My son, age 21, gives this recipe 5 stars. I don't always have almond extract or choc chips, but the cake also tastes wonderful without. It bakes up perfectly in 9x13 pan. Start testing for doneness at 28-30 minutes. The cake has a firm crumb and does not need iced if eaten as a snack cake.
Very nice and easy. I didn't use the choc chips and I used Kirsch, 2T, instead of almond flavoring. Baked for exactly 45min.
Made this for my mother's birthday and it was a hit!The almond flavor in the cake was so yummy. I baked it in 2 9 inch pans and it took about 30 minutes. I used canned chocolate frosting between the layers, then covered the whole thing in dark chocolate ganache. Topped it off with a bit more pie filling, piped a border of frosting to hold it in, then added stars of frosting around the pie filling and topped each star with a whole almond. It was beautiful! I will be making this again.
This cake is just wonderful! I make it for my sister's birthday and used a milk chocolate cake mix and omitted the choco chips (I thought I had some but didn't). It was easy to prepare. The cake was very moist and the cherry flavor was nicely balanced with the chocolate cake. Definitely a keeper!
such a simple recipe and such a delicious cake, followed the directions exactly and was perfect, topped with whipped cream and cherries this dessert disappeared quickly, had to promise guests I would make it again, many thanks
Excellent! To add a bit more cherry flavour, added a small package of unsweetened KoolAid to mix - WOW!!! Top with whip cream, and real cherries, had everyone begging for recipe!! Too bad there aren\'t 10\'s - this is a DEFINITE winner!!!
Nice moist cake. I melted some chocolate chips and mixed in cherry brandy and some powdered sugar for the glaze.