! My husband loves this in cupcake form! Read More
(10)
Rating: 2 stars
10/12/2003
I tried this recipe and my husband liked it but my kids and I werent too crazy about it.The cherry pie filling seems to water down the taste of the chocolate and it didnt really seem as moist as it did wet.I like to really taste the chocolate and I didnt with this recipe. Read More
(8)
Rating: 3 stars
02/21/2007
I expected a lot more of this cake. The taste was quite ordinary and I'm not sure I liked the cherries "popping" up while I was eating the cake. I made it in two 9 inch round shapes but I had to bake it a lot longer than the suggested time. Read More
(8)
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