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Chocolate Cherry Cake with Fudge Icing
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- #14032
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
1 comment
ingredients
Cake
1 package dark chocolate fudge cake mix
1 can cherry pie filling
2 eggs, beaten
1 teaspoon almond extract
Icing
1 cup sugar
1/3 cup milk
5 tablespoons butter
1 cup semisweet chocolate chips
directions
Mix together all cake ingredients. Pour into a greased, floured (or dusted with cocoa) 13x9" pan. Bake for 25-30 minutes at 350 degrees F.
Bring sugar milk and butter to light boil for 1-2 minutes. Remove from heat. Mix in chocolate chips thoroughly. Let sit 1-2 minutes.
Spread on top of cake. Let sit until icing sets. Freezes well too.
added by
cafekarina
nutrition data
516 calories, 20 grams fat, 86 grams carbohydrates, 6 grams protein per serving.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
see more cakes using chocolate cake mix recipes
reviews & comments
Can't rate it as yet since I have not tasted it but I will. I did make some changes since I did not have all the recipe called for. I subbed strawberry pie filling for the cherry, added 1/3 cocoa powder to a yellow cake mix and left out the almond extract. For the icing I increased the sugar by 1/3 cup because it tasted to buttery for me, cut the chocolate chips back to 1/2 cup of good dark chocolate chips and added 1 tsp vanilla and it turned great. In my opinion this made way to much icing for the 13x9 cake I had. Will cut the amounts back next time. Taking this to a church dinner and I bet it's a hit.
January 9, 2007
YUM! This is a great, easy dessert to fix in just a few minutes. We loved it! I used 1/4 cup milk and 3/4 cup sugar to make the frosting a bit thicker, and a 10 oz. pkg. of chocolate chips. The frosting was thick and just perfect for the cake. Thanks for the great recipe!
March 14, 2006
This is amazing! I normally double the frosting on cake recipes, but this one makes plenty. Also works very well for cupcakes.