This is another Paula Deen recipe that I love. It satisfies my need for chocolate in the most delicious way, plus, it’s extra speedy! It’s a dump cake in black forest fashion, so that means lots of cherries and chocolate and absolutely no mixing required! Woo hoo!
2 (21 oz.) cans cherry pie filling
1 cup semisweet chocolate chips
1/4 cup sugar
1 (18.25) box chocolate fudge cake mix
1 cup finely chopped pecans, I skip the nuts
1 1/2 cups butter (12 T.), cut into teaspoon-pats
fresh whipped cream or ice cream, for serving
Preheat the oven to 350-degrees. Lightly grease a 13 by 9 baking pan.
Spread cherry pie filling over bottom of prepared baking dish. Sprinkle evenly with chocolate chips and sugar. Spread dry cake mix over sugar, covering pie filling. Sprinkle evenly with chopped pecans, if using. Place butter pats over cake mix, covering cake mix as evenly as possible. Bake 1 hour; let cool 30 minutes before serving. Serve with whipped cream or ice cream, if desired.