CHERRY CHOCOLATE CAKE.
Sounds sexy doesn’t it? That’s because it is. This Cherry Chocolate Cake is a luscious chocolatey Devils Food cake, dotted throughout with juicy cherries, all topped with a rich, chocolatey glaze that adds a moist denseness to the cake that you would make you run (arms flailing and screaming gibberish), naked in the streets for.
Well, maybe the naked part is just me.
Moving on, this is an impressive cherry chocolate cake that is one of the most simplest “hacks” I’ve made yet. I actually laughed out loud, all “jolly-like”, at how easy this recipe is. Just a few super simple ingredients that you probably have in your pantry right now: Devil’s Food Cake mix, three eggs, and a can of cherry pie filling finishes the list. Now, this could be any chocolate cake mix you wanted to use folks, but I like to get all “gourmet” on things, so I sprung for the fancy box. I know, crazy simple right?
*laugh out loud all jolly-like with me now*
The Cherry Chocolate Cake Hack Instructions!
Ok… here we go!
Preheat your oven to 350. Grease a 9 x 13 pan. You can also be fancy and use a bundt pan, like I did. In fact, if you have the bundt pan handy, I advise you to use it. It’s showy and makes you look super talented. Everyone likes to be considered super talented right?
Now comes the hardest part of the whole recipe. Ready???
Open that crazy cake mix box. Open the bag inside. Pour the contents in a bowl. (Put the empty box in your recycle bin. Think of the kids.) Crack in your eggs over the cake mix. Open the can of pie filling. Scoop it in the cake mixture. Miiiiiiiiiiiiix it all around. Don’t do a cyclone type mix… just gently incorporate it all together really well. Sing a song or whistle a tune maybe. Pour the contents into the pan and throw it in the oven, baking for 35 – 40 minutes or until a toothpick comes out clean.
While it’s baking, melt 1/2 cup of butter in a sauce pan. Add 5 tablespoons of cocoa, 6 tablespoons of milk, and a dash of vanilla, and bring to a boil. Combine that mixture into 3 1/2 cups of icing sugar and mix together. You want the consistency of thick syrup. Add a bit more milk by the tablespoon if you need to loosen the glaze. This is the lusciousness that will top your sexy cake:
Glazin’ it up!!
I turned out the cake onto a stand and poked holes all over that beauty with that same wooden skewer used earlier for testing. Slowly drip the glaze over the cake’s chocolatey goodness. Put some love into the whole process. If you’re a foodie like me, you may need moment at this point. Its sheer beauty may make you shed a tear. It’s OK,.. here here… go ahead and revel in all its super sexy splendor.
After the glaze sets, you can slice it. (That is, if you can wait that long.). Now, don’t get me wrong, I’m absolutely sure there are other cake recipes out there that will rival this one. HOWEVER. This recipe has the EASY factor pulling it ahead of all others. You can whip up this gorgeous cherry chocolate cake in less than five minutes for the oven, and have an impressive dessert finished in about an hour.
G’head. Make it. You’ll see.
- 1 box Devils Food Cake Mix
- 1 Can Cherry Pie Filling
- 3 Eggs
- For the Glaze
- 1/2 Cup Butter
- 6 Tbsp Cocoa
- 5 Tbsp Milk
- 3 1/2 C Confectioners Sugar
- dash of vanilla
- Combine cake mix, pie filling and eggs in a bowl. Mix well.
- Pour batter into a greased 9 x 13 or Bundt pan
- Bake in a preheated 350 Degree oven for approximately 35 - 40 minutes or until a toothpick comes out clean. Cool.
- To make the glaze, combine butter, cocoa, milk and vanilla in a sauce pan. Bring to a boil and add the sugar. Stir until smooth. You want the consistency of thick syrup so if you need to add more milk, do so only by the tablespoon.
- Poke holes in the cake with a skewer and slowly drizzle the glaze over the cake. Let completely cool and set before cutting.