Chocolate Cherry Cake
A moist, fudgy cake made with a Devil’s Food cake mix, juicy cherry pie filling, and topped with a smooth, glossy chocolate icing, this cake is a showstopper for any occasion.
Equipment
- 9 x 13-inch Baking Dish
- Large Mixing Bowl
- Saucepan
- Wire Rack
- Measuring Cups and Spoons
- Toothpick
Ingredients
For the Cake
- 1 (15.25 ounce) box Devil’s Food cake mix
- 1 (21 ounce) can cherry pie filling
- 1 teaspoon almond extract (or substitute with vanilla extract)
- 2 eggs
For the Icing
- 1 cup sugar
- 5 tablespoons salted butter
- 1/3 cup milk (I use 2%, but whole milk or cream will also work well)
- 1 cup semi-sweet chocolate chips
Instructions
Cake Preparation
- Preheat the oven to 350°F (175°C) and spray a 9 x 13-inch baking dish with cooking spray to prevent sticking.
- In a large mixing bowl, stir together the Devil’s Food cake mix, cherry pie filling, almond extract, and eggs. Mix until all ingredients are well blended and the batter is smooth. The cherry pie filling will add a moist, fruity texture to the cake while providing that lovely cherry flavor throughout.
- Pour the cake batter into the prepared 9 x 13-inch baking dish and spread it evenly with a spatula.
- Place the baking dish in the preheated oven and bake for 25-30 minutes. To test if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. If not, bake for an additional 2-3 minutes and check again.
- Once the cake is done, remove it from the oven and place it on a wire rack to cool for a few minutes before applying the icing. Allow it to cool completely before slicing and serving for the best texture and flavor.