This Chocolate Cherry Cake is a delightful vintage dessert combining a rich chocolate fudge cake mix with sweet cherry pie filling and a hint of almond extract. The simple batter produces a moist, tender crumb, while the homemade frosting, a smooth blend of butter, sugar, evaporated milk, and melted chocolate chips, adds the perfect finishing touch. Ideal for potlucks, holidays, and weeknight indulgences, this recipe delivers classic flavors with minimal effort, making it a beloved retro favorite.
Ingredients
For the Cake:
- 1 box chocolate fudge cake mix (Betty Crocker recommended)
- 21 oz cherry pie filling (1 can)
- 1 tsp almond extract
- 2 eggs (large )
For the Frosting:
- 1 cup white sugar
- 5 tbsp unsalted butter
- ⅓ cup evaporated milk
- 1 cup semi-sweet chocolate chips (melted)
Instructions
Step 1: Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking pan.
Step 2: Prepare the Cake Batter
- In a large mixing bowl, combine the chocolate fudge cake mix, cherry pie filling, almond extract, and eggs.
- Stir by hand until well blended. Do not use a mixer.
Step 3: Bake the Cake
- Pour the batter into the prepared baking pan.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Prepare the Frosting
- In a small saucepan, combine the sugar, butter, and evaporated milk.
- Bring to a boil over medium heat, stirring constantly.
- Boil for 1 minute.
- Remove from heat and stir in the melted chocolate chips until smooth.
Step 5: Frost the Cake
- Pour the warm frosting over the cake while it’s still slightly warm.
- Spread evenly and allow the frosting to set before slicing.
Tips
- Use a fork as written on the card, do not use a mixer, which can overwork the batter.
- Substitute vanilla for almond extract if you prefer a milder flavor.
- Line the pan with parchment for easier removal and cleaner slices.
- Check doneness with a toothpick in the center at 25 minutes.
- Pour frosting on while the cake is warm so it soaks in slightly.
- Add chopped walnuts or pecans to the batter for crunch.
- Try with raspberry pie filling for a raspberry-chocolate variation.
- Serve with whipped cream or vanilla ice cream for a richer dessert.
- Store covered at room temperature for 1 to 2 days or refrigerate for longer freshness.
Nutrition
Calories: 365kcalCarbohydrates: 54gProtein: 4gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 38mgSodium: 250mgPotassium: 210mgFiber: 2gSugar: 35gVitamin A: 120IUVitamin C: 1mgCalcium: 55mgIron: 2.4mg
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