Cherry Fudge Cake


  • 1 (18.25-ounce) devil’s food cake mix
  • 1 can cherry pie filling
  • 2 large eggs
  • 1 teaspoon almond extract
  • 1 cup sugar
  • 1/3 cup milk
  • 5 tablespoons butter
  • 1 cup semisweet chocolate chips


  1. Preheat oven to 350°F.
  2. Beat cake mix, pie filling, eggs, and extract with an electric mixer at low speed 20 seconds, increase speed to medium and beat one minute.
  3. Pour batter into a greased and floured 9×13 pan. Bake for 28 minutes. Cool cake on a wire rack 10 minutes.
  4. Bring sugar, milk and butter to a boil over medium heat, stirring occasionally; boil one minute. Remove from heat and stir in chocolate chips until melted and smooth. Quickly spread over warm cake.
  5. Cool completely.

Serving Suggestion

Serve with St. James Winery Cherry Wine or St. James Winery Estate Norton Wine!

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