Chocolate Cherry Cake
Servings: 24 servings
Calories: 111kcal
Surprisingly moist and soft, this 3-ingredient chocolate cherry cake is a crowd-pleaser. You'd be amazed how easy it is to make it too!
Print Recipe
Ingredients
- 2 large eggs
- 1 box Devil’s cake mix Note 1
- 1 can (21oz) cherry pie filling Note 2
Cream cheese frosting (optional):
- 4 oz cream cheese softened
- 1/2 cup (120g) sour cream
- 1/4 cup powdered sugar
- 1/8 teaspoon almond extract
Instructions
- Preheat the oven to 350°F (177°C). Spray 13×9-inch baking pan with a cooking spray.
- In a large mixing bowl with a whisk attachment, beat the eggs for a minute until fluffy.
- Add chocolate cake mix and cherry pie filling, and continue to beat the mixture until smooth, starting on low speed and gradually increasing the speed to medium high.
- Pour the batter into the baking pan and spread it evenly with a spatula.
- Bake for about 25 minutes, or until the inserted toothpick comes out clean.
- Cool the cake on wire rack in the pan. Serve warm or cold with whipped cream, vanilla ice cream, and/or fudge sauce, if desired.
For cream cheese frosting:
- Whip the cream cheese until fluffy. Add sour cream, powdered sugar and almond extract and beat until smooth.
Notes
Note 1: If you can't find devil's food cake mix, try chocolate, yellow, or red velvet in its place!
Note 2: Be sure to use cherry pie filling, not canned cherries!
Storing Tips:
- Refrigerate the cherry chocolate cake in an airtight container for up to 3 days.
- Freeze it in an airtight container for up to 3 months. I like to freeze it in slices in a ziplock bag, this way you can enjoy one slice at a time!
- Refrigerate the cherry chocolate cake in an airtight container for up to 3 days.
- Freeze it in an airtight container for up to 3 months. I like to freeze it in slices in a ziplock bag, this way you can enjoy one slice at a time!
Nutrition
Calories: 111kcal
Carbohydrates: 20g
Protein: 2g
Fat: 3g
Sugar: 7g
Sodium: 158mg