| Level: | Easy |
| Total: | 2 hr |
| Active: | 15 min |
| Yield: | 8 to 10 servings |
Ingredients
- Nonstick baking spray, for the pan
- One 15.25-ounce box dark chocolate cake mix
- 2/3 cup milk
- 1/3 cup salted butter, melted
- 2 large eggs
- 1/2 cup dark chocolate chunks
- 2 cups powdered sugar
- 2 tablespoons cherry preserves
- Splash of milk
- 6 drops red food coloring
- 1/4 cup mini chocolate chips
Instructions
- For the cake: Preheat the oven to 350 degrees F. Line a 9-by-5-inch loaf pan with parchment, allowing it to hang over the sides. Spray the parchment with baking spray and set aside.
- In a large bowl, combine the cake mix, milk, melted butter and eggs until smooth. Fold in the chocolate chunks. Add the batter to the prepared loaf pan. Place the loaf pan on a sheet pan and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool slightly before removing it from the cake pan, then allow the cake to cool completely, about an hour.
- For the cherry glaze: Mix the powdered sugar, preserves and milk until thoroughly combined; it should be thick but pourable. Add the food coloring and mix through. Pour the icing over the cake, allowing it to drip down the sides. Sprinkle over the mini chocolate chips. Slice and serve.
Reviews
Followed the recipe exactly as written except I did not put food coloring in the icing. It was delicious. Mine did not collapse in the center like it did for other reviewers. Not sure why. Put the leftovers in the fridge and it was even more delicious chilled. Will definitely make this again. Hubby loved it.
I had to use strawberry preserves as I wasn’t able to find cherry. But it was yummy! I think I may have overbaked the cake a bit, as it was a bit dry, but my fault not the recipes. Will make it again!
My cake sunk in the middle too.
On the show the center of the cake fell slightly. Ree commented on this fact. My cake collapsed completely. WHY?
I’m sorry. Not so good. Needs a different icing
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