You may increase your protein intake with this quick and easy meal in a healthy and convenient way. Berries taste excellent on top of it.
| Prep Time: | 20 mins |
| Cook Time: | 31 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 21 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 1 package devil’s food cake mix
- 1 (12 ounce) can cherry pie filling
- 3 eggs
- ⅓ cup vegetable oil
- 1 cup white sugar
- 5 tablespoons butter
- ⅓ cup milk
- 6 ounces chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Combine cake mix, cherry pie filling, eggs, and oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until a light and fluffy batter forms, about 2 minutes. Pour batter into prepared baking dish.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 26 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Heat sugar, butter, and milk together in a saucepan over medium heat. Simmer, stirring constantly, until smooth and thickened, about 5 minutes. Remove from heat, add chocolate chips, and stir until dissolved. Set aside to cool and thicken to icing consistency, about 20 minutes.
- Poke holes in top of cake. Pour chocolate icing over cake, allowing it to run down edges of cake.
- Critical to make sure the chocolate icing is cool enough to easily pour, but doesn’t run off the cake too much. If done right, you should have a pretty thick icing that you do not have to spread.
- The directions for making the cake is based on Duncan Hines(R). Follow instructions on box if using a different brand.
Nutrition Facts
| Calories | 468 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 9 g |
| Sodium | 378 mg |
| Sugars | 43 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious! Thanks for sharing this recipe with us!
Recipe calls for a 12-oz can of cherry pie filling, and I’ve never seen that size. My can was 21 oz, I measured out 12 ounces, and as I started to write this review, I wondered if there was a typo. Maybe should have been 21 instead of 12? I just served with some of the pie filling on the side that was left over. At any rate, the cherry pie filling that I mixed in was just not recognizable, either in texture or flavor. Perhaps, if I’d used the entire 21 oz can, I would have tasted cherry, as well as chocolate? I used a Betty Crocker cake mix, and as instructed in the Notes, made the cake in accordance with the instructions on the box. This cake baked up beautifully, so moist, light, and tasty, may be the best that I’ve ever had from a box of cake mix. I followed the instructions for the icing, set the timer for 20 minutes after the chocolate melted, and the consistency was pretty typical for a frosting. But it certainly wasn’t “pourable,” and I did have to spread it. Although this tasted good, I just didn’t care for the icing procedure, the extra time involved in making it, and doubtful I’ll make this again. LARRYRCTEXAS, thanks for sharing your recipe, and you can be sure that it all will be eaten!
Additional note: I did not poke holes in this cake, but let the glaze/icing be only on the outside, and it was still quite moist and kept very well, covered, over several days. I gave some pieces away, and got two requests for the recipe! It was a big hit.
I was looking for something that had all of the things that I like in a cake rich moist and with a delightful cherry flavour?. Are used Betty Crocker devil’s food mix so ended up using a little more oil and three eggs but otherwise essentially followed the recipe. Baking time for me was almost 50 minutes but I think that was because I used a little smaller casserole dish. I think this recipe is worth trying for someone who is willing to experiment a little with their dessert desires.