Tuesday, March 13, 2012

Chocolate Cherry Cake with Fudge Icing

I love chocolate covered cherries.  Call me cheap, white trash, whatever you want to, but I like the cheap chocolate covered cherries.  You know, the ones that are a buck or two, Queen Anne style, where the chocolate is very poor quality and the cherries are in corn syrup.  Yeah, they are gross, but I love 'em.  This cake is like a chocolate covered cherry, but without the fillers.  Then it is topped with a fudge like icing that I could eat by the spoonful.  Oh wait, I did eat it by the spoonful.  And it was gooood!
This recipe is all over the net.  Southern food, all recipes, and a gazillion other places.  But I made a few slight alterations, which I think improve it. This cake is really best eaten the day it is made, or if it makes it to the next day, then that day.  By day 3, just scrape off the icing and eat it and dump the cake. 


  • 1 boxed devil's food cake mix, or dark chocolate 
  • 21 oz. can cherry pie filling
  • 2 eggs-beaten
  • 1 tsp almond or vanilla extract
  • 3 TBSP mayonnaise

Heat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.  In a large bowl, combine cake mix, cherry pie filling, mayo, extract, and 2 eggs by hand; stir until well blended. Pour batter into prepared pan.  Bake for 25 to 30 minutes, or until it tests done. Cool. 


  • 1 cup sugar
  • 1/3 cup butter
  • 1/3 cup milk
  • 1/2 tsp vanilla
  • 6 oz. (1 cupish) chocolate chips
 In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Add vanilla.  Remove from heat, and stir in chocolate chips until smooth. Immediately pour over partially cooled cake.

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