Chocolate Cherry Cake
This decadent chocolate cherry cake features a moist chocolate cake base topped with a cherry filling and a rich chocolate frosting. Its easy preparation and irresistible taste make it a perfect treat for any occasion.
This decadent chocolate cherry cake features a moist chocolate cake base topped with a cherry filling and a rich chocolate frosting. Its easy preparation and irresistible taste make it a perfect treat for any occasion.
- Carbohydrate 11.5910518157892 g
- Cholesterol 9.73420139289821 mg
- Fat 4.92063368383233 g
- Fiber 0.275333338134641 g
- Protein 1.04840104205175 g
- Saturated Fat 3.04750416866034 g
- Serving Size 1 1 Serving (41g)
- Sodium 46.4286111230027 mg
- Sugar 11.3157184776545 g
- Trans Fat 0.311262569632979 g
- Calories 90 calories
Step-by-step
- Combine cake mix, cherry pie filling, and three eggs. Mix until well blended.
- Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
- To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
- Remove from heat.
- Stir in chocolate pieces until melted and smooth.
- Frost when cake is cool.
A printed ingredient list cannot predict how canned cherry pie filling will react with standard box cake mix, adding dense fruit purée directly to the dry structure without requiring added oil or water. Incorporating the entire fruit filling straight into the batter creates pockets of moisture throughout the crumb that keep the final crumb tender even as the starches cool and firm up on the counter. When preparing the baking vessel, coat every corner of the nine-by-thirteen-inch pan thoroughly with shortening and dust it completely with flour so the sugary fruit portions release cleanly without tearing the delicate structure.
- Bake the batter in a preheated oven set strictly to 350 degrees Fahrenheit for thirty-five to forty minutes, watching closely for a toothpick inserted into the center to emerge free of wet residue.
- Boil the sugar, butter, and milk mixture for exactly one full minute while stirring constantly to dissolve the sugar crystals entirely and prevent scorching at the bottom of the saucepan.
- Remove the hot frosting base from the heat source immediately before stirring in the semisweet chocolate chips, allowing the residual heat to melt the chocolate into a glossy, pourable finish.
- Allow the baked base to cool completely to room temperature before applying the warm chocolate topping to prevent the frosting from melting into a thin glaze.
- Adapt the dessert for vegetarian diets by ensuring your chosen commercial cake mix contains no animal-derived emulsifiers, or substitute plant-based butter and milk alternatives in the frosting step if dairy needs to be avoided.
Store leftovers under a domed cake cover at room temperature for up to two days, or transfer slices to the refrigerator if you prefer a firmer texture from the chilled fruit filling. Mastering this straightforward process yields a deeply flavorful dessert that relies on precise heat control rather than complicated culinary maneuvers.
