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.
Cherry Chocolate Cake Hack
Moving on, this is an impressive cherry chocolate cake that is one of the simplest “hacks” I’ve made yet. I actually laughed out loud, all “jolly-like”, at how easy this recipe is. It takes 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. You know, the Devil’s Food Cake mix. Why do they call it Devil’s Food? According to Wikipedia, it’s because the quality of the chocolate (bakers chocolate vs dry coco) and the addition of coffee flavor is supposed to make it more ‘sinful’. I know, crazy right?
*laugh out loud all jolly-like with me now*
The Cherry Chocolate Cake Hack Instructions!
Ok… so 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.
GLAZE FOR THE CHERRY CHOCOLATE CAKE
While it’s baking, melt ½ 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 ½ 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 a moment at this point. Its sheer beauty may make you shed a tear. It’s OK,.. .. 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.
This cake is seriously so yummy and so simple to make (you know I’m all about the simple). I’m only sad right now because there’s none left. And if you make it, it will go in a flash in your house as well.
G’head. Try it. You’ll see. 🙂
Thanks for taking some time to read about this Cherry Chocolate Cake Hack Recipe!!! If you make it, I’d love to hear your feedback in the comments below. Thanks SO much for stopping by The Salty Pot today!!
- 1 box Devils Food Cake Mix
- 1 Can Cherry Pie Filling
- 3 Eggs
- For the Glaze
- ½ Cup Butter
- 6 tablespoon Cocoa
- 5 tablespoon Milk
- 3 ½ 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.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 696Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 101mgSodium: 615mgCarbohydrates: 133gFiber: 2gSugar: 82gProtein: 6g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.