Cherry Sheet Cake Food

CHERRY SHEET CAKE

Steps:

• Preheat oven to 350 degrees. Prepare a 10x15 jelly roll pan with non-stick spray. Line the bottom with parchment paper and spray that (optional).
• Blend the cherries in a food processor until they turn to small bits. Set aside.
• In a large bowl, add the cake mix, eggs, oil, and water and mix until well combined. Stir in the box of jello and the cherries until well mixed.
• Pour the batter into the baking sheet and bake for 30 minutes, until a toothpick comes out clean.
• Allow the cake to cool completely before icing.
• Prepare the icing by mixing together the butter, cream cheese, powdered sugar and almond extract. Slowly add in the heavy cream, tablespoon at a time, and mix until the desired consistency has been reached.
• Frost, add cherries to the top and enjoy!

CHOCOLATE CHERRY CAKE III

Steps:

• Heat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
• In a large bowl, combine cake mix, cherry pie filling, almond extract, and 2 eggs by hand; stir until well blended. Pour batter into prepared pan.
• Bake for 25 to 30 minutes, or until it tests done. Cool.
• In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat, and stir in chocolate chips until smooth. Immediately pour over partially cooled cake.

CHOCOLATE CHERRY CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour a 9x13-inch baking pan. Set aside.
• Combine cake mix, cherry pie filling, eggs, egg yolk, and vanilla.
• Add the chocolate chips and stir to combine.
• Pour in prepared baking pan and bake for 35-40 minutes.
• Once cooled, make the frosting. Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the butter on high speed until light and fluffy, for 2-3 full minutes.
• On low speed, gradually add the confectioners sugar and cocoa powder and beat for another 2-3 minutes.
• Then add the melted chocolate, followed by the milk, corn syrup, vanilla, and salt. Beat for 1 minute.
• Then turn the mixer up to medium-high speed and beat for 3 full minutes.
• Frost cooled cake and top with sprinkles.
• Slice and serve.

CHOCOLATE COVERED CHERRY SHEET CAKE WITH POUR -OVER GLAZE

Steps:

• Lightly grease a 13 x 9 baking pan or spray with vegetable oil spray. Set pan aside.
• Preheat oven to 350 dg. with rack in center of oven.
• Place cake mix, cherry pie filling, eggs and almond extract in a large mixing bowl. Blend at low speed for 1 minute, then stop and scrape down sides of bowl with rubber spatula. Increase the mixer speed to medium and beat 2 minutes more. Batter should look thick and well-blended.
• Pour batter into prepared pan, smoothing top with spatula, then place in oven. Bake 30-34 minutes, until cake springs back in center when touched. Place on rack while making glaze.
• Place sugar, butter and milk in a small sauceman over medium-low heat, stirring constantly until mixture comes to a boil. Boil gently for 1 minute, stirring constantly.
• Remove pan from heat and mix in chocolate chips. After chips have melted and glaze is smooth, pour it over the warm cake so that it covers entire surface. The glaze with be thin, but will firm up. (I speed up the process by chilling cake.).
• After glaze is set and cake has cooled down, cut into serving size pieces and enjoy!
• (NOTE: The glaze is very rich. If you are not as much of a chocolate lover as I (huh?) make sure there is only a thin layer covering top of cake.).

CHERRY SHEET CAKE

Steps:

• Cream butter and sugar and add eggs.
• Add vanilla.
• Mix together flour and baking powder, add to creamed mixture and combine.
• Grease a 15 x 10 jelly roll pan and spread 3/4 of batter in the pan.
• Spread cherry pie filling on top of batter.
• Spoon the remaining batter over the filling in large dots.
• Swirl together slightly.
• Bake in a 350° oven for 30 to 40 minutes or until browned.
• Cool cake completely on a wire rack.
• Cut into squares to serve.

CHERRY CHIP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a bundt pan or 10-inch tube pan.
• In a bowl, combine the flour, sugar, oil, eggs, vanilla, baking soda, cinnamon, and salt. Mix well. Stir in the cherries and their liquid and the chocolate chips. Pour the batter into the prepared pan.
• Bake for about 1 hour, until a cake tester inserted in the center comes out clean. Cool on rack and remove from the pan to cool completely.

CHERRY SHEET CAKE

Steps:

• Preheat oven to 325 degrees. Butter a 10-by-15-inch rimmed baking sheet; line bottom with waxed paper. Butter paper; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture, and mix until just combined (batter will be as thick as cookie dough).
• Spread batter evenly on prepared baking sheet; scatter cherries over the top. Bake cake until golden and a toothpick inserted in center comes out clean, 35 to 40 minutes. Cool 10 minutes in pan. Invert onto a wire rack; reinvert onto another rack to cool completely (top side up).
• To serve, cut cake into triangles with a serrated knife. Dust with confectioners' sugar, if desired.

EASY CHOCOLATE CHERRY CAKE

Steps:

• Preheat oven to 350 degrees F. Spray 9x13 pan with non-stick cooking spray.
• Mix eggs, cake mix, oil, milk and almond extract.
• Fold cherry pie filling into the batter.
• Pour batter into greased baking pan.
• Bake 30-35 minutes.
• For Ganache: In a small saucepan bring sugar, evaporated milk and butter to a boil for one minute.
• Remove from heat and add chocolate chips and almond extract.
• Mix until smooth and pour over cake while cake and ganache are still warm.

CHERRY COLA SHEET CAKE | PATRICIA HEATON

Steps:

• Preheat the oven to 350˚F
• Line a 9-by-13-inch baking sheet with a piece of parchment paper that is long enough to hang over the longer sides
• Make the cake: In a large bowl, whisk the flour, granulated sugar, cocoa, baking soda and salt
• Add the cola, oil, eggs, buttermilk and vanilla, and whisk until just combined, with no visible traces of flour
• Pour into the prepared pan
• Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean
• Halfway through baking, prepare the icing: In a small saucepan over medium-high heat, simmer the cola until it's reduced to ½ cup, 12 to 15 minutes
• Whisk in the butter, a few pieces at a time, until it's completely dissolved
• Combine the cocoa and confectioners' sugar, and whisk them in, 1 cup at a time, until the icing is smooth
• As soon as the cake comes out of the oven, spread the icing over it
• Set the cake on a wire rack and let it cool completely before serving
• Wrapped in parchment paper, the cake will stay fresh for up to 3 days

DARK CHOCOLATE CHERRY LOAF CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a 9-by-5-inch loaf pan with parchment, allowing it to hang over the sides. Spray the parchment with baking spray and set aside.
• In a large bowl, combine the cake mix, milk, melted butter and eggs until smooth. Fold in the chocolate chunks. Add the batter to the prepared loaf pan. Place the loaf pan on a sheet pan and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool slightly before removing it from the cake pan, then allow the cake to cool completely, about an hour.
• For the cherry glaze: Mix the powdered sugar, preserves and milk until thoroughly combined; it should be thick but pourable. Add the food coloring and mix through. Pour the icing over the cake, allowing it to drip down the sides. Sprinkle over the mini chocolate chips. Slice and serve.

CHERRY JAM DEVIL'S FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly spray two 9-inch-round cake pans with non-stick cooking spray and dust with cocoa powder.
• Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat together the butter, granulated sugar, brown sugar and oil in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 2 minutes.
• Meanwhile, whisk together the hot coffee, 3/4 cup cocoa powder and vanilla in a medium bowl until smooth.
• Add the eggs to butter mixture one at a time, mixing well and scraping down the bowl between each addition. Beat in the coffee mixture until well combined. Add half of the flour mixture and beat just until combined, then beat in the sour cream followed by the remaining flour mixture. Scrape down the bowl and beat 1 minute more.
• Divide the batter between the prepared cake pans. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer to racks. When the cakes are cool enough to handle, turn them out onto the racks to cool completely before frosting.
• To assemble the cake, place one cake layer onto a serving platter or cake stand. Trim the top with a long serrated knife to make it level, if needed. Spread half of the Cherry Jam Filling on top in an even layer. Top with the other cake layer and frost the entire cake with chocolate frosting. Spread the remaining Cherry Jam Filling on top of the cake.
• Stir together 2 tablespoons water with the cornstarch in a small bowl until the cornstarch dissolves. Combine the cherries, sugar, remaining 6 tablespoons water and the lemon juice in a medium pot over medium heat and simmer for 2 minutes. Stir in the cornstarch mixture and continue to simmer, stirring occasionally, until the mixture has thickened and looks clear and shiny, about 5 minutes. Cool to room temperature and then refrigerate, covered, until cold, about 1 hour.