Cherry-Chocolate Cake

This is absolutely delicious and easy to put together. I modified it some by using egg substitue to cut the fat and cholesterol but it was still very good. I will use this recipe often Barbara H

easy, moist, easy, tasty, easy, still moist after days,easy. e-mailed it to my grand daughter at university and she loved it.

This has always been my standby cake; but today I made it with lemon cake mix. Try it! It's amazing!

I'm sorry but we just didn't like this cake at all. I followed the recipe exactly and the cake just came out looking very glossy and it had risen, but not a whole lot. I had originally made it to take to a dinner at a friends house and i'm glad I decided to taste it first based on the look of it. It just didn't taste good to me either, it had a very odd texture. I'm sorry for such a low rating.

Oh yum!! I've made this simple recipe several times and have a few tips. Use red (tart) cherry pie filling; dark sweet cherry filling seems dull compared to the normal red cherry. Be sure to avoid a sugar-free pie filling as the cake won't rise as high or taste as good. Originally I saw the same recipe in a Cake Doctor cookbook but she called for 1/2 tsp. of almond extract. I use this and sometimes a full tbs. of vanilla for a cherry-vanilla flavor. This also works in two 8" or 9" layer pans but reduce oven time by 5-10 minutes.