If using a cake mix isn’t your thing and you cringe at the thought of opening a can of fruit pie filling then this recipe isn’t for you. I pride myself on my “made from scratch” recipes but every so often one comes along that is so good I have to make an exception and make it despite the fact that it is full of mystery ingredients. That this cake takes only five minutes to put together isn’t the issue. What’s important is that this tender, moist, absolutely delicious chocolate cake is so close to my favorite Black Forest Cake that I know it will soon become one of our family favorites.
I have a stack of old Pillsbury Bake-Off cookbooks that I bought on ebay years ago. I recently found this grand prize winning recipe for what they called “Cherry Chocolate Bars” in the 1974 edition of the Bake-off book. It looks so simple, and sometimes those easy recipes are among the best. The dollop of whipped cream on top is the perfect garnish and, if I close my eyes, I can picture myself in the Black Forest of Germany with a big slice of this rich chocolate cake mit schlag.
The cake is baked in a 9″x 13″ pan. While still warm a syrupy chocolate frosting is poured over the cake and it fills up all the indentation made by the cherries. Wait to make the frosting until the cake comes out of the oven because sets up quickly.
Don’t worry about its appearance because a spoonful of whipped cream covers up any imperfections. I usually don’t have a problem passing on dessert, but this one is too much for me. My challenge is to not go back for seconds.
If you have a box of dark chocolate cake mix and a can of cherry pie filling in your pantry you can make this over the top delicious cake in a flash. Be sure to add that spoonful of whipped cream and a cherry.
- 1 1-lb.2.25 ounce box of Devil's Food or dark chocolate "Moist" cake mix
- 1 21-ounce can cherry pie filling
- 1 teaspoon almond extract
- 3 eggs, slightly beaten
- 1 cup granulated sugar
- ⅓ cup milk
- 5 tablespoons butter
- 1 cup (6 ounces) bittersweet chocolate chips
- Heat oven to 350 degrees. Grease and flour a 13"x9" baking pan. In a large bowl combine the cake mix, almond extract and eggs and mix until well blended and there are no lumps of dry cake mix. It helps to press the dry cake mix through a medium sieve or whisk with a wire whisk to break up any lumps. Add the can of cherry pie filling and mix well. Spread in the greased and floured baking pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 25-30 minutes.
- In a small saucepan combine sugar, milk and butter; mixing well. Bring to a boil. Boil 1 minute, stirring constantly. Remove from heat and stir in chocolate chips until smooth. Pour over warm bars and quickly spread with an offset spatula. Cool completely before cutting into bars. Make the frosting right after the cake comes out of the oven and immediately pour it over the cake. It quickly sets up as it cools and won't spread well.