Choco-cherry Cake - BigOven 476671
Choco-cherry Cake

Choco-cherry Cake

Ready in 45 minutes
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Choco-cherry Cake"

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No one will guess that this rich, gooey cake started with a mix! Pudding keeps it moist for days, and cherries really dress it up. Makes excellent cupcakes, even unfrosted for not-so-messy lunchbox desserts.

"Excellent cake and a big hit at a church supper. Easy to make but tasted great! I will make this again."

- kimberlysee

Ingredients

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1 box devil's food cake mix
3 large eggs
1/3 cup vegetable oil
1 teaspoon Vanilla
1 1/4 cup water
1/2 cup chopped maraschino cherries; drained
1/2 cup whole maraschino cherries; drained
1 cup milk chocolate or white chocolate chips
2 small boxes instant chocolate pudding mix
icing of your choice

Original recipe makes 16 Servings

Servings  

Preparation

Preheat oven to 350 F. Grease sides and bottoms of two 9-inch cake pans. Combine cake mix, eggs, oil, vanilla, pudding mixes, and water in bowl. Beat on low speed for 30 seconds. Increase speed to medium and beat another 2 minutes. Stir chocolate chips and chopped cherries into batter and mix well with wooden spoon or spatula. Pour batter into prepared pans. Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack for 15 minutes and turn onto plates. Cool completely before icing. Decorate with whole maraschino cherries. For cupcakes, line 24 baking cups with paper cups and scoop batter to half-fill each cup. Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on wire rack for 5-10 minutes before removing from pan. Cool completely before icing. Garnish with whole maraschino cherries.

Credits

Added on Award Medal

Rich, moist, delicious--and easy! photo by BlueJayPie BlueJayPie

Here's an idea: Instead of a two-layer cake or 24 cupcakes, divide the batter and make one single-layer cake and 12 cupcakes. photo by BlueJayPie BlueJayPie

So rich and chocolatey, you might decide not to frost them! photo by BlueJayPie BlueJayPie

I like to frost a one-layer cake for after-dinner dessert, and leave the cupcakes unfrosted (less messy) for lunchbox treats. photo by BlueJayPie BlueJayPie

Calories Per Serving: 198 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Excellent cake and a big hit at a church supper. Easy to make but tasted great! I will make this again.
kimberlysee 1 year ago
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