Chocolate Cherry Sheet Cake with YUM! Frosting

chocolate cherry sheet cake 1_small

Need to impress a crowd but don’t want to spend hours in the kitchen? Boom. I got ya covered. I’ve been making this for so long I forgot it’s an actual recipe. It’s the one dessert I almost always have everything on hand for and can mix it up in five minutes flat.

The homemade frosting is key. You cook it over the stove while the cake is cooking and then pour it over the top when it comes out. It sets into something glossy and decadent.

The cherry is a subtle addition. Everyone who tastes this always has to think really hard about what’s in it, but once you identify the cherry their face lights up and they proclaim it the best thing ever.

Just try not to drink the frosting right out of the pan.

Happy 4th of July, for those of you celebrating in the U.S.!!! We are staying close to home with our friends and neighbors and not shooting off fireworks because they are illegal watching our kids do pop rocks and sparklers 🙂 Because, you know, we are Law. Abiding. Citizens.

Chocolate Cherry Sheet Cake with YUM! Frosting

Chocolate Cherry Sheet Cake with YUM! Frosting



1 package Devil's Food cake mix

1 can cherry pie filling

1 tsp almond extract

2 eggs, beaten


2 cups sugar

8 Tbsp butter

1/2 cup milk

1 1/4 cup chocolate chips


Spray a 15" x 10" jelly roll pan with baking spray.

Mix cake mix, cherry pie filling, almond and extract and eggs together. Pour into pan.

Bake at 350 degrees for 20-30 minutes or until a toothpick inserted into middle of cake comes out clean.

Boil sugar, butter and milk for 1 minute then add chocolate chips. Stir until chips are completely melted. Spread on warm bars.

Serves 24.

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