Deliciously Decadent Chocolate Cherry Cake

Moist and chocolatey with a hint of tangy cherry flavor, this fast, easy to make cake is sure to satisfy any sweet tooth.

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Course: Dessert

Cuisine: American

Keyword: chocolate cherry cake, chocolate icing

Prep Time: 5 minutes

Servings:

Calories: 630kcal

Author: Sharon Knott

Preheat oven to 350 F
Grease bottom and sides of loaf pan.
Place liners in cupcake tins. You will use these after you pour the desired amount into the loaf pan.
Mix eggs, cake mix, almond extract. This cake is best mixed by hand as it all comes together easy enough since there aren't eggs and butter to cream together.
Gently fold in cherry pie filling.
Distribute cake batter, first filling the loaf pan about 1/3 full. This cake rises considerably. Pour the remaining batter into the muffin tins.
Bake then let cake and cupcakes cool. (Cupcakes will be done sooner than cake pan.)

Combine sugar, butter and milk in saucepan.
Bring to boil for one minute. You will see the hot liquid bring big bubbles to the surface and then pop. When it reaches this point, make note and take off heat after the minute.
Add chocolate chip and still in until smooth.
Pour icing in cake tin. Icing will flow to the edges and then set up.
Let icing cool before eating.

Wrap cupcakes individually in plastic wrap then place in a bag and freeze.
Defrost in refrigerator then take out and keep in an air tight container. Frost with a sour cream frosting.