Recipes
Step 1
Preheat oven to 350°F.
Step 2
Prepare cake mix as directed on package; stir in 1-cup chocolate chips. Spoon into 2 prepared 9-inch round cake pans.
Step 3
Bake 25-30 minutes or until wooden toothpick inserted in center comes out clean.
Step 4
Cool on racks 10-minutes. Remove from pans; cool completely.
Step 5
Meanwhile, melt remaining chips; gradually stir in sour cream.
Step 6
Spread 2/3-cup of cherry filling on one cake layer. Top with second cake layer. Frost cake with sour cream mixture.
Step 7
Garnish with additional cherry filling. Chill for 2-hours.
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.
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!
Could you use this recipe with caramel chips & Caramel Apple Lucky Leaf pie filling?