This Fool-Proof Chocolate Cake Made With 4 Ingredients Is Far From Ordinary!
0 Comment
almond, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, cherry pie filling, Chiquita, chocolate cherry cake, chocolate chips, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Devil's Food cake mix, Dole, domino sugar, eat, Eggland's Best eggs, eggs, food, fudge icing, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, mayonnaise, McArthur milk, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I’ve made this cake for all occasions; birthdays, potlucks and just as a nice weekday surprise for my family.
I almost always have these ingredients at hand, so this is the perfect thing to make for surprise visitors, as well. Serve with a scoop of vanilla ice cream, or maybe just a dollop of whipped cream – yum! My son always wants to eat this plain, with a tall glass of milk, and he dips a spoonful of cake into the milk. He says it’s the best thing ever!
Ingredients
1 box of chocolate cake mix
1 (21 oz.) can of cherry pie filling
1/2 cup chocolate chips
1/2 cup chopped nuts
Instructions:
Prepare cake mix according to package directions. Pour batter into a greased and floured 13″ x 9″ pan.
Spoon cherry pie filling on top of the cake batter.
With a knife, swirl the cherry pie filling a bit, trying not to go all the way down with the knife.
Sprinkle on 1/2 cup chocolate chips and 1/2 cup nuts.
Bake at 350 F for 40 – 45 minutes.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick tip: Serve with a scoop of ice cream!