I made this one this weekend and it was wonderful!! Because I wanted more of a bar than a cake (see PatD's review) I used a Betty Crocker Fudge Brownie mix. We were out of almond extract so I omitted it (good excuse to make them again - must do it right to be fair you know
Delicious! I made it as a Valentine's treat for my boyfriend who LOVES chocolate and cherries. It was a big hit! And very easy. I think I earned extra points for making the icing (as described here) from scratch - I'll be using that alone for other recipes, too! <br/>I was a little unclear if I was supposed to add the other ingredients that the chocolate fudge cake mix box called for. Reading this recipe, it didn't seem like I was supposed to, but using just the egg and the mix and the cherries seemed like an awfully dry mixture, so I added a little water and all was fine.
This cake is absolutely scruptious and so easy to make. I made it according to the recipe shown and baked it in a bundt pan. It turned out beautiful and tasted great. Several in the group I made it for said it was the best cake they'd ever tasted. Thanks for sharing! This one is a keeper. (I also made it w/yellow cake mix and apple pie filling - still good but the chocolate is best).
I make this exact same cake recipe, without the frosting. I bake it in a bundt pan, then just sprinkle with powdered sugar or drizzle with a basic chocolate glaze. This is MUCH better the second day, by the way.
I LOVE this cake! And so does everyone I've ever made it for! I like the cherries crushed so I mix it with my KitchenAid stand mixer, but otherwise I followed the recipe exactly and it is wonderful! The cake is so moist and the frosting is incredible. I will never buy frosting in a can again, this recipe is so easy to make and is better than any can frosting! Thank you for posting this recipe - it has become a favorite that I will continue to make. I think I will try some of the cake and pie filling variations as someone else mentioned! Yum!
My husband is not a big cherry fan, but loved this. I made it exactly as printed, mixed it in my KitchenAid, and the cherries broke into small bits, so there were cherries in every bite! I was afraid that the frosting/glaze would be too thin, but it stayed where it was put and was perfect. I made mine in a standard bundt pan, and not only did it taste wonderful, but it looks great too (for as long as it lasts!)
The cake was good, but I could hardly taste the cherries. The icing was very sweet and fudgy.I used a can of black cherry filling that time, then I made this as a layer cake for a birthday and frosted it with a chocolate cream cheese frosting and it was very good.
This cake did not have enough of a cherry flavor, I could barely taste it at all. I'm going to try it again and use cherry extract along with the almond extract, because the cake itself came out good.
I made your recipe for my daughter's 5th birthday party. The only difference was making it into cupcakes. She said they were "AWESOME"! I was worried the kids wouldn't eat them with the cherries inside, but they all did. I actually had more trouble with the adults... But those who tried them loved them! (The icing was *super* sweet - I found it didn't need much at all)
WOW!!! Duckit, thanks for sharing! I didn't have almond extract so I used vanilla and it worked well. This is a keeper for sure! A++++++