Chocolate Cherry Bars

These Chocolate Cherry Bars are so easy and a great potluck dessert. They’re ultra moist and are lathered with a decadent chocolate frosting.
Chocolate Cherry Bars - so easy and a great potluck dessert. the-girl-who-ate-everything.comI don’t think people really get how much I love food. It was 11:30 pm the other night and my sister-in-law, who is staying with us, said, “I’m off to bed, good night!”

To which I replied, “Good night! I’m going to make a cake.

Yep. I’m crazy. A crazy night owl.

This cake is delicious. In fact, I was supposed to take it to a baby shower and we ended up just eating it all by ourselves. The frosting – buttery, chocolate, fudgey. The cake – moist, fluffy, with a hint of almond and cherry.

Chocolate Cherry Bars - so easy and a great potluck dessert.


And I couldn’t really take it to a baby shower with a piece cut out already. Although that happens more often than it doesn’t in my life. Chocolate Cherry Bars - so easy and a great potluck dessert. the-girl-who-ate-everything.comChocolate Cherry Bars - so easy and a great potluck dessert. the-girl-who-ate-everything.comI’m not usually a fan of pictures of food with bites taken out of them but…you…guys…heaven.

Chocolate Cherry Bars
Serves: 36 servings
Cake Bars:
  • 1 (18.25-oz.) package Devil's Food Cake Mix (you can use a 15.25 or 16.25 oz package as well)
  • 1 (21-oz.) can cherry pie filling
  • 1 teaspoon almond extract
  • 3 eggs, beaten
  • 1 cup sugar
  • ⅓ cup milk
  • 5 tablespoons butter
  • 1 cup semisweet chocolate chips
  • ¼ teaspoon almond extract
  1. Preheat oven to 350°F. Grease and flour 15x10x1-inch baking pan or 13x9-inch baking dish. Photo above was in a 13X9-inch baking dish.
  2. In large bowl, combine all cake bar ingredients (cake mix, cherry pie filling, almond extract, and eggs);
  3. Stir until well blended. You can use a stand mixer or stir by hand. A stand mixer will break up the cherries a bit more. Pour into greased and floured pan.
  4. Bake at 350°F. until toothpick inserted in center comes out clean. For 15x10x1-inch pan, bake 20 to 30 minutes; for 13x9-inch pan, bake 25 to 35 minutes.
  5. In small saucepan, combine sugar, milk and butter. Bring mixture to a boil and boil 1 minute, stirring constantly. Remove from heat; stir in chocolate chips and almond extract until smooth. Pour and spread over warm bars. Cool 2 hours or until completely cooled. You can speed up this process by placing them in the fridge to cool. Cut into bars.



 Also, today I’m celebrating with Cat from The Rustic Willow! Her blog is turning 1 and we’re giving away a lot of goodies to celebrate. Here’s Cat:

Hi all, I’m Cat from The Rustic Willow and I’m so
happy you all are here to celebrate my blogiversary! There are 10
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second to introduce them to you:
blogiversary giveawayCat @ The Rustic Willow
Christy @ The Girl
Who Ate Everything

Sydney @ Tastefully Frugal
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Melani @ My Homemade

Alexandra @ Bright Eyed

Sharon @ What the Fork
Alli @ Taking Care of
Monkey Business

Leia @ Eat It and Say Yum
Chelsea @ Chelsea’s Messy

My blog, The Rustic Willow, is turning one
and I’m so stoked that all of these amazing bloggers wanted to celebrate
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We have a bunch of amazing prizes for one
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Speak Your Mind



  1. These look SO good. That fudgy frosting!! And I love cherry anything 🙂

  2. Yummy!! These look oh so good!! I love chocolate!!

  3. This looks good enought to take to a church social, or maybe eat before you get there? Keep up the good work and the recipes coming.

  4. For the icing, do you use powdered sugar or granulated? Thank you for all the yummy recipes!

  5. These look so good!! I remember eating something just like this as a kid at church potlucks! I have brought things with a couple of pieces missing too!! Oh well!

  6. I’d like share my tips on these bars. My family started making this in the 70’s and overtime it has become our “thing”. By far the most requested item at any event we’re invited to attend, even if it’s catered. Buy the dark fudge cake mix or the darkest one you can find. Use the oil for cake like consistency. Buy 20% more cherries pie filling because the regular can now has very few cherries in it. Separate the cherries from the “juice”-fold in cherries after batter is well beaten. I do sometimes use a spatula and scrapemit off the cherries too but not if I’m pressed for time. This way you will have whole cherries in the batter. Use vanilla in the frosting.

  7. Thanks for this wonderful opportunity to win these gifts! (& BTW: My cake is in the oven as I type.)

  8. This cake is so delicious and easy to make! My husband’s grandmother gave me the recipe 30 years ago and he still asks for it as his birthday cake. 🙂

  9. These look and sound delicious! We have my husband’s family reunion coming up in a few weeks and I bet these would be gone in seconds! Thanks for the great recipe 🙂

  10. YUM! These look so moist and delicious. Thanks for celebrating my blogiversary with me–it means so much to me!

  11. Wow, all of these look great. Definitely going to save them and try it sometime.