Queenie Cooks: Quick & Easy XXX Chocolate Cherry Cake with Cream Cheese Frosting

By: Terry Harris | Email: Click Here
Posted: Sept. 22, 2017 | 12:00 p.m. 

Two cups of cherry goodness mixed in with a cup of chocolate chips inside make this XXX Chocolate Cherry Cake truly memorable – and delicious!

Today, I’m going to let you in on a little secret. While I’ve been known for awhile now for all kinds of fabulous (I never said I was modest about my baking!), homemade, from-scratch, cakes… *whispering* two of my family-time favorites start with a box. Shocking, right? Well, today’s recipe is one of those two, and I’ll bet your family will love it! OK, granted, it’s been my experience that “quick” and “good” are often mutually exclusive in baking. But thanks to some modern advances with cake mixes – and a bit of tweaking – this “doctored” box cake is a big-time exception to that rule! It’s rich, moist – delicious! And according to cakeboss.com, there’s no longer any reason to be embarrassed about occasionally using a boxed mix for a quick family dessert because the good ones are – well, that good!

Don’t get me wrong; if I were expecting Martha Stewart or the Queen of England for dinner, I’d most likely dig out all the canisters and measuring devices and make something entirely from scratch – after I had a nervous breakdown. But for sharing some fun with close friends or family, a good quality box-cake – once you do things like add an egg, substitute milk for water, and slightly reduce the cooking time – can make good times even better, and leave you with more time to enjoy yourself as well!

But back to today’s recipe! This XXX Chocolate Cherry Cake is truly a breeze to prepare, and as an added nutritional bonus, the cherry pie filling baked into the cake substitutes for the oil in most recipes.

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I’ve actually made this several times, and I’ve learned that I can use just about any good chocolate cake mix – Devil’s food, Triple Chocolate, whatever’s on hand – as long as it’s one with the pudding already in the mix. And for this one, because I was carrying it to a cast party and knew that a lot of my chocoholic friends would be there, I decided to add 1/3 cup of Hershey’s Chocolate Syrup to the batter as well. I WILL do that again!!! It was wonderful!

I think it’s a good idea to keep at least one can of Cherry Pie Filling in the fridge. In fact, I always do. Because, although I only make cherry pies with fresh cherries, the canned ones are such a great, quick and easy addition to many recipes! And I’ve learned the hard way that this is one place you don’t want to skimp. You’ll likely find several brands of the canned filling in the grocery store, and in my experience, for this ingredient, the bargain brands generally contain more “filling” than “cherry.”

I sometimes make and serve this cake warm with vanilla ice cream of whipped cream instead of icing, and people love it. But I also have found that if you refrigerate it overnight, the cherry flavor permeates the cake and intensifies the entire experience. Today, I couldn’t take it to the party warm, and I didn’t have time for overnight. So I topped it with cream cheese frosting instead, refrigerated it for a couple of hours, and TADA! Raves! Frankly, I think this cake is good with anything from a dusting of confectioner’s sugar to a full-blown, old-fashioned cooked chocolate icing – and I’ve tried them all!

So there you have it – my (formerly) ultra-secret formula for a quick and easy – and absolutely delicious XXX Chocolate Cherry Cake a la Queenie! Martha Stewart or The Queen might look on it with disdain – as may some die-hard foodie friends. But I won’t tell if you don’t, and I’ll bet your family will love it! Enjoy!


Quick & Easy XXX Chocolate Cherry Cake with Cream Cheese Frosting

  • 1 package devil’s food cake mix with pudding (or any boxed chocolate cake mix with pudding in the mix)
  • 4 large eggs
  • 1 (21 ounces) can cherry pie filling
  • 2 teaspoons almond extract
  • 1 cup semisweet chocolate chips, divided
  • 1/3 cup Hershey’s Chocolate Syrup
  • Cream cheese frosting
  • 8 oz softened cream cheese
  • ½ Cup softened butter
  • 1 pound confectioner’s sugar
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees. Lightly beat eggs with a fork, add almond extract, and then stir into cake mix. Stir in cherry pie filling semisweet chocolate chips until just combined. Pour into greased 9×13 inch pan. Bake at 350 degrees for 35- 45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool.

FROSTING: Beat together cream cheese and butter until fluffy. Add vanilla. Beat in confectioner’s sugar a little at a time. Frost thoroughly cooled cake and then refrigerate until time to serve.


Look for Queenie Cooks weekly for recipes that are generally simple to prepare, require relatively few (and easy to find) ingredients, and usually budget friendly as well. We all have to eat. Let’s have some FUN with it!  

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