Cherry Marshmallow Magic Cake Food

DR. PEPPER CHERRY MARSHMALLOW CAKE

Steps:

• Arrange cherries evenly on bottom of a greased 9 x 13 pan.
• Preheat oven to 350°F
• In a small saucepan, combine the cherry syrup, 1 package of cherry Jello and 1/4 cup Dr. Pepper; gently heat until Jello is dissolved.
• Add almond extract and cool slightly.
• In a large mixing bowl, combine yellow cake mix, 1 pack cherry Jello, oil, eggs and 3/4 cup Dr. Pepper. Beat on high for 3-4 minutes.
• Pour cooled Jello mixture over cherries in pan.
• Sprinkle evenly with the miniature marshmallows and then carefully and evenly spoon the batter mix over the marshmallows.
• Bake for 40-45 minutes. Cool on rack for 45 minutes. Chill 3-4 hours.

CHERRY MARSHMALLOW CAKE

Steps:

• Preheat oven to 350°F.
• Grease a 13x9x2 inch baking pan.
• Prepare cake mix according to package directions.
• Spread marshmallows in the bottom of the baking pan, pour cake mix over marshmallows, spoon cherries evenly on top.
• Bake 30 to 40 minutes or until an inserted toothpick comes out clean, cool before serving.

CHERRY MARSHMALLOW MAGIC CAKE

Steps:

• Prepare cake mix. Beat cake mix, water, oil, and eggs in a large bowl on LOW speed for 30 seconds, then on MEDIUM speed for 2 minutes, scraping bowl occasionally. Set aside.
• Spray a 13x9x2-inch baking pan with vegetable spray. Preheat oven to 350°F.
• Sprinkle marshmallows evenly over the bottom of the pan. Pour batter over marshmallows.
• Spoon cherry filling evenly over cake batter.
• Bake in a preheated 350°F oven 30 to 40 minutes.
• Top of cake will be bubbly and marshmallows will be sticky.
• Let cool before serving.

CHERRY MARSHMALLOWS

Steps:

• Generously butter the bottom and sides of an 11x7-inch glass baking dish and sprinkle with 1 tablespoon powdered sugar.
• Add 1/2 cup cold water to the bowl of a stand mixer and add unflavored gelatin. Set aside to soften.
• Combine remaining 1/2 cup water, sugar, corn syrup, cherry gelatin, and almond extract in a large saucepan over medium heat. Stir constantly until sugar and gelatin are dissolved. Heat the mixture to boiling, then reduce heat to medium-low. Cook, without stirring, until a candy thermometer immersed in the mixture reads 240 degrees F (115 degrees C), about 30 minutes. Watch carefully that syrup doesn't boil over; reduce heat if necessary.
• Slowly pour syrup into the softened gelatin in the stand mixer bowl. Beat on low speed, then increase to medium-high and beat until marshmallow mixture has tripled in size. Pour into the prepared baking dish and smooth the top using a rubber spatula. Set marshmallow mixture aside and let stand, uncovered, 8 hours to overnight.
• Dust a large cutting board with about 1 tablespoon powdered sugar. Loosen sides of marshmallow mixture from the baking dish, lift out onto the cutting board, and rub additional powdered sugar on top. Spray a sharp knife with cooking spray and cut marshmallows into 1-inch squares, 11 rows by 7 rows.
• Toss marshmallows in a large bowl with remaining confectioners' sugar. Shake off excess sugar and transfer marshmallows to an airtight container.

STRAWBERRY MARSHMALLOW CAKE

Steps:

• Heat oven to 350.
• Generously grease a 13x9 pan.
• Sprinkle marshmallows over bottom of pan.
• In a bowl, combine mashed stawberries and gelatin and set aside.
• Make cake batter according to package directions.
• Spread batter over marshmallows in pan.
• Spoon strawberry mixture evenly over batter.
• bake at 350 for 35 to 45 minutes or until toothpick inserted in center comes out clean. DO NOT OVER BAKE.
• Place cake on wire rack to cool.
• When cake is cool you can invert on platter and serve with whpped cream.

CHERRY MARSHMALLOW CAKE

Steps:

• Spray bottom of 9x13 pan with Pam. Cover bottom of pan with marshmallows.
• Mix cake mix as directed and pour over marshmallows. Mix cherry pie filling and Jell-O (dry) together and spoon over batter.
• Bake 350 for 40 minutes or until a toothpick comes out dry. When done, the cherries will be on bottom and the marshmallows on top.

CHERRY MALLOW TRAYBAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking or roasting tin with baking parchment. Beat together the butter, flour, sugar, baking powder, eggs, yogurt and vanilla. Stir in the chopped cherries and snipped marshmallows. Scrape into the tin and bake for 25-35 mins until a skewer poked in comes out clean. Cool.
• To decorate, put the marshmallows into a pan with the milk and gently melt, stirring. Scrape into a bowl and cool, stirring occasionally, until thick enough to spread. Spread over the cake, dot over the halved cherries and slice into 15 squares.

BLACK MAGIC CAKE

Steps:

• Preheat oven to 325 degrees.
• Grease a 12 cup Bundt Pan.
• In 4qt.
• microwave safe bowl, combine butter, syrup and candy bars, heat 5 1/2 minutes on medium (50% power) whisking once.
• Whisk until smooth.
• Whisk in sugar, then buttermilk, vanilla and eggs.
• Stir in flour, cocoa, salt and soda.
• Pour batter into pan.
• Bake 1 1/2 hours or until wooden pick inserted in center comes out almost clean.
• Cool in pan on wire rack for 10 minutes.
• Loosen cake from pan, invert onto rack to cool.
• After cake has completely cooled sprinkle with powdered sugar.
• (The cake is so rich it needs no icing).

BEST BLACK MAGIC CAKE

Steps:

• Preheat oven to 350°F (175°C).
• Grease and flour two 9 inch rounds or one 9x13 inch pan.
• In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt.
• Make a well in the center.
• Add eggs, coffee, buttermilk, oil and vanilla.
• Beat for 2 minutes on medium speed.
• Batter will be thin.
• Pour into prepared pans.
• Bake at 350°F (175°C) for 30-40 minutes , or until toothpick inserted into center of cake comes out clean.
• Cool for 10 minutes, then remove from pans and finish cooling on a wire rack.