Cherry Chocolate Cake With Fudge Frosting Food

DEVIL'S FOOD CAKE WITH CHOCOLATE FUDGE FROSTING

Steps:

• Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled chocolate. In another bowl, whisk flour, baking soda, salt and baking powder; add to creamed mixture alternately with sour cream and water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a small heavy saucepan, melt butter and chocolate over low heat. Remove from heat; cool 5 minutes. In a large bowl, beat confectioners' sugar, milk and vanilla until smooth. Gradually add chocolate mixture, beating until light and fluffy. Spread between layers and over top and sides of cake.

CHERRY CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch baking pan.
• Cream the butter with sugar until light and fluffy. Mix in the eggs and almond extract and beat well. Add the cocoa powder and mix until well combined.
• By hand, stir the cake flour, baking soda and salt together. Add flour mixture to the butter mixture and mix until just combined. Stir in the cherry pie filling. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted near the middle comes out clean. Cool and frost with Chocolate Buttercream.

CHERRY CHOCOLATE CAKE WITH FUDGE FROSTING

Steps:

• 1. Preheat oven to 350 degrees. Beat first 4 ingredients at low speed with electric mixer for 20 seconds; increase speed to medium and beat 1 minute. Pour batter into a 13x9 inch greased and floured pan.
• 2. Bake at 350 degrees for 27 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes.
• 3. Bring sugar, milk, and butter to a boil in a heavy 2 quart saucepan over medium-high heat, stirring occasionally; boil one minute. Remove from heat and stir in chocolate morsels until melted and smooth. Quickly spread frosting over warm cake. Cool completely. Enjoy!

CHOCOLATE CHERRY CAKE

Steps:

• combine cake mix,pie filling,extract, and eggs.
• Mix by hand and spread on jelly roll pan or 13 x 9 pan
• Bake at 350 Until done in middle (25-35 minutes).
• Frosting-------------.
• combine sugar,butter and milk,stir over low heat.
• Bring to boil for 1 minute.
• Stir in chocolate chips until melted.
• Cool then frost.

CHOCOLATE CHERRY FROSTING

Steps:

• In a mixer bowl, beat the butter for 2-3 minutes until it is creamy and almost white in appearance.
• Add in the powdered sugar, melted chocolate and 2 tablespoons of cherry juice until light and fluffy. (Add in additional juice, one tablespoon at a time, until the frosting is the consistency you like.)
• Gently fold in the drained chopped cherries (these should be well drained so that it doesn't add more liquid to your frosting).
• Frost on cupcakes, cakes, brownies or cookies.
• Refrigerate leftover frosting.

CHOCOLATE CHERRY CAKE I

Steps:

• Combine cake mix, cherry pie filling, and three eggs. Mix until well blended.
• Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
• To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
• Remove from heat.
• Stir in chocolate pieces until melted and smooth.
• Frost when cake is cool.

CHERRY BUNNY FUDGE RECIPE

Steps:

• Place your bunny pan onto a baking sheet. Fill each cavity with rainbow sprinkles OR add the sprinkles on top of your fudge.
• In a microwave safe bowl (preferably one bigger than the one I use used) pour chocolate chips and microwave for 60 seconds. Stir and continue to microwave for 1 minute more, stirring every 15 seconds until smooth. Stir in frosting. The mixture will be thick. Mix well and return to the microwave and heat for an additional 15 seconds and stir well. Place into a piping bag and pipe into each bunny cavity.
• Place your baking sheet into the freezer for at least 30-60 minutes. When fudge is set, remove from the pan. Place the pan face down onto the baking sheet and start by removing the ears first (if your sprinkles are on the bottom).

CHOCOLATE CHERRY CAKE WITH FUDGE ICING

Steps:

• Mix together all cake ingredients. Pour into a greased, floured (or dusted with cocoa) 13x9" pan. Bake for 25-30 minutes at 350 degrees F. Bring sugar milk and butter to light boil for 1-2 minutes. Remove from heat. Mix in chocolate chips thoroughly. Let sit 1-2 minutes. Spread on top of cake. Let sit until icing sets. Freezes well too.

CHOCOLATE FUDGE CHERRY CAKE

Steps:

• 1. Preheat oven to 350 degree F. Grease and flour a 13x9x2-inch pan.
• 2. Mix cake mix, cherry pie filling, eggs, and flavoring by hand. Batter will be thick.
• 3. Spread batter into the prepared cake pan.
• 4. Bake at 350°for about 30 minutes, or until a wooden pick inserted in center comes out clean.
• 5. For the frosting: Place sugar, butter, and milk in a saucepan. Bring to a boil stirring constantly. Boil for one minute. Remove from the heat and stir in chocolate chips until smooth.
• 6. Pour over warm cake.
• 7. Enjoy!

EASY CHOCOLATE CAKE WITH CHERRY PIE FILLING RECIPE

Steps:

• Let cool, then serve and enjoy.

CHERRY CHOCOLATE CAKE

Steps:

• Combine cake mix, cherry pie filling, vanilla, and eggs in a large bowl, stirring until all ingredients are moistened.
• Pour into a bundt pan that has been sprayed with non stick spray.
• Bake at 350 degrees for 35 - 40 minutes or until a cake tester comes out clean.
• Remove cake from pan and place onto a wire rack.
• Once cake is cooled slightly, heat sugar, butter, and milk over medium high heat in a saucepan.
• Heat to boiling and continue to cook while boiling for 2 minutes, stirring constantly.
• Remove from heat and stir in chocolate chips.
• Keep stirring until completely melted (you may need to return pan to low heat for a completely smooth and melted frosting).
• Pour frosting over cake and allow frosting to set and cake to finish cooling.

CHERRY-CHOCOLATE CAKE WITH FUDGE FROSTING

Steps:

• Preheat oven to 350°F.
• Sift cake mix into a medium mixing bowl until all lumps are removed. Then add other three ingredients and thoroughly combine. (Note: Be careful to not break up the cherries too much while combining).
• Pour cake batter into a greased 9" x 13" cake pan and spread evenly.
• Bake for 30 minutes or until a toothpick inserted into center comes out clean.
• Allow to cool on a wire rack for one hour.
• When ready to frost the cake, prepare Recipe #281675 as directed. Apply to cake immediately, spreading evenly.
• Allow to set for 30-40 minutes.
• Cut into 15-20 slices and serve.

CHOCOLATE CHERRY FUDGE BUNDT CAKE

Steps:

• Prepare a large bundt cake pan (at least 10-12 cups) and preheat oven to 350°F
• Mix cake mix, vegetable oil, eggs and water on medium for 3 minutes.
• Stir in the cherry pie filling and chocolate chips until well mixed.
• Pour into prepared bundt pan and bake at 350°F for 45-50 minutes.
• Cool for 10 minutes and then invert onto wire rack or serving dish to cool completely
• In a small saucepan, heat cream and corn syrup over medium heat until they come to a simmer.
• Remove the pan from the heat and stir in chocolate, whisking until smooth.
• Allow to cool at room temperature until slightly thickened.
• Drizzle glaze over cake and allow to sit at room temperature for at least 10 minutes before serving.

{LAZY} CHOCOLATE CHERRY FUDGE CAKE

Steps:

• Mix first four ingredients and pour into a greased cake pan. Bake at 350 degrees for 25 minutes. Remove from oven and let cool.
• Bring sugar, butter, and milk to a boil in a saucepan. Boil for 1 minute. Stir in chocolate chips and continue stirring until melted. Frost cake immediately.

TRIPLE CHOCOLATE CHERRY CAKE

Steps:

• Preheat oven to 350F and line a 9×13-inch pan aluminum foil for easier cleanup and spray with cooking spray; set aside.
• To a large bowl, add the cake mix, eggs, almond extract and beat with a handheld electric mixer on low speed for about 90 seconds; mixture will be dry with pea-sized lumps and clumps.
• Add the cherry pie filling and stir by hand to incorporate.
• Add the chocolate chips and stir by hand to incorporate; batter will be thick and somewhat lumpy.
• Turn batter out into prepared pan and bake for about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. Allow cake to cool in pan on a wire rack for about 1 hour, or until cooled completely before frosting it.
• To a large microwave-safe bowl, add the chocolate (break it into pieces or roughly chop) and heat on high power to melt. Stop every 20 seconds to check and stir. Once chocolate can be stirred smooth, set aside to cool.
• To a large canister of a food processor, add the butter, sugar, cocoa powder, salt, and process on high speed until smooth, about 30 to 60 seconds, scraping the sides of the bowl as needed.
• Add the corn syrup, vanilla, and process on high until just combined, about 10 seconds.
• Scrape down the sides of the bowl, add the melted chocolate, and pulse until smooth and creamy, 10 to 15 one-second pulses.
• Evenly frost the cake.

CHOCOLATE FUDGE CHERRY CAKE

Steps:

• In a bowl, combine the cake mix, eggs and extract. Add pie filling; mix well. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a saucepan, combine sugar, milk and butter. Cook and stir until sugar is dissolved and butter is melted. Remove from the heat; stir in chocolate chips until melted. Pour over warm cake; spread evenly. Cool completely before cutting. Store in the refrigerator.

HOT FUDGE CHERRY POKE CAKE

Steps:

• Preheat the oven to 350 degrees. Spray a 9x13-inch baking dish with a nonstick cooking spray.
• In a medium bowl, sift flour, sugar, and salt together. Set aside. In a medium heavy saucepan, melt chocolate and butter over low heat. Add water and bring to a boil. Remove from heat and let cool for five minutes and then, pour over flour mixture and beat well with an electric mixer.
• Combine sour cream and baking soda and fold into chocolate mixture.
• Slowly, add beaten eggs and vanilla to the mixture and mix well. NOTE: Be careful not to over mix. Over mixing will make your cake tough. Just mix to incorporate the eggs and vanilla into the other ingredients.
• Pour batter into the prepared pan and spread evenly. Bake for 22 to 23 minutes or until a toothpick inserted in the center comes out clean. NOTE: Oven temperatures vary so be careful not to over bake. Allow the cake to cool for about 10 minutes.
• While the cake is still warm, punch holes all over the top of the cake with the end of a wooden spoon.
• Next, pour the can of sweetened condensed milk over the top of the cake. Set aside and let the cake completely cool.
• After the cake has cooled, ½ cup of the hot fudge sauce in the microwave for 15 seconds or until the fudge sauce is thin enough to drizzle.
• Drizzle chocolate mixture over the cooled cake. Reserve the remaining chocolate for drizzling on top of the frosting.
• Spoon the cherry pie filling over the chocolate mixture and spread evenly.
• For the frosting: Using a hand mixer or stand up mixer, place room temperature cream cheese in a mixing bowl. Beat until light and creamy. About a minute. (Make sure that your cream cheese is room temperature. Cold cream cheese will not work in this recipe.)
• Slowly add the confectioners' sugar and mix until cream cheese and sugar are completely combined. Then whip at high speed for 2 to 3 minutes or until light and fluffy.
• Add the heavy whipping cream and vanilla and whip on high speed until light and fluffy. (about 1 to 2 minutes)
• Spread the whipped frosting over the cake. Drizzle with the remaining chocolate glaze, chocolate chips, and garnish with Maraschino cherries with stems, if desired. Store cake in the refrigerator.