RECIPE SUBMITTED BY Lynn McGinnis
The only way I can describe this cake is exquisite! I am a chocoholic and this is going to be one of my very favorite cakes. It is not made with a mix like a lot of chocolate cherry cakes but from “scratch” and is it ever good. I found this recipe today, followed the recipe exactly – and it turned out perfect! Very moist and yummy. I used a bundt pan.
Exquisite Chocolate Cherry Cake
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup pure cocoa
1 1/4 cups white sugar
2 eggs
1/2 cup butter or margarine or 8 tablespoons, melted
1 cup buttermilk
2 teaspoons vanilla extract
1 (21 ounce) can cherry pie filling
In a large mixing bowl whisk together the flour, baking soda, salt, cocoa and sugar. Mix well with whisk. Add eggs, melted butter, buttermilk, vanilla extract and cherry pie filling mixing well each time with a spoon. (I didn’t use the mixer on the cake and mixed just until all ingredients were wet). Pour into a well sprayed bundt pan or 9 x 13 cake pan. Bake in preheated 350 degree oven 55 to 60 minutes until center is cooked. Let cake cool for 20 minutes before removing from bundt pan. (If using a 9 x 13 inch pan, it may not take that long to cook. Just make sure center is done when tested).
Frosting
3/4 cup white sugar
1/4 cup evaporated milk
3 tablespoons butter or margarine
1/2 cup chocolate chips
1 teaspoon vanilla extract
Combine sugar, milk and butter in pan on top of stove. Bring to boil and cook for 1 minute. Remove from heat and add vanilla and chocolate chips. Stir with spoon or whisk until chips are melted. (I put this in a small pitcher pour and drizzle over cake if using bundt pan. You can spread on cake if using 9 x 13 cake pan. If frosting becomes too thick add a little milk and heat about 15 seconds in microwave. (Note: If you make this cake in a 9 x 13 pan, I would double the frosting recipe. This was recommended by original recipe). I doubt that I would double the icing as it is very rich, like a fudge. Doesn’t take that much. Enjoy!
The only way I can describe this cake is exquisite! I am a chocoholic and this is going to be one of my very favorite cakes. It is not made with a mix like a lot of chocolate cherry cakes but from “scratch” and is it ever good. I found this recipe today, followed the recipe exactly – and it turned out perfect! Very moist and yummy. I used a bundt pan.
Exquisite Chocolate Cherry Cake
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup pure cocoa
1 1/4 cups white sugar
2 eggs
1/2 cup butter or margarine or 8 tablespoons, melted
1 cup buttermilk
2 teaspoons vanilla extract
1 (21 ounce) can cherry pie filling
In a large mixing bowl whisk together the flour, baking soda, salt, cocoa and sugar. Mix well with whisk. Add eggs, melted butter, buttermilk, vanilla extract and cherry pie filling mixing well each time with a spoon. (I didn’t use the mixer on the cake and mixed just until all ingredients were wet). Pour into a well sprayed bundt pan or 9 x 13 cake pan. Bake in preheated 350 degree oven 55 to 60 minutes until center is cooked. Let cake cool for 20 minutes before removing from bundt pan. (If using a 9 x 13 inch pan, it may not take that long to cook. Just make sure center is done when tested).
Frosting
3/4 cup white sugar
1/4 cup evaporated milk
3 tablespoons butter or margarine
1/2 cup chocolate chips
1 teaspoon vanilla extract
Combine sugar, milk and butter in pan on top of stove. Bring to boil and cook for 1 minute. Remove from heat and add vanilla and chocolate chips. Stir with spoon or whisk until chips are melted. (I put this in a small pitcher pour and drizzle over cake if using bundt pan. You can spread on cake if using 9 x 13 cake pan. If frosting becomes too thick add a little milk and heat about 15 seconds in microwave. (Note: If you make this cake in a 9 x 13 pan, I would double the frosting recipe. This was recommended by original recipe). I doubt that I would double the icing as it is very rich, like a fudge. Doesn’t take that much. Enjoy!
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