I “invented” this a few years ago when I needed a dessert for some friends who were planning to drop by. I usually have a least one box of chocolate cake mix, walnuts and a can of cherry pie filling in my “larder” – so I made a simple and delicious cake which turned out so well I’ve been making it ever since. I know most people don’t have lots of extra time, so it’s always good to have a little help from your friends – even if those “friends” come in a box, bag or jar!!
++ As an aside, if you ever see something on this idea – buy it! It comes in so handy ’cause it’s not electric, it’s small – so it’s easily stored – and all the parts can go in the dish washer. I use mine all the time, even though I have electric “gadgets”.
Oven at 350 F 9″ x 13″ pan Bake for 40 – 45 minutes
Ingredients a.k.a “Your Friends”!
- 1 box of chocolate cake mix (I like “Duncan Hines” Devil’s Food)
- 1 (21 oz.) can of cherry pie filling
- 1/2 cup chocolate chips
- 1/2 cup chopped nuts, such as walnuts or pecans
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. (Many of today’s cherry pie fillings contain ‘more sauce than cherries’, which results in a bit more sauce in the ‘Chocolate Cherry Nut Cake’. If you prefer a slightly less runny cake, use about half to two-thirds the ‘saucy’ part of the cherry pie filling. ++ I used ALL the sauce.)
With a knife, swirl the cherry pie filling a bit, trying not to go all the way down with the knife. (Looks like peanut butter & jelly, doesn’t it?)
Sprinkle on 1/2 cup chocolate chips and 1/2 cup nuts.
Bake at 350 F for 40 – 45 minutes.
++ The cake is done when 1. it pulls away from the sides of the pan and 2. a knife put into the center of the cake comes out clean.
++ Don’t confuse the melted chocolate chips with the cake batter. If some chocolate does stick to the knife – taste it. You’ll know if it’s uncooked batter. (That’s what I do!)