Chocolate Cherry Cake

This fantastic chocolate cherry cake is so easy it does not even require a mixer. It can be made by hand with ease still turning out light and fluffy. The addition of the cherries makes this cake absolutely the best around!


  • 3 cups all-purpose flour/plain flour
  • 112 cups sugar/caster sugar
  • 1 jar maraschino cherries with the juice
  • 1 can cherry pie filling
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 6 Tablespoons cocoa powder
  • 2 teaspoons instant espresso (optional)
  • 23 cups melted shortening or oil
  • 2 Tablespoons vinegar
  • 2 teaspoons vanilla
  • 2 cups cold water/cherry juice (all the drained juice plus enough water to make up the 2 cups)


  1. Preheat oven to 350°F/180°C/Gas Mark 4
  2. In a 9″ x 13″ pan, sift the dry ingredients. Mix well.
  3. Chop the maraschino cherries coarsely and put into the pan with the dry ingredients. Mix to coat the cherries.
  4. Make 3 holes, one each for vinegar, oil and vanilla.
  5. Pour the water/cherry juice combination over all of it.
  6. Mix well with a fork. No need to beat.
  7. Bake for approximately 30 minutes or until done. Cool in the pan.
  8. When the cake is cooled, top with the cherry pie filling. Add whipped cream over the cherry pie filling (optional). Cut, serve and enjoy!

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