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Quick & Easy Chocolate Cherry Cake

Quick & Easy Chocolate Cherry Cake

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Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1/2 cup butter or margarine (1 stick) , softened
  • 1 can cherry pie filling (21 oz.)
  • 3 eggs
  • 1/2 teaspoon baking soda
  • 1 package yellow cake mix (1 layer size) (about 8 oz.)
  • 1-1/2 teaspoons almond extract
  • 1/3 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
  • 1 cup all-purpose flour
  • 1 cup sugar

Directions

  • 1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
  • 2. Beat butter, sugar, eggs and almond extract in large bowl. Add flour, cocoa, and baking soda; beat well. Set aside. Prepare yellow cake mix batter according to directions on box; pour half onto bottom of prepared pan. Drop spoonfuls of cocoa batter over yellow cake batter; top with remaining yellow cake batter and cherry pie filling.
  • 3. Bake 40 to 45 minutes or until center of cake is firm. Cool completely in pan on wire rack. Garnish with additional cherry pie filling, if desired. Makes 12 servings.
Ingredients sitting on a table

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