Chocolate Cherry Cake
  • 1 can of cherry pie filling
  • 1 cup sugar
  • 3 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  •  ¾ cup coco powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ cups canola oil
  • 1 cup milk
  1. Preheat oven to 350F. Grease bundt pan and set aside.
  2. Place cherry pie filling, sugar, eggs, and vanilla into food processor and pulse for 3 seconds
  3. Place flour, coco powder, baking powder, baking soda, and salt into a separate bowl. Whisk to combine ingredients together.
  4. Pour dry ingredients into food processor. Pulse for 2 seconds.
  5. Add oil and milk through spout of food processor, while pulsing ingredients together.
  6. Remove lid and scrape down the sides of your food processor to ensure all ingredients are fully incorporated.
  7. Pour batter into greased bundt (cake) pan.
  8. Bake for 1 hour or until toothpick inserted in center comes out clean.
  9. When done, let cool to room temperature.
  10. Once cooled, spread with chocolate glaze.
  11. Cut and serve!
Recipe by Borrowed Delights at