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  1. Step 1
    Preheat oven to 350°F.

  2. Step 2
    Prepare cake mix as directed on package; stir in 1-cup chocolate chips. Spoon into 2 prepared 9-inch round cake pans.

  3. Step 3
    Bake 25-30 minutes or until wooden toothpick inserted in center comes out clean.

  4. Step 4
    Cool on racks 10-minutes. Remove from pans; cool completely.

  5. Step 5
    Meanwhile, melt remaining chips; gradually stir in sour cream.

  6. Step 6
    Spread 2/3-cup of cherry filling on one cake layer. Top with second cake layer. Frost cake with sour cream mixture.

  7. Step 7
    Garnish with additional cherry filling. Chill for 2-hours.

What others are saying about this recipe

  1. Susan Wheeler says:

    I am not much of a baker I want to say first off. I am reviewing the frosting in this recipe. I really liked how simple it is, 2 ingredients. It came out beautiful, the prettiest icing I have ever made. We all loved the taste of it as well. Not over sweet, just chocolately, creamy and Delicious. This with the raspberry filling was a hit. I didn’t use box cake, made it from scratch using food and wines recipe. I think this was the best chocolate cake and frosting I ever made.

  2. Janet A Molboski says:

    This is the moistest most delicious chocolate cake ever! I did my first one with strawberry Lucky Leaf pie filling but this time am trying the cherry!

  3. Janet A Molboski says:

    Could you use this recipe with caramel chips & Caramel Apple Lucky Leaf pie filling?

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