Moist Chocolate Cherry Cake

READY IN: 1hr 10mins
Recipe by Mirj

This makes a really moist and delicious dessert.

Top Review by Donna M.

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!

Ingredients Nutrition

Directions

  1. Combine all ingredients, leaving cherry pie filling and chips to the end.
  2. Pour into a greased and floured bundt pan.
  3. Bake at 350 degrees F for 1 hour until done.
  4. Cool.
  5. Sprinkle with powdered sugar, or make a glaze to drizzle on the cake.

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