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Dark Chocolate Chunk Cherry Cake

Oxmoor House
Prep time 20 mins
Cook time 1 hr, 4 mins
Other time 18 mins
Yield 12 servings


  • Unsweetened cocoa
  • 1 (18.25-ounce) package yellow cake mix with pudding
  • 1/2 cup sugar
  • 1 (3.8-ounce) package devil's food instant pudding mix
  • 4 large eggs
  • 3/4 cup vegetable oil
  • 1/2 cup water
  • 1 (8-ounce) container sour cream
  • 1 tablespoon vanilla extract
  • 5 (3-ounce) dark chocolate bars, divided (we tested with Ghirardelli)
  • 1/2 cup coarsely chopped dried cherries
  • 1 tablespoon butter
  • 1/3 cup heavy whipping cream

How to Make It

  1. Grease a 12-cup Bundt pan, and dust with cocoa; set aside.

  2. Combine cake mix, sugar, and pudding mix in a large mixing bowl.

  3. Beat eggs and next 4 ingredients at medium speed with an electric mixer until blended. Gradually add oil mixture to dry ingredients; beat 2 minutes. Coarsely chop 3 chocolate bars; fold cherries and chopped chocolate into batter. Pour batter into prepared pan.

  4. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes. Remove from pan; cool completely on wire rack.

  5. Coarsely chop 1 chocolate bar. Place chopped chocolate and butter in a small bowl; set aside.

  6. Bring whipping cream to a simmer in a small saucepan over medium-high heat. Remove from heat, and immediately pour over chocolate and butter. Whisk gently until smooth. Cool glaze 3 minutes or until slightly thickened. Drizzle glaze over cake. Coarsely chop remaining chocolate bar; sprinkle chopped chocolate over cake.

Christmas With Southern Living 2006