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Chocolate-Cherry Truffle Cake
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Prep Time:
25 minutes
Total Time:
3 hours 15 minutes
Indulgent chocolate cake with cherry glaze - a memorable dessert for any occasion.
Ingredients:
  • 1 cup semisweet chocolate chips (from 12-oz bag)
  • 2/3 cup sweetened condensed milk (from 14-oz can)
  • 1/4 teaspoon almond extract
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • 1 cup water
  • 1/2 teaspoon almond extract
  • 4 eggs
  • 1 box (4-serving size) chocolate instant pudding and pie filling mix
  • 1 jar (10 oz) maraschino cherries, drained on paper towel, chopped (3/4 cup)
  • Remaining sweetened condensed milk (from 14-oz can)
  • 3/4 cup semisweet chocolate chips (from 12-oz bag)
  • 2 tablespoons corn syrup
  • 1 teaspoon milk, if needed
Instructions:
  • Preheat oven to 350°F. Grease and lightly flour a 12-cup fluted tube cake pan. In a medium microwave-safe bowl, heat filling ingredients on High for 25 to 35 seconds, stirring every 15 seconds, until melted and smooth. Set aside.
  • In a large bowl, use an electric mixer on low speed to blend the cake mix, water, butter, 1/2 teaspoon almond extract, eggs, and pudding mix for 30 seconds. Increase speed to medium and mix for 2 minutes, occasionally scraping the bowl. Gently fold in the cherries with a rubber spatula. Spread half of the batter evenly in the pan.
  • After baking for 15 minutes, take the pan out of the oven and quickly dollop spoonfuls of filling over the batter, making sure to leave some space from the edges. Gently press down. Spoon the remaining batter on top and spread evenly before returning to bake for another 42 to 47 minutes, until a toothpick near the center comes out nearly clean and the cake springs back when lightly touched. Let the cake cool in the pan for 15 minutes, then loosen the edges with a knife. Flip the cake upside down onto a cooling rack or heatproof plate. Allow it to cool completely for about 1 1/2 hours.
  • In a 1-quart saucepan, gently warm the glaze ingredients except for 1 teaspoon of milk over medium-low heat. Stir occasionally until the chocolate is melted and the mixture becomes smooth. Adjust the glaze consistency by stirring in up to 1 teaspoon of milk if needed. Pour the glaze over the cake, letting it cascade down the sides. For an elegant touch, decorate the cake with white chocolate curls and whole cherries. Keep the cake loosely covered in the refrigerator for storage.

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