This post was originally published on January 25, 2010 and contains affiliate links.
My mother’s chocolate cherry cake recipe is one of the easiest (and yet most impressive!) desserts I have ever made. Whenever I make this cake, everyone gives it rave reviews. The base is a box cake mix. Forget making a cake from scratch ever again! Go to the store and pick out the most sinfully chocolate cake mix they have, and you are already halfway there to having a luxurious dessert.
Chocolate Cherry Cake with Chocolate Fudge Glaze
Cake:
Chocolate Fudge Glaze:
- 5 Tbsp butter
- ½ cup sugar
- 1/3 cup milk
- 1 cup (6 oz.) semisweet chocolate chips
Directions:
Mix cake ingredients together by hand (batter will be stiff). Bake at 350° for 30 minutes in a greased and floured 13×9 inch pan. Cool for 10 minutes. Make glaze by combining butter, sugar and milk in a small saucepan. Bring to boil for 1 minute stirring constantly. Remove from heat, and stir in chips until smooth. Spread over still-warm cake.
Tips: If you don’t have almond extract on hand then you can always leave it out. If you have milk chocolate chips on hand already, then they can be used also. Also, be gentle when mixing the cake ingredients. You don’t want to smash all the cherries!
Add these ingredients for chocolate cherry cake to your grocery list right now! I promise you won’t regret it.
Disclosure: This post contains affiliate links. Thank you for supporting Simply Rebekah.
Is that a real picture of the cake? I want to know where you got the plate?!
It is a real picture, but not mine! Jen, this recipe is in the Baer cook book. It is really a keeper. You should try it.
This cake is AMAZING! I tried it once with raspberry pie filling and that wasn’t as good. The flavor was good but it was missing the juicy fruit pieces and then there were seeds in it which was weird. I will stick to the original recipe from now on.
Angie, that is super helpful to know that the raspberry filling isn’t as good. Thank you!
Yum Yum Yum! One of my all time favorites! Now I just need a good excuse to make it!
MMMmmmm. Looks so good! I copied it to my recipes on OneNote…and can’t wait to try it!
So I totally have this cake MADE at my house right now! I made it Friday. It’s a very moist and fluffy cake. Super easy to make! Found the recipe about 18 years ago. Yum..,
Rachel, I made this cake on Friday too! Isn’t that funny! Maybe you can give me tips on how to stop myself from eating it all in one sitting. 🙂
We just enjoy it with morning coffee. I like that it doesn’t have oil in it. A little less guilt 🙂
Less guilt with no oil! I’ll take it! Along with a third piece. haha!
Im wondering if an expirement is in order to see if you could do a vanilla/peach pie filling combo, or a spice/apple pie filling combo. Might be something fun for summer or fall cakes… Just a thought. I think I’m gonna try the peach ones this weekend for cupcakes. I’ll let you know how it works out 🙂
YES! YES! YES!!! You should write a guest post for me about your success (or failure!) with these experiments!!!!!