Cherry Chocolate Fudge Cake

❤ Happy Valentines Day ❤ Gluten Free* Cherry Chocolate Fudge Cake made easier by using frozen whipped topping and canned cherry pie filling…

Cherry Chocolate Fudge Cake


  • 1 cup gluten free or regular baking mix
  • 1/2 cup baking cocoa
  • 1/2 cup sugar
  • 2 eggs beaten with fork
  • 1/3 cup sour cream
  • 1/2 cup milk
  • 1/4 cup cooking oil
  • 1/2 cup mini chocolate chips
  • 1 & 1/2 cups cherry pie filling
  • 1 tub frozen whipped topping, thawed
  • *Make sure to choose gluten free ingredients to make it gluten free!


  • Sift together the baking mix and baking cocoa, set aside.
  • In a medium mixing bowl add eggs, sour cream, and sugar beat together with fork.
  • Add milk and cooking oil, mix together until blended.
  • Stir in flour and cocoa mixture, beat with fork or whisk for about 2 minutes.
  • Fold in mini chocolate chips.
  • Spray a 7 inch spring form pan with cooking spray.
  • Pour batter into pan, spread evenly.
  • Bake in a preheated 350° oven for about 45 minutes or until knife inserted in middle comes out clean.
  • Set on cooling rack, completely cool.
  • After cooled completely, cut cake sideways in half to make 2 layers.
  • Top first layer with about a third of the whipped topping.
  • Next top whipped topping with about a half cup cherry pie filling.
  • Place the other cake layer on top carefully.
  • Mix the remaining whipped topping with about a cup of cherry pie filling, blend together.
  • Frost cake on top and sides. Sprinkle top with mini chocolate chips.
  • Refrigerate, serve cold. Enjoy!