Prep 10 mins
Cook 35 mins
This is a 1974 Pillsbury Bake-off Grand Prize winner that I received in a mailer.
Make and share this Chocolate-Covered Cherry Cake recipe from Food.com.
- 1 package devil's food cake mix
- 1 (21 ounce) can cherry pie filling
- 2 large eggs
- 1 teaspoon almond extract
- Place rack in center of the oven and preheat to 350degrees.
- Lightly mist a 13x9 inch baking pan with vegetable oil spray.
- Set pan aside.
- Place all ingredients into large mixing bowl and beat with electric mixer on low for 1 minute.
- Stop the machine and scrape down the sides of the bowl with a rubber spatula.
- Increase speed to medium and beat for 2 minutes more.
- The batter should look thick and well blended.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Place the pan in the oven.
- Bake the cake for 30-35 minutes.
- Remove the pan from the oven and place it on a wire rack to cool.
- Serve with a chocolate glaze or frosting.
- (That wasn't included in the recipe).
I used this recipe to make cupcakes with cream cheese icing for a baby shower. They were a huge hit, and my husband devoured the leftovers.
I also have made this cake from "The Cake Mix Doctor" cookbook. The preface gives recognition to the Pillsbury Bake-off. It is very moist and decadent. I've served it to many rave reviews. I've never tried it as a layer cake and I would be interested in how it turns out. This is definately a keeper for me and mine.
This is word for word the exact recipe from the book The Cake Mix Doctor by Anne Byrn. This is a very moist and delicious cake but I would love to hear from anyone that has figured out how to make it in layers and have it not be so dense. The layers bake flat and shrink from the side of the pan. I have made it many time and it is always a big hit. I've also made it with strawberry pie filling and used other cake mix flavors and other pie filling flavors.