Let me just tell you how smart I thought I was. I’ve been digging into recipe boxes that were given to me when I got married. They are filled with handwritten notes and I was looking for a chocolate cake recipe. So when I stumbled upon this handwritten recipe for cherry chocolate cake, I knew I had to try it. The recipe looked easy while at the same time seemed so creative. And let me tell you, it is the BEST homemade chocolate cake recipe EVER. Are you catching my theme this week? (I shared the best spaghetti sauce recipe yesterday.)
Imagine my surprise when my parents came over for dinner and I served this cake only to find out it’s the million dollar winner from Pillsbury from years ago. 1974 to be exact. Well, I sure do know a good recipe when I see one?! I can’t wait to go into my recipe box and see what else pops up for me to make for you. 🙂
Well, if you were in the dark like me. Here’s is an absolutely delicious and rich recipe to serve for dessert. It’s even better the second day.
Best Homemade Chocolate Cake Recipe
Here’s what you’ll need:
Cake:
1 package of chocolate cake mix
2 eggs, slightly beaten
1 can (21 oz) cherry pie filling
1 tsp almond extract
Chocolate Icing:
1 Cup sugar
1/2 Cup butter or margarine
1/2 Cup milk
1 Cup semi-sweet chocolate chips
In a large bowl combine all the cake ingredients which include the cake mix, cherry pie filling, eggs and almond extract. You don’t need a mixer. You mix this by hand.
One thing to note is the cherry pie filling. Make sure you get cherry PIE filing and not just cherry filling. There is a difference, so read the can, man. 🙂
The batter will be very thick. You can see that it is much thicker than a brownie batter.
I need to make this cake again, I’m getting hungry.
Spread the batter into a 9×13 cake pan that has been sprayed with PAM. I used a spatula to even it. I love this air-bake cake pan to make my cakes. It’s fool proof! Bake for 25 – 30 minutes at 350 degrees fahrenheit.
You can find my other must have baking tools here.
Once the cake is baked, remove it and place on a cooling wrap. Immediately get to work on the glaze as you’ll want to top the cake while it’s still warm.
To make the icing, combine the sugar, butter and milk in a saucepan. Bring it to a boil over medium-high heat. Stir constantly. Let it boil for one minute. Remove it from the heat and stir in the chocolate chips.
Resist the urge to lick the spoon. This stuff is hot lava. Pour the frosting over the entire warm delicious best homemade chocolate cake recipe.
Enjoy, friends! This cake is amazing!
- Cake:
- 1 package of chocolate cake mix
- 2 eggs, slightly beaten
- 1 can (21 oz) cherry pie filling
- 1 tsp almond extract
- Chocolate Icing:
- 1 Cup sugar
- ½ Cup butter or margarine
- ½ Cup milk
- 1 Cup semi-sweet chocolate chips
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9x13 inch cake pan.
- Mix the cake mix, eggs, pie filling and almond extract.
- Pour batter into the cake pan.
- Bake 25 - 30 minutes at 350 degrees Fahrenheit.
- Once the cake it baked, place it on a cooling wrack and immediately begin the icing.
- Combine the sugar, Butter and milk in a saucepan. Bring it to a boil. Boil for 1 minute.
- Remove from heat and stir in the chocolate chips.
- Pour the icing over the warm cake and let cool completely before serving.
Have you ever tried this best Homemade Chocolate Cake recipe?
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I have made this cake about seven times. Each time it has been an absolute winner wherever I have brought it. And The Leftovers the next day if there are any, are outstanding. Each time I followed the recipe according to your directions and I’ve never had a problem. So that matter I made it and froze it without the frosting and it’s been fantastic. Thanks so much
Awesome! So glad you enjoyed it Jilian! It’s one of our favorites, too!
I made this cake for a dinner party with a gluten free cake mix. It is fabulous served with vanilla ice cream. Guest can have no gluten.
Great idea! Glad it turned out well for you. I love this cake!
I’m making this for a dinner party. One guest loves chocolate.
I have been making these for 25 years! It my favorite dessert! My mother in law got me hooked on this recipe ! We call them YaYa’s cherry chocate bars!
It is really good chilled! Yummy!
I made this for my husband’s birthday (he requested a “black forest” chocolate cherry cake, and your recipe came up in my Google search). This is one of the most moist, delicious cakes I’ve made in a long time. I used homemade chocolate chips which I make with coconut oil, and it added just a hint of coconut which was a good added flavor. My entire family loved it, and it was sooo easy! I can see taking this to a potluck. It makes a lot, and it stays just as moist the second day. Divine!
So glad you enjoyed it Shana!
I made this cake for my husband’s birthday today & it was delicious. I did not have almond or vanilla abstract so that was left out of the cake portion of the recipe. I also used lite cherry pie filling. The cake very light & moist. The chocolate icing worked out just fine too. I bought new sugar just to be on the safe side. I would make this cake again.
Thanks for letting me know Heather! This is one our family favorites as well.
I made this 2 times. first time the choc chips would not all melt. That wasn’t so bad.
I followed the directions exactly, 2nd time the sugar in the icing was grainy.
I boiled it at a rolling boil for 1 min, timed & stirred the entire time.
I want to make it for friends for Christmas, but I am hesitant,
What did I do wrong ?
Hi Lena, It sounds like the temperature is not getting high enough for the sugar. Every stove is different. I would try to bring it to a boil while stirring and then stop stirring once it comes to the boil. Let it boil for one minute and remove from heat and add the chocolate chips. When I make my caramel corn, I don’t stir during the rapid boil phase so that might help bring it up a bit to get the sugar to fully melt. Let me know if that helps!
Thank you for posting this recipe!! My mom used to make this cake when I was a kid and I have been in search of it for many years now. I knew the basic ingredients for the cake part but what stumped me was the glaze. All of the other recipes I came across had more like a frosting on top and I know that my moms was different. My search has ended.
I had to test a small piece and it was still uncooked in the center. I had to put it back in the oven for about 10-12 minutes more to cook the center. Now my concern is the outer late is over cooked.
Hi, I’m sorry you’re having trouble. Did you bake it in a 9×13 pan? The cake is very moist, so the outside should be okay. I usually test it before I take it out with a knife and if it comes out clean in the center, it’s fully cooked.
Made it for the first time tonight. Family will be eating for tomorrow at a Memorial Day picnic. I think I used too much glaze though. Also, cake badly sunk in the middle though I baked it at the right temp and time. Oh well! We’ll see tomorrow what happens. Thanks, if nothing else it’s a easy recipe.
I love this cake, so easy to make, and tastes so good. I wanted to try a gluten free version for my daughter, so I made it with Betty Crocker gluten free chocolate cake mix, and it was just as good as the regular cake mix. I made the gluten free one in cupcake form, baked for 20 minutes.
Awesome! This is a great recipe. Thanks for sharing that it worked Gluten Free too!
This is my third cake. I went to get indgredents and all were on sale so l made two one to share. They turned out perfect again! Wonderful recipe and so easy!
So glad you liked it Martha! It’s a keeper. 🙂
I have been making this cake for years!!! I am so glad to see it making a come back 🙂 It has been a family favorite since Pillsbury came out with it years ago, and I know everyone that has commented on it will love it! So glad to see you bringing back some of the classics, and I am even happier that I found your website!!! Happy cooking!
Thanks Pam! The classics are a favorite of mine. I’ve been going through my grandma’s recipe box. Some of turned out great and some not so great. 🙂 I only share the great so I’m glad you like it!
Can you freeze the Cherry Chocolate cake?
Hi Sharon, I don’t see why not!
Does this need to be refrigerated?
Hi Erin, I don’t keep it refrigerated and it is fine.
You forgot to mention temperature and time to bake. I assumed 350 but it took longer than I thought. Not sure how long because I kept checking and leaving it more and more minutes.
It was awesome and the whole family loved it, thanks.
Hi Kim! I’m sorry for the confusion. The bake time is listed in the printable recipe box at the bottom but I’ll add it to the post as well. You’re right, 350 for 25 – 30 minutes.
Do you add all the ingredients from cake box with the other two eggs, pie filling and extract?
Hi Tina. No. You just add the ingredients that are listed above. Ignore the box instructions for the chocolate cake.
As I am making this for a BBQ, I’m wondering if it would turn out well using a white or spice cake mix and apple pie filling. I have a can of apple, and ran to the store for cherry…. Gonna have to try it. 🙂
That sounds awesome. Let me know how it goes!
I have made this cake for years and it is my favorite! Serve it with whipped cream on top and it tastes like black forest cake!
My mom has made this cake for years, and passed it down to me and my sister once we were out of the house. I agree–BEST cherry chocolate cake ever!