With its moist cherry-infused crumb and delightfully gooey cherry pie topping, this festive Chocolate Cherry Cake really packs in the flavor. Smothered in rich, smooth chocolate frosting, it takes the essence of a classic cherry cordial and elevates it into a decadent dessert that's to die for.
Servings : 16
Prep Time 10mins
Cook Time 40mins
Cooling Time 1hr
Total Time 1hr50mins
For the Cherry Cake
1box(16.25 ounces) white cake mix
2cans(21 ounces per can) cherry pie filling, divided
2teaspoonspure vanilla extract
For the Chocolate Frosting
1cupsemisweet chocolate chips
1/4cupcanned evaporated milk
Make the Cake
Preheat oven to 350.
Lightly grease a 9x13 baking pan and line with parchment paper; set aside.
In a large mixing bowl combine the cake mix, 1 can cherry pie filling, eggs, oil, and vanilla; mix until thoroughly combined.
Pour cake batter into prepared pan and bake 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean.
Allow cake to completely cool before frosting.
Prepare the Frosting
Combine chocolate chips, evaporated milk, butter and vanilla in microwaveable bowl.
Microwave for 30 seconds.
Remove from microwave and whisk until mixture is smooth.
Add powdered sugar and continue whisking until smooth.
Spread it over the entire cake.
Top the cake with the other can of cherry pie filling.
To Store: Store cake at room temperature for up to 2 days wrapped in plastic inside an airtight container before adding the cherry pie topping. Keep opened cans of pie topping wrapped in plastic in the fridge. Cake will last an additional 3 days in the fridge.
To Freeze: Freeze up to 3 months with or without frosting, but don't add the topping. Open a new can of pie filling when you're ready to thaw out the cake.