WARNING: This cherry chocolate cake is the best chocolate cake you will ever lay tastebuds on. Side effects include:
- Cutting multiple slivers from the cake and nibbling them over the pan.
- Wanting cake for breakfast, lunch and dinner. And dessert.
- Finishing an entire cake in roughly 2 days.
One of life’s tragedies for me is that cakes made from scratch never taste as good as cakes made from mixes. Why must this be?! As a “from-scratch” kinda gal this reality is just plain hard to swallow. Hard to swallow UNLESS it’s cherry chocolate cake. It goes down so smooth that I must set my principles aside.
My aunt found this recipe in a magazine and prepared it for my going-away-to-college cookout. Cherry chocolate cake has been a family favorite every since.
A couple tips when preparing this or any other mix cake:
- Stir the batter ingredients until lightly incorporated. Otherwise, cake mix dust will fly.
- Beat the batter on a medium (not high) speed for 2 minutes.
- Do not beat for longer than 2 minutes or your cake will be less tender and full of air pockets.
If you manage to keep any leftovers around, I salute you. And good luck with the side effects!
What’s your favorite box mix cake?
- 1 devil’s food cake mix with pudding (I use Pillsbury)
- 2 large eggs, room temperature
- 21 ounce can cherry pie filling (I use Lucky brand lite)
- 1 teaspoon almond extract
- 1/3 cup sour cream
- 1 cup sugar
- 1/3 cup butter
- 1/3 cup milk
- 1 cup semi-sweet chocolate chips (I use Hershey’s Special Dark)
- In a large bowl, beat cake mix, eggs, pie filling, almond extract and sour cream on low speed for a few seconds until incorporated and then on medium speed for 2 minutes. (Do not under or over-beat.)
- Pour into a greased 13×9 cake pan. Bake at 350 for about 25 minutes or until a toothpick inserted in the middle come out with moist crumbs. Allow cake to cool for 5 minutes. Using a toothpick or skewer, prick holes all over the top of the cake. Ice warm.
- To make the icing, place sugar, butter and milk in a 2-quart saucepan and stir constantly over medium-high heat. Bring to a boil and boil 1 minute. (Mixture will double in size so be careful!) Remove from heat and stir in chocolate chips until the mixture is smooth.
- Pour icing over warm cake. Wrap tightly and refrigerate cake at least 1-2 hours before serving. Refrigerate any leftovers.