Cherry Chocolate Pecan Cake Food

CHOCOLATE CHERRY CAKE

Steps:

• Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch cake pan.
• Mix the cake mix, eggs, pie filling and almond extract.
• Pour batter into the cake pan.
• Bake 25 - 30 minutes at 350 degrees Fahrenheit.
• Once the cake it baked, place it on a cooling wrack and immediately begin the icing.
• Combine the sugar, Butter and milk in a saucepan. Bring it to a boil. Boil for 1 minute.
• Remove from heat and stir in the chocolate chips.
• Pour the icing over the warm cake and let cool completely before serving.

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.

CHOCOLATE-PECAN COFFEE CAKE

Steps:

• Combine the flour, pecans, brown sugar, chocolate and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate and pecans on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.

3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
• Spread pie filling in baking dish.
• Top with dry cake mix; gently shake pan to distribute evenly.
• Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
• Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.

CHOCOLATE-GLAZED CHERRY-PECAN PIE

Steps:

• In small bowl, mix cherries and brandy. Let stand 15 minutes; do not drain.
• Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. In large bowl, beat butter, sugar, corn syrup, almond extract and eggs with hand beater or wire whisk until well mixed. Stir in cherry mixture and pecans. Pour into crust-lined pie plate.
• Bake 30 minutes, covering with foil after 15 minutes if pie is browning too quickly. Reduce oven temperature to 325°F. Bake 12 to 15 minutes longer or until center is set and surface is deep golden brown. Cool 30 minutes.
• In microwavable bowl, microwave chocolate chips and oil uncovered on High 1 minute; stir until smooth. Drizzle chocolate over pie. Cool completely, about 30 minutes.

CHERRY, CHOCOLATE AND PECAN SCONES WITH STRAWBERRY JAM

Steps:

• Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
• In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Set aside. In a medium bowl, combine the sour cream with the egg. Mix in the cherries, chocolate chips, pecans and golden raisins. Set aside.
• Use a grater with large holes to grate the butter over the dry ingredients. Alternatively, cut the butter into small cubes. Lightly work the butter into the flour with your fingers until it looks like small peas. Gently work the sour cream mixture into the flour mixture. Using your hands, gather the ingredients together from the bottom of the bowl. Wash your hands, then turn out the dough onto a lightly floured surface, then gather the dough together. Take care not to overwork the dough!
• Gently press the dough into a loose 1-inch-thick circle, about 5 inches in diameter. Use a knife to cut the circle into 6 equal wedges (like slices from a pie). Place the wedges spaced out on a nonstick or parchment-lined baking sheet and sprinkle with sugar.
• Bake the scones until golden brown, 15 to 18 minutes. Allow them to cool a few minutes before serving with the Strawberry Jam.
• In a large bowl, stir together the strawberries with the sugar and vanilla to evenly coat. Allow the mixture to macerate, or sit, for about 15 minutes until the berries are "weepy"-softened and letting off liquid.
• Transfer about three-quarters of the strawberries and some of the liquid at the bottom of the bowl to a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the fruit starts to break down, 5 to 8 minutes. Remove the saucepan from the heat and stir back into the bowl of uncooked strawberries. Stir in the balsamic vinegar. Serve warm or let cool, then cover and store in the refrigerator for about a week.

CHERRY PECAN CAKE RECIPE

Steps:

• Preheat the oven according to directions on the cake mix. Prepare cake pans as directed. Drain and reserve the juice from the cherries. Chop cherries into small pieces. Set the juice and chopped cherries aside. Prepare the cake according to package directions but when measuring the water, first measure the cherry juice that was reserved and add enough water to equal the amount of water called for on the package. Mix batter as directed. Fold the chopped cherries and the pecans into the cake batter; then pour the batter into the prepared cake pans, distributing evenly between the two.Place in the preheated oven and bake for the recommended time or when a toothpick poked in the middle comes out clean. Remove from the oven and allow to cool for 10 minutes in the pan; then remove the cakes and allow them to cool completely on a wire rack. FROSTING: Whip the heavy whipping cream until stiff peaks form; set aside. Beat the cream cheese, sugar and vanilla together until smooth; fold in the whipped cream just until well mixed. Place the first layer on the cake plate and spread frosting over the top so that it is about 1/4 inch thick and keep about 1/4 inch form the edge. Place the second layer on top of the first layer. Frost the top and sides of the cake with the remaining frosting. Decorate with additional whole cherries or as desired.

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 PECAN UPSIDE-DOWN CAKE

Steps:

• Pour butter into an ungreased 9-in. round baking pan; sprinkle with brown sugar. Arrange cherries in a single layer over brown sugar; top with pecans., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition., Spoon over pecan layer. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate., For topping, in a large bowl, beat cream and cheese until it begins to thicken. Gradually add confectioners' sugar and extracts; beat until stiff peaks form. Serve with cake.

WHITE CHOCOLATE CHERRY PECAN CHEESECAKE

Steps:

• Heat oven to 300°F.
• Reserve 16 pecan halves for garnish. Finely chop remaining nuts; mix with graham crumbs, sugar and margarine. Press firmly onto bottom of pan.
• Beat cream cheese, sweetened condensed milk, chocolate and 1 tsp. vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
• Mix pie filling and remaining vanilla; spoon over cheesecake. Top with COOL WHIP and reserved pecans.

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.

CHOCOLATE CHERRY DUMP CAKE

Steps:

• Preheat oven to 350°F/175°C.
• Open the 2 cans of cherry pie filling and spread it into the bottom of an ungreased 9x13 cake pan.
• Sprinkle the dry cake mix over the cherry pie filling.
• Next, place vegan butter in a microwave-safe container and cook in 30-second increments until melted. Drizzle melted butter over the dry cake mix. Be sure to spread the butter evenly across the cake mix.
• Evenly spread the chocolate chips over the top and then follow with the chopped pecans.
• Bake in the oven for 50 minutes.
• Remove from oven and allow to cool for 10 to 15 minutes before serving. Serve warm.
• Store this cake by covering and refrigerating. It will keep 3 to 5 days in the fridge.

CHERRY PECAN CAKE

Steps:

• Preheat the oven to 180°C and grease and line a 22cm round springform pan.
• Combine the eggs, sugar and vanilla in a bowl and beat with an electric mixer until pale and creamy.
• Fold in the combined flour, baking powder and salt, and stir in the pecans and cherries.
• Pour the batter into a prepared pan and level the top; and bake for 1 hour and 20 minutes, or until a skewer comes out clean and the top is fudgy and golden.
• Cool on a wire rack.
• Cut into wedges and serve with the whipped cream and cherries.

CHOCOLATE CHERRY CAKE

Steps:

• In a bowl, stir together all cake ingredients. Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until cake tests done. Meanwhile, in a saucepan, mix sugar, milk and butter. Bring to a boil and boil for 1-1/2 minutes. Remove from the heat and stir in chocolate chips until melted. Pour over hot cake. Frosting will harden as it cools.

CHERRY CHOCOLATE PECAN CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a bundt pan with cooking spray, and evenly distribute 1/4 cup pecans in bottom of pan.
• Combine dry cake mix and cinnamon in large bowl.
• Add oil, eggs, vanilla, and pie filling; mix well.
• Stir in chocolate chips and remaining pecans.
• Spoon into bundt pan (batter will be thick).
• Bake for 1 hour, or until cake tests done.
• Cool cake in pan for 10 minutes.
• Remove from pan and cool completely before slicing.

CHOCOLATE PECAN LAYER CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans and line them with parchment paper.
• Stir together the cocoa and boiling water until the cocoa dissolves.
• In a large bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, using an electric mixer, beat 2 sticks butter and 2 cups light brown sugar until fluffy, about 2 minutes. Scrape down the sides of the bowl and beat for 1 minute more. Beat in the eggs, 1 at a time. Beat in 2 teaspoons vanilla extract. Beat in the flour mixture and the cocoa mixture in three alternating additions, beginning and ending with the flour. Scrape down the sides of the bowl after each addition.
• Divide the batter between the pans. Bake until the center of the cake bounces back when gently pressed and a tester inserted in it comes out clean, about 25 minutes. Allow the cakes to cool in their pans for 10 minutes, and then invert them onto a wire rack to cool completely.
• For the filling: Combine 1 1/4 sticks butter, 1 1/3 cups light brown sugar, and milk in a medium saucepan. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved, 3 to 5 minutes. Remove from the heat and stir in 3/4 teaspoon vanilla. Prick the cooled cakes all over with a toothpick. Spread half the filling on 1 cake layer. Top with the second layer and repeat.
• For the frosting: Melt 3/4 stick butter in a small saucepan over medium heat and stir in the dark brown sugar and cream. Bring the mixture to a simmer and transfer it to a mixing bowl. Add the confectioners' sugar and 1 teaspoon vanilla and beat until the frosting is a spreadable consistency. Add more cream, 1 tablespoon at a time, if the frosting is too thick. Frost the top of the cake and sprinkle with the chopped pecans. Store in an airtight container at room temperature. The cake will keep for 3 to 5 days.

CHOCOLATE PECAN CAKE

Steps:

• 1. Preheat oven to 350 degrees F. Grease and flour a 13 by 9 by 2-inch pan.
• 2. For the cake: Using an electric mixer, cream butter and sugar together until light and fluffy.
• 3. Add eggs, 1 at a time, beating well after each addition.
• 4. Sift flour, baking powder, and salt together in another bowl.
• 5. Add to creamed mixture, continuing to beat.
• 6. Add vanilla and chocolate syrup to batter and mix well.
• 7. Pour into prepared pan and bake for 25 to 30 minutes. Just before cake is done, prepare frosting.
• 8. For the frosting: Put butter, chocolate chips, sugar and evaporated milk in a saucepan over medium heat and bring to a boil. Stirring ingredients together, boil for 2 to 3 minutes.
• 9. Remove from heat and stir in vanilla and nuts.
• 10. Pour over warm cake.