Cherry Chocolate Cake

By srumbel

I've had the recipe for this cake for years--it's a chocolate lover's delight!" writes Ann Purchase of Panama City, Florida. "It's so easy to make...and is perfect for cupcakes and bake sale treats, too. I get many requests for the recipe."

from tasteofhome

Ingredients

• 1 package chocolate cake mix (regular size)
• 3 eggs, lightly beaten
• 1 teaspoon almond extract
• 2 cans (20 ounces each) reduced-sugar cherry pie filling, divided
• 3/4 teaspoon confectioners' sugar

Details

Preparation time 15mins

Preparation

Step 1

•In a large bowl, combine the cake mix, eggs and almond extract until well blended. Stir in one can of pie filling until blended. Transfer to a 13-in. x 9-in. baking pan coated with cooking spray.
•Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Dust with confectioners' sugar. Top individual servings with remaining pie filling. Yield: 18 servings.

Nutritional Analysis:
One piece equals 187 calories, 6 g fat (1 g saturated fat), 35 mg cholesterol, 253 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.


I just made this cake a couple of days ago for a friend and her family but I put it in layers and did not use the cherry pie filling on top but instead frosted it with a rich whipped chocolate ganache. They LOVED it and it was gone by the next day. I have been making it for seveal years too and think it is delicious and moist. I do think the cake recipe part won the Pillsbury bake off awhile back. No wonder it was a winner. YUM!

I topped mine with buttercream frosting and a dollop of cherries. Yummy!

I have made this cake many times but we call it Chocolate Covered Cheery Cake. I make a chocolate frosting for frosting.

I've made this several times- it's simple and everybody LOVES it! Instead of topping with pie filling: Make Chocolate pudding using 1/2 recomended milk. Place in fridge until soft set. Stir in 8oz whipped topping and 1 cup chocolate chips. Frost & refrigerate until serving!

Delicious! My cherry hating kids couldn't keep their hands off of them. The recipe works very well in a large 12x18 jelly roll pan for a thinner bar type dessert.

We love this! Instead of topping the cake with pie filling, I color some Lite Cool Whip with red food coloring or a bit of maraschino cherry juice (a light pink-colored topping) and crown each piece with a stemmed maraschino cherry.

We love this cake but top it with whipped topping and shaved chocolate!

I make this cake quite often. It is easy and tastes great! I make it in a bundt pan instead of the 9x13 and top the slices with whipped cream as well as the cherries.