Chocolate Cherry Cake

“I made this one this weekend and it was wonderful!! Because I wanted more of a bar than a cake (see PatD’s review) I used a Betty Crocker Fudge Brownie mix. We were out of almond extract so I omitted it (good excuse to make them again – must do it right to be fair you know ). The brownies were dense and moist. Warning note: If, as I am, you are trying to increase protein and reduce carbs, this is an extremely dangerous and murderously tempting dessert. Run away – I just couldn’t! Thanks for posting this one!!”

“This cake is absolutely scruptious and so easy to make.I made it according to the recipe shown and baked it in a bundt pan.It turned out beautiful and tasted great. Several in the group I made it for said it was the best cake they’d ever tasted.Thanks for sharing! This one is a keeper.(I also made it w/yellow cake mix and apple pie filling – still good but the chocolate is best).”

“I make this exact same cake recipe, without the frosting. I bake it in a bundt pan, then just sprinkle with powdered sugar or drizzle with a basic chocolate glaze. This is MUCH better the second day, by the way.”

“I LOVE this cake! And so does everyone I’ve ever made it for! I like the cherries crushed so I mix it with my KitchenAid stand mixer, but otherwise I followed the recipe exactly and it is wonderful! The cake is so moist and the frosting is incredible. I will never buy frosting in a can again, this recipe is so easy to make and is better than any can frosting! Thank you for posting this recipe – it has become a favorite that I will continue to make. I think I will try some of the cake and pie filling variations as someone else mentioned! Yum!”

“My husband is not a big cherry fan, but loved this. I made it exactly as printed, mixed it in my KitchenAid, and the cherries broke into small bits, so there were cherries in every bite! I was afraid that the frosting/glaze would be too thin, but it stayed where it was put and was perfect. I made mine in a standard bundt pan, and not only did it taste wonderful,but it looks great too (for as long as it lasts!)”

“The cake was good, but I could hardly taste the cherries.The icing was very sweet and fudgy.I used a can of black cherry filling that time, thenImade this as a layer cake for a birthday and frosted it with a chocolate cream cheese frosting and it was very good.”

“This cake did not have enough of a cherry flavor, I could barely taste it at all.I’m going to try it again and use cherry extract along with the almond extract, because the cake itself came out good.”

“I made your recipe for my daughter’s 5th birthday party.The only difference was making it into cupcakes. She said they were “AWESOME”!I was worried the kids wouldn’t eat them with the cherries inside, but they all did.I actually had more trouble with the adults…But those who tried them loved them!(The icing was *super* sweet – I found it didn’t need much at all)”

“WOW!!!Duckit, thanks for sharing! I didn’t have almond extract so I used vanilla and it worked well.This is a keeper for sure!A++++++”

“Thank you for this recipe. I had it many years ago and lost it when I moved. It’s like an old friend…so nice to have it back. The only difference is mine said to frost it while hot. Which ever way you do it I know it’s a great cake.”

“I made this recipe for a girl that my husband works with as it was her birthday.Now, I NEVER went into detail to my husband about how it was made…but I called him to see if everyone enjoyed it and the first thing he said was “Everyone loved it and they couldn’t stop talking about how good the frosting was”… So, there is the proof!!! Thanks for a great recipe!I’ll be sure to use this again and pass it on.”

“I have been making this recipe for years…glad to see it on recipezaar!”

“Oh my gosh, this is our new FAVORITE dessert! Took ‘picky eaters’ advice and used large box of Betty Crocker brownie mix with chocolate syrup packet and Comstock ORIGINAL cherry pie filling. Mixed by hand very gently so that cherries remain whole. Slightly underbaked in 13X9. Results were amazing. Try it…you’ll love it!”

“I have been baking this for many many years…I also use other flavors of cake mixes with complimentary pie filling, ex:yellow cake mix with apple pie filling…all simple and delicious”

“I made mine in a bundt cake–only needed 1/2 the frosting…delicious and moist, I could eat the whole thing!! So easy to make!”

“Yummy. I have been making this cake for years, and it was a big hit with the men at work when I took it to a food day.”

“This is my husband’s favorite cake although I make it with a fudge cake mix.The frosting is to die for.”

“These were a hit at my dessert party last week!(And almost embarrassingly easy to make, too!)I was hoping for more of a bar-like consistency, so next time I’ll try PatD’s suggestion of using a brownie mix instead of the cake.I’m still dreaming about that sinfully delicious chocolate glaze.YUM! :)”

“SOOOOooooooo yummy!! I’m eating one as I’m writing this. It got rave reviews from guests last night–everyone asked how to make it. Very easy, too!! I’ll definitely make this often!!!!”

“This is a recipe I made for years and I am so happy I found it here again as I lost the recipe. I made this for a birthday at work and they went crazy for it. The cake batter is quite thick and you must mix carefully not to crush the fruit, but you will be rewarded with a moist cake and fudgy frosting that is killer with vanilla ice cream! A comforting dessert that brings rave reviews every time!”