LION HOUSE CHERRY CHOCOLATE CAKE

This cherry chocolate cake is not only incredibly simple to make, but it is absolutely delicious. Anyone you serve it to will want a second piece!
Lion House Cherry Chocolate Cake, ButterwithaSideofBread.com
I’m a huge fan of mixing fruit with chocolate and you just can’t beat the cherry- chocolate combination! This cake is so easy and the end result is swoon worthy. Three ingredients. Really. You will swoon, take my word for it.

The recipe came from one of my favorite cookbooks, Lion House Bakery. I’ve loved every recipe I’ve tried and my book is filled with notes and dog-eared pages. It’s a keeper. I didn’t change a thing- why mess with perfection? It’s amazing, try it.

Lion House Cherry Chocolate Cake, ButterwithaSideofBread.com

Lion House Cherry Chocolate Cake

Cake:

  • 1 package devil’s food or chocolate cake mix
  • 1 can cherry pie filling
  • 2 eggs
Frosting:
  • 6 Tbsp butter
  • 1/3 cup milk
  • 1 c. sugar
  • 1 tsp. vanilla
  • 1 package semi sweet chocolate chips (12 ounces, or 2 cups)

Preheat oven. Spray a 13×9 pan with nonstick baking spray containing flour and set aside. {If you’re opting for a fancier presentation, use a 10″ spring form pan like I did. It works beautifully!}

Lion House Cherry Chocolate Cake, ButterwithaSideofBread.com

In large bowl, combine cake mix, cherry pie filling and eggs. Stir together with large spoon or rubber spatula. (Do not use a mixer; it will break up the cherries). Pour into prepared pan. Bake at 350-degrees 30 to 40 minutes, or until cake is set.

While cake is almost out of the oven, combine sugar, butter and milk in large saucepan. Bring to a boil, and then boil for 1 minute, stirring constantly. {I like a thicker frosting, so I boiled mine for 2-3 minutes.}

Remove from heat and add chocolate chips and vanilla. Stir with a wire whisk until the chips are melted and frosting is smooth. Pour over warm cake and spread to cover. Let cool on wire rack before serving. 16 servings.

 

Lion House Cherry Chocolate Cake, ButterwithaSideofBread.com

 

Lion House Cherry Chocolate Cake, ButterwithaSideofBread.comEnjoy!

Yields 16 servings

LION HOUSE CHERRY CHOCOLATE CAKE

10 min

40 min

50 minTotal Time

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3 based on 1 review(s)

Recipe Image

Ingredients

  • Cake:
  • 1 package devil’s food or chocolate cake mix
  • 1 can cherry pie filling
  • 2 eggs
  • Frosting:
  • 6 Tbsp butter
  • 1/3 cup milk
  • 1 c. sugar
  • 1 tsp. vanilla
  • 1 package semi sweet chocolate chips (12 ounces, or 2 cups)

Instructions

  1. Preheat oven. Spray a 13×9 pan with nonstick baking spray containing flour and set aside. {If you’re opting for a fancier presentation, use a 10? spring form pan like I did. It works beautifully!}
  2. In large bowl, combine cake mix, cherry pie filling and eggs. Stir together with large spoon or rubber spatula. (Do not use a mixer; it will break up the cherries).
  3. Pour into prepared pan.
  4. Bake at 350-degrees 30 to 40 minutes, or until cake is set.
  5. While cake is almost out of the oven, combine sugar, butter and milk in large saucepan.
  6. Bring to a boil, and then boil for 1 minute, stirring constantly. {I like a thicker frosting, so I boiled mine for 2-3 minutes.}
  7. Remove from heat and add chocolate chips and vanilla.
  8. Stir with a wire whisk until the chips are melted and frosting is smooth.
  9. Pour over warm cake and spread to cover.
  10. Let cool on wire rack before serving. 16 servings.
7.6.4
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https://butterwithasideofbread.com/lion-house-cherry-chocolate-cake/

Recipe linked on:
SNAP the Conference  // Creations by Kara  // Southern Lovely // The Dedicated House //
Love Bakes Good Cakes // Mandy’s Recipe Box

10 COMMENTS

  1. I made this into 20 cupcakes, which left more frosting in the pan than used so next time I will half that part. I baked them 15 minutes and they are perfectly moist. This recipe is really delicious, I will make it again.
  2. Brilliant idea to make them into cupcakes. I did that and halved the frosting and it was perfect. Thanks for the suggestion. That way instead of eating the whole cake I can just freeze the cupcakes and pull them out as needed!
  3. I have never had so much trouble with frosting....and I bake a lot. There was no way I was "pouring" this frosting on. I hope it tastes better than it looks! lol.
    • I wonder if you seized your chocolate?? I've never had issues with this frosting- and haven't heard of others having issues! If yours was thick and sort of grainy looking, I think you might have seized your chocolate, which happens when you either heat it too quickly or stirred too aggressively. The frosting is definitely pourable... I even like to let it cool longer to thicken up a bit.

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