Marlene Fields Recipe


By Marlene Fields maggie325

Recipe Rating:
 1 Rating
15 - 20
Prep Time:
Cook Time:

Marlene's Story

My church fellowship committee (of which I'm a member) prepared 12 of these cakes for a dinner for 200. It was so popular that we did it again for another event.
The frosting is easy and quick.

The recipe calls for 1 can cherry pie filling, but when I prepared this for my family, I bought 2 cans and used just a little of the 2nd can to dollop on top of cool whip topping to make it look pretty. We used the remainder over ice cream several days later.


1 box
devil's food cake mix
1 can(s)
(21-oz. ) cherry pie filling
1 tsp
almond extract
1 c
7 Tbsp
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1/3 c
whole milk
1 pkg
(12-oz.) semi-sweet chocolate chips
1 tsp
8 oz
carton of cool whip

Directions Step-By-Step

Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick baking spray containing flour and set aside.
In a large bowl, combine cake mix, cherry pie filling, almond extract, and eggs. Beat until well mixed, then beat 1 minute at medium speed. Pour into prepared pan. Baje 35 - 40 minutes or until a toothpick comes out clean.
When cake is almost finished baking, make the frosting: Combine sugar, butter and milk in large saucepan. Bring to a boil, then boil for 1 minute, stirring constantly. Remove from heat and add chocolate chips and vanilla. Stir with a wire whisk until the chips are melted and frosting is smooth. Pour over WARM cake and spread to cover. Let cool on a wire rack. Cut into 15 or 20 pieces. Before serving, top each piece with a dollop of Cool Whip. If you have that 2nd can of pie filling, place a couple cherries with a bit of juice in the center of the Cool Whip.

About this Recipe

Course/Dish: Cakes, Chocolate
Hashtag: #cherries