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So-Easy Cherry-Fudge Cake

So-Easy Cherry-Fudge Cake

Southern Living OCTOBER 2008

  • Yield: Makes 12 to 15 servings
  • Cook time: 1 Minute
  • Prep time: 15 Minutes
  • Bake: 30 Minutes
  • Cool: 1 Hour, 10 Minutes


  • 1 (18.25-oz.) package devil's food cake mix
  • 1 (21-oz.) can cherry pie filling
  • 2 large eggs
  • 1 teaspoon almond extract
  • 1 cup sugar
  • 1/3 cup milk
  • 5 tablespoons butter
  • 1 cup semisweet chocolate morsels


1. Preheat oven to 350°. Beat first 4 ingredients at low speed with a heavy-duty electric stand mixer 20 seconds; increase speed to medium, and beat 1 minute. Pour batter into a greased and floured 13- x 9-inch pan.

2. Bake at 350° for 27 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes.

3. Bring sugar, milk, and butter to a boil in a heavy 2-qt. saucepan over medium-high heat, stirring occasionally; boil 1 minute. Remove from heat; stir in chocolate morsels until melted and smooth. Quickly spread frosting over warm cake. Cool completely (about 1 hour).

Note: For testing purposes only, we used Duncan Hines Moist Deluxe Devil's Food Cake Mix and Comstock Original Country Cherry Pie Filling or Topping.


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So-Easy Cherry-Fudge Cake Recipe