The Story:
Chocolate covered strawberries are great, but baking cherries with chocolate is divine. After making my Cherry Cobbler Muffins yesterday, I had an opened can of cherry pie filling. I couldn’t let it go to waste.
Leigh Anne, from Your Homebased Mom, also gave me this adorable red and while linen for photos yesterday. She was a few hours late for my cherry muffin photos, but I knew it would be perfect for my cake today.
This cake is basically a cherry Texas sheet cake, but much easier because it uses a cake mix. The glaze is perfect and I promise you will love it. I know I’ll be making sure my mother gets this recipe.
Cherry Chocolate Cake
Cake:1 box devil’s food cake mix
3 eggs
1 teaspoon almond extract
1 can cherry pie filling (21 oz)
Glaze:
½ cup butter
5 tablespoons unsweetened cocoa
6 tablespoons buttermilk (or milk and lemon juice*)
3 ½ cups powdered sugar, sifted
1 teaspoon vanilla extract
Directions:
1. Preheat oven to 350 degrees.
2. Mix devil’s food cake mix, eggs, almond extract and cherry pie filling together. If you sift the cake mix, it will blend much easier.
3. Pour batter into a greased 9X13 pan, or whatever size desired. A bunt cake would beautiful. Make sure to distribute the batter evenly, or spread it so that there is less in the middle. (The flatter the cake, the better when you pour the glaze.)
4. Bake for 20-30 minutes depending on thickness of cake. A toothpick should come out clean when done.
5. While cake is in the oven, sift 3 ½ cups powdered sugar and set aside.
6. In a small saucepan, bring butter, cocoa and buttermilk to a boil. Remove from heat.
7. Pour chocolate mixture over the powdered sugar and mix until smooth. Add vanilla.
8. Pour glaze over cake as soon as it comes out of the oven. You can put the cake on to a plate or serving dish and then pour the glaze. This way, there is extra room for the glaze to runoff.
* I used just under 6 tablespoons milk and added a few drops of lemon juice because I didn’t have buttermilk. Also, before I poured the glaze on the cake, I used and fork and poked holes on the top of the cake so that the glaze would better be absorbed.
I made this last year for my Pastor who loves cherries! So yummy and EASY!
I can't wait to try this one too. You have so many great recipes.
THANKS!!
The napkin looks perfect with the cake! Yum!!!
Oh my goodness! Stop now I can't take it anymore! Just looking at your photos is addicting. Ha ha I want to try them all. I shared on my blog site your wonderful recipe for cream cheese pumpkin muffins. I just tried them and they were to die for! My children went crazy. Thanks so much!
This was amazing!!! Made it for hubby’s b-day. The kids say it’s the best cake EVER. I loved it so much, I just had to blog about it. Can’t wait to try more of your recipes. And your photos are amazing too!
Blessings,
Alyson
My family all really like this cake a lot. Along with the missionaries. 🙂 Thanks!
This was one of the worst internet recipes I have tried. The cake was the consistency of a wet sponge. The glaze was sickeningly sweet and that was using only half of the full amount prepared. A complete waste of time and money. Thankfully this was a trial run for an upcoming birthday and I can make something else.
You may have done something wrong. I followed the recipe word for word and it turned out amazing. Everyone wanted the recipe.
Sorry to hear your baking experience was not the best. I also made this recipe and it turned out great. I often tweek recipes, but I followed exactly as written.
This looks delicious – how can I print this recipe?
I made this yesterday. The cake is absolutely scrumptious! So quick and simple to make, and, did I say scrumptious? Thanks for posting a ‘must keep’ recipe!!!
Looks delicious!! Do I prepare the cake mix though with the oil and water the way the cake mix directions say? Or is it just the eggs, pie filling and extract?
will this work just as well in 8″ round pans?
The cake was great, but the glaze was too sweet. Next time ~ NO GLAZE!
My family really enjoys this cake every time it is served.
The ingredients for the glaze can’t be correct. There isn’t enough liquid to make a glaze. I had to add twice as much milk and ended up with icing instead of glaze. Probably should use only a cup of sugar because it’s too thick and too sweet.
I made this tonight, it turned out great, not too sweet. Used a box of dark chocolate fudge cake mix and a can of cherry pie filling from Aldi. When measuring the powdered sugar, I used a pyrex measuring cup and lightly filled. Used non dairy milk to make this dairy free, did need to add a little more milk to make the frosting the right consistency. The frosting shouldn’t be runny, because when it’s spread over the hot cake, it will melt and slightly soak in. Only used half the frosting, will save the other half for donuts.