A rich and moist chocolate cherry cake topped with a luscious chocolate frosting.
Preheat your oven to 350°F (175°C).
Always preheat the oven to ensure even baking.
In a mixing bowl, combine the chocolate cake mix, sweet cherry pie filling, large eggs, and pure vanilla extract.
Mix gently to avoid breaking the cherries too much.
Pour the batter into a greased jelly roll pan or a 13x9 inch baking pan.
Use a spatula to spread the batter evenly for uniform baking.
Bake in the preheated oven for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
Check the cake at the 25-minute mark to avoid overbaking.
In a saucepan, combine the sifted powdered sugar, unsalted butter, and whole milk.
Stir constantly to prevent the mixture from burning.
Heat the mixture over low heat, stirring until it comes to a boil. Boil for 1 minute.
Keep an eye on the mixture to avoid overboiling.
Remove from heat and stir in the semi-sweet chocolate chips until melted and smooth.
Ensure the chocolate chips are fully melted for a smooth frosting.
Allow the frosting to cool slightly, then spread it evenly over the cooled cake.
Cool the cake completely before frosting to avoid melting the frosting.
Slice and serve your Decadent Chocolate Cherry Delight. Enjoy!
Serve with a dollop of whipped cream for an extra treat.