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Prep 10 mins
Cook 1 hr
This makes a really moist and delicious dessert.
Make and share this Moist Chocolate Cherry Cake recipe from Food.com.
- Combine all ingredients, leaving cherry pie filling and chips to the end.
- Pour into a greased and floured bundt pan.
- Bake at 350 degrees F for 1 hour until done.
- Sprinkle with powdered sugar, or make a glaze to drizzle on the cake.
I made this cake a couple of days ago and I'm glad I didn't get the review done right away because it tastes even better now than it did fresh-baked. It is extremely moist. I added a teaspoon of almond extract to accentuate the cherry flavor, but that was the only change I made. I only greased and floured my pan lightly and the cake stuck to the pan, so I recommend that you grease and flour well. My pan is just a cheap 1970's teflon lined aluminum, so that may have been part of the problem. The cake is very sweet and doesn't need a glaze. I liked it plain or with a bit of whipped cream or ice cream. Wonderful flavor combination in this cake, and super easy to make. Thanks, Mirjam!
This easy cake is a winner! It has chocolate for the chocoholics but also some fruit for those who like to delude themselves about eating fruit in their dessert. I had to put some in the freezer, and was surprised at how well it held up. I didn't use any nuts, because I thought it would be too many flavors in one cake.
This was the best cake!! I have made this twice. The first time I made it for a co-worker's b-day and my DS was so bummed because he couldn't have any!! So, of course, I had to make it again a couple of days later. So easy and so good!! I actually didn't have a bundt pan so I bought one and am now on the lookout for other bundt cake recipes!! Thank you Mirjam!! PS - just found the Chocolate Orange B-cake of yours and am off to make it!!