This Chocolate Cherry Cake made with Jell-O gelatin and Jell-O pudding tastes just like you are biting into a juicy cherry chocolate – maybe even better!
Our Chocolate Cherry Cake is a variation on our Raspberry Lemon Cake that is also found on our website. Both cakes make a cold, refreshing dessert. The cake is so moist and the pudding makes a light and creamy frosting. You will notice in the recipe, we use less milk than what is called for on the box directions. Using less milk makes the pudding thicker and it holds it’s consistency better when spread on the cake. It is also important to use 2% or whole milk. This also makes the pudding thicker and creamier.
MY LATEST RECIPES
There are many variations on this cake recipe that I have tried over the years. It is what makes this such a fun recipe! Because the combinations of cake flavors, Jell-O gelatin, and Jell-O pudding are limitless – the possibilities are endless. I have always played it safe and stuck with a vanilla or lemon cake with fruit flavored gelatin and lemon or vanilla pudding. I have been wanting to try a chocolate cake mix with cherry gelatin for a long time. I finally did it – and the result was better than I expected. It is so delicious! If you are a fan of cherry chocolates, you are going to love it!
Cherry Chocolate Cake
- 1 box Devil's Food Cake Mix
- 1 cup water
- 1/2 cup oil
- 3 eggs
- 1/2 cup mini chocolate chips
- 1 3 oz package cherry instant Jell-o mix
- 1 cup boiling water
- 1/2 cup ice cold water
- 2 3.4 oz chocolate Jell-o instant pudding mixes
- 3 cups milk 2% or whole
- Maraschino cherries
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Mix cake mix, water, oil, and eggs well. Stir in mini chocolate chips. Pour mix into a greased 9x13 pan and bake according to package directions.
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Let cake cool completely - about 1 hour. Using a fork, poke small holes all over the top of the cake.
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Boil 1 cup water in a small saucepan and pour into a small bowl. Add cherry Jell-o mix and stir with a whisk until Jell-o is completely dissolved. Add cold water and stir.
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Pour cherry Jell-o mixture over the cake. Run a knife around the edges of the cake to loosen it from the sides of the pan.
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Refrigerate cake for 2 hours.
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While cake is in the refrigerator, mix the chocolate pudding mixes with 3 cups milk (2% or whole). Blend until pudding is completely dissolved. Refrigerate pudding for at least 1 hour.
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Frost the cake with the pudding and keep refrigerated until ready to serve.
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Garnish the cake with mini chocolate chips and maraschino cherries just before serving.
South Sea Susy says
Can’t you add the cherry jello powder into the cake mix prior to baking? This would save a step and time, I would think.
Erica says
We have never done it that way– so it may work! Let us know how it turns out!
Connie says
Would this work with cupcakes in place of the 9 x 13 pan? If so, how many holes should I make in each cupcake? Thank you in advance for your help! 🙂
Emily says
Yes! I would just do 3 to 4 holes in each one.