Chocolate Cherry Cake
User Reviews
5
Chocolate Cherry Cake
Description
This Chocolate Cherry Cake starts with a standard devil's food cake mix combined with water, oil, eggs, and mini chocolate chips for added richness. After baking and cooling, holes are poked into the cake surface to allow an instant cherry Jell-o mixture to be absorbed, distributing cherry flavor and moisture evenly. Following refrigeration to set the Jell-o layer, a chocolate pudding made from instant pudding mix and slightly reduced milk is prepared to have a thicker consistency and spread over the cake as a creamy frosting alternative. The cake is then refrigerated again to firm up before serving.
The final decoration includes additional mini chocolate chips and maraschino cherries, offering extra texture and sweetness. This dessert works well chilled and pairs nicely with a scoop of vanilla ice cream. It balances a chocolate base with bright cherry flavor and creamy pudding topping, making it a layered and distinctive option.
For best results, using at least 2% or whole milk for the pudding ensures creaminess and consistency. The reduced milk quantity keeps the pudding thick and suitable for frosting. The cake can be made ahead and refrigerated to allow flavors to meld and the layered textures to develop.
Ingredients
- 1 box cake mix (Devil's Food)
- 1 cup water
- 1/2 cup neutral cooking oil generic cooking oil
- 3 egg
- 1/2 cup mini chocolate chips
- 1 (3 ounce) box cherry Jell-o mix instant
- 1 cup water boiling
- 1/2 cup water ice cold
- 2 3.4 (3.4 ounce) box chocolate pudding mix instant Jell-o
- 3 cups milk 2% or whole
- 12 maraschino cherries
Instructions
- Mix cake mix, water, oil, and eggs well. Stir in mini chocolate chips. Pour mix into a greased 9x13 pan and bake according to package directions.
- Let cake cool completely - about 1 hour. Using a fork, poke small holes all over the top of the cake.
- Boil 1 cup water in a small saucepan and pour into a small bowl. Add cherry Jell-o mix and stir with a whisk until Jell-o is completely dissolved. Add cold water and stir.
- Pour the hot Jell-o mixture over the cake. Try to drizzle it over evenly. Cover and refrigerate cake for 2 hours.
- While cake is in the refrigerator, mix the chocolate pudding mixes with 3 cups milk (2% or whole). Blend until pudding is completely dissolved. Refrigerate pudding for at least 1 hour.
- Frost the cake with the pudding and keep refrigerated until ready to serve.
- Garnish the cake with mini chocolate chips and maraschino cherries just before serving.
Notes
- Use at least 2% or whole milk for the pudding to achieve a creamier texture.
- Reducing the milk from box instructions makes pudding thicker and better for spreading.
- Garnish the cake with mini chocolate chips and maraschino cherries just before serving for added texture and appearance.
- Consider serving with vanilla ice cream to complement the cake's flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 54mg | 18% |
| Sodium | 288mg | 12% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 181IU | 4% |
| Calcium | 101mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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