Wednesday, October 22, 2014
Inquirer Daily News

Make this cake from scratch in 20 minutes

Chocolate Cake with Cherry Filling and Chocolate Butter Cream Frosting.
Chocolate Cake with Cherry Filling and Chocolate Butter Cream Frosting. PARADE

I love cherries and chocolate together, which you might know if you’ve seen my Chocolate Covered Cherry Cookies.

I probably shouldn’t tell you this, but I usually cheat and make this cake with a boxed mix and a can of cherry pie filling.

I’m pretty sure that’s the ultimate food blogger no-no. This time I decided to go all out and make a chocolate cake from scratch, and I don’t think I’ll be using the box anymore.

This cake is so light and fluffy—it’s amazing. I didn’t want it too sweet either, and it actually isn’t too sweet at all. I opted for some good quality canned sweet cherries instead of my normal cherry pie filling, and they worked out great. You can use whichever you want; they’re both delicious. 

This recipe also works great as a round cake. Just split the batter between two 9″ round cake pans and reduce the time in the oven by about 10 minutes.

See the recipe here.

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Ben Rayl
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