Judy's Best 1970s Choco-Cherry Cake

Sasha Kamen

By
@roaming

I have a clear memory of watching a friend bake this cake over 30 years ago when we lived in Southern California. Yes, children, we really did have cake mixes even way back in the 1970s. But I had never heard of adding pie filling to a mix, and I remember thinking how cool that was. I think this, my friend's version, has a better texture and taste than most others.


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Comments:

Serves:

Makes two 8" or 9" round layers or a 13"x9" oblong cake

Method:

Bake

Ingredients

1 box
any chocolate or devil's food cake mix
3
eggs
1/3 c
cooking oil
1/4 c
water
1 tsp
vanilla
1/4 tsp
almond extract
1 can(s)
cherry pie filling

Directions Step-By-Step

1
Preheat oven and prepare baking pans according to directions on the back of the cake mix box.
2
Combine mix, eggs, cooking oil, water, and vanilla and almond extracts in a large mixing bowl. With an electric mixer, beat on low speed for 30 seconds, then on medium speed for two minutes, scraping down the sides of the bowl occasionally with a rubber spatula.
3
Using a rubber spatula, fold cherry pie mix into the cake batter by hand until well incorporated.
4
Bake according to the directions on the back of the cake mix box for the size pan(s) you are using. NOTE: Some ovens will take a while longer. Cake is done when it pulls away from the sides of the pan and springs back when lightly touched in the middle with your finger.
5
Cool cake 10 minutes in pan(s) before turning out on racks to cool. When completely cool, frost with chocolate or any desired frosting.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy