Description
This Chocolate Cherry Cake is a delightful combination of rich devil’s food chocolate cake and sweet cherry pie filling, topped with a luscious homemade chocolate frosting. Perfect for gatherings or a special treat, this cake offers a moist texture with a burst of cherry flavor and a smooth, glossy chocolate topping.
Ingredients
Scale
Cake Batter
- 1 (15.25-oz) box Devil’s Food Cake Mix
- ¾ cup Devil’s Food Cake Mix (extra to make up for shrinkage)
- 1 (12-oz) can cherry pie filling
- 1 teaspoon almond extract
- 2 large eggs
- ¼ cup milk
Frosting
- 1 cup sugar
- 5 tablespoons butter
- â…“ cup milk
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly and set it aside to be ready for the batter.
- Mix Cake Batter: In a large bowl, combine the Devil’s Food Cake Mix, cherry pie filling, almond extract, eggs, and milk. Use an electric mixer to blend everything just until combined. For those who prefer whole cherries in the cake, mix the batter gently by hand to avoid breaking the cherries.
- Bake the Cake: Pour the prepared batter evenly into the greased pan. Bake in the preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. Once done, remove from oven and allow the cake to cool completely in the pan.
- Prepare the Frosting: While the cake cools, combine sugar, butter, and milk in a small saucepan. Bring the mixture to a boil over medium heat, stirring constantly to prevent burning. Continue boiling for 2 minutes while stirring. Remove from heat and stir in the semi-sweet chocolate chips until the mixture is smooth and glossy.
- Frost the Cake: Immediately pour the warm chocolate frosting over the cooled cake, spreading it evenly to cover the top. Let the frosting set before serving.
Notes
- Mix the batter by hand if you want to keep whole cherries intact in the cake.
- Ensure the cake is completely cool before pouring the frosting to prevent it from melting off.
- Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
- You can substitute almond extract with vanilla extract if preferred.
