Cherry Nut Chocolate Pie Food

CHOCOLATE CHERRY NUT CAKE

Steps:

• In a large bowl, beat the cake mix, sour cream, eggs and extract. Stir in pie filling. Pour into a greased 13x9-in. baking pan., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost with chocolate frosting. Sprinkle with nuts if desired.

CHERRY-NUT CHOCOLATE PIE

Steps:

• In a large bowl, combine the ice cream, cherries and almonds. Spoon into the crust. Cover and freeze overnight. Remove from the freezer 10 minutes before cutting. Garnish with whipped topping.

CHOCOLATE WALNUT PIE

Steps:

• Melt the margarine and the chocolate together, stirring until chocolate is smooth. Add eggs, sugar, salt, and syrup. Stir until everything is mixed thoroughly. Stir in walnuts. Pour into unbaked pie shell.
• Bake at 375 degrees F (190 degrees C) for 40-50 minutes, or until pie is set. Let sit for 30 minutes before slicing.

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.

KENTUCKY CHOCOLATE AND WALNUT PIE

Steps:

• Place cookie sheet on oven rack. Heat oven to 375°F. In large bowl, beat sugar, corn syrup, butter, bourbon, salt and eggs with whisk or electric mixer until well blended. Stir in walnuts and chocolate chips. Pour into frozen pie crust.
• Bake on cookie sheet 35 to 40 minutes or until center is set. Cool completely, about 3 hours.
• Just before serving, top with whipped cream.

CHOCOLATE CHERRY CAKE

Steps:

• Mix first 4 ingredients by hand with spatula until well-blended. Turn into greased, floured 9 X 13 inch baking pan. Bake at 350℉ (180℃) 25 to 30 minutes, or until cake tests done. Let cool and cut into squares before adding icing. To make icing: Combine sugar, butter and milk in saucepan. Bring to a boil, stirring constantly, and boil 1 minute. Remove from heat and add chocolate chips. Stir until melted. Pour over cake and spread.

EASY CHOCOLATE CAKE WITH CHERRY PIE FILLING RECIPE

Steps:

• Let cool, then serve and enjoy.

CHERRY NUT CAKE I

Steps:

• Place flour, sugar, salt, baking soda, oil, eggs, cherry pie filling, and chopped nuts in a 9x13 inch pan and mix thoroughly with a fork.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes. Serve with whipped topping.

4-INGREDIENT CHOCOLATE CHERRY CAKE

Steps:

• Place all ingredients in a bowl and beat for 1-2 minutes. If you want chunkier cherries, mix by hand.
• Pour batter into 9×13 sprayed pan.
• Bake at 350F for 25 minutes. Remove from oven and allow to cool.
• Frost with your favorite frosting, whipped cream, or serve with your favorite ice cream!

CHERRY NUT BARS

Steps:

• In large mixing bowl, mix flour, oats, sugar, pecans, baking soda and butter.
• Mix at low speed until crumbly.
• Reserve 1 1/2 cups of mixture for topping; press remainder into bottom of 9 x 13-inch baking pan.
• Bake at 350°F 12-15 minutes.
• Spoon pie filling evenly over crust.
• Sprinkle marshmallows and remaining crumbs over top.
• Return to oven 25 to 35 minutes more, or until topping is golden.
• Cut into bars when cool.

PISTACHIO, CHERRY AND CHOCOLATE TART

Steps:

• For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Combine the biscotti, butter and sugar in a food processor. Blend until the mixture forms moist crumbs that stick together when pressed. Firmly press the crumbs into the bottom of the prepared pan. Bake until golden and feels firm to the touch, about 15 minutes. Cool to room temperature, about 20 minutes. Spread the cherry preserves over the cooled crust leaving a 1/2 to 1-inch border.
• For the filling: Place the chocolate chips in a medium bowl. Heat the cream in a medium saucepan over medium heat to just below a boil. Remove the pan from the heat and pour the cream over the chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Add the dried cherries and 1/2 cup of the pistachios. Pour the chocolate filling over the cherry preserves and sprinkle the remaining 1/4 cup pistachios on top. Refrigerate for at least 5 hours or preferably overnight.
• Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Sprinkle with a pinch of salt flakes, if using. Cut into wedges and serve.