Chocolate Covered Cherry Cake

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Today I was craving chocolate cake, but I wasn’t craving the work that goes into my favorite chocolate cake, the Guinness Stout cake. So I started looking online to see if I could come up with something interesting, easy, and delicious. I found a recipe for this cake online (and changed it up, like I do) and expected something entirely different than what I got. I was expecting it to taste like a less-than-sweet Black Forest Cake. I couldn’t have been more wrong. The cherry pie filling is completely absorbed by the cake mix, combining the two into the richest, most decadent chocolate cake that you can imagine. This is so good that it’s almost unbelievable. It takes no time to do, everything is stirred together in a bowl keeping work at a minimum, and all is dumped into a pan. I don’t think I am ever going to be caught without a box of chocolate cake mix or a can of cherry pie filling in my pantry ever again. Admittedly, it’s not the prettiest of cakes, but those of us who have a simple exterior, nearly always have a fabulously delicious interior. To die for!

Chocolate Covered Cherry Cake

For the cake:

1 (15.25 oz) box chocolate cake mix

1 (21 oz.) can cherry pie filling

2 eggs

1 t. vanilla extract

2 t. almond extract

For the frosting:

1 c. sugar

1/3 c. milk

5 T. butter

1 c. bittersweet (60% cacao) chocolate chips

Preheat oven to 350° F and grease and flour 9”x9”x2” baking pan; set aside.

In a large bowl combine cake mix, pie filling, eggs, extracts, and, using a wooden spoon, mix by hand until well blended. Spread batter into the prepared pan. Bake for 35-45 minutes until a toothpick inserted in the center comes out clean.

For the frosting, place sugar, milk and butter in a small saucepan. Bring to a boil stirring gently. Boil for one minute, stirring constantly. Remove pan from heat and stir in chocolate chips until smooth. Pour the frosting over the warm cake.

Let cool at least 90 minutes before cutting.