Tawra's Chocolate Covered Cherry Cake

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I love a good, moist chocolate cake. I don’t make them often, but it’s nice knowing there’s one waiting for me in the kitchen when I really, really want something sweet and it has to be chocolate.

Over the weekend, I tried a very easy recipe for Chocolate Covered Cherry Cake that is made with no oil. The name alone convinced me to try it because I do love chocolate covered cherries!

Then I saw how easy the recipe was (four ingredients) and decided to make it for our Mother’s Day Batts family gathering Saturday night and offer it alongside a dessert fruit pizza.

This is how simple it is. You mix together in a bowl a box of devil’s food cake mix, a can of cherry pie filling, 2 eggs and a teaspoon of almond flavoring. Mix it and bake it and glaze or frost it, and you’re done. I put a simple chocolate glaze on my cake.

Most of my guests decided to have a slice of both desserts, and I don’t remember seeing anything left on their plates.

I found the recipe for this easy cake in a cookbook from the Tar River Piecemaker Guilting Guild that’s no longer available, but after researching a little, I found out it was the 1974 Pillsbury Bake-Off Grand Prize winner. That cake was named Chocolate Cherry Bars and featured a glaze as well that sounds much sweeter than the one I make.

If you want a simple dessert for a birthday party or just a family meal, give this easy cake a try.

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Ingredients

  • 1 pkg. Pillsbury fudge cake mix (This brand works best.)
  • 1 can (21 oz.) cherry pie filling
  • 1 teaspoon almond extract (optional)
  • 2 eggs

Preparation

Step 1

Preheat oven to 350 degrees. Combine everything by hand, mixing well. Pour into a greased and floured 9x13 cake pan. Bake for 30 minutes. Cool and frost with:
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FROSTING:

1 cup sugar
5 Tablespoons butter
1/3 cup milk
6 oz. chocolate chips

In a saucepan, bring sugar, butter and milk to a boil. Stir constantly and cook for 1 minute. Remove from heat and stir in chips. Pour over cake and smooth out.

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