CHOC CHOC CHERRY CHIP CAKE
Excellent, Moist, Chocolate Cake - wonderful for Birthdays or other Special Occasions. When my children were little, this used to be the birthday cake of choice. I believe the original recipe actually came off the Duncan Hines Cake Mix Box.
Provided by Recipe USA
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- 1. Please note that you use either the sour cream OR the pie cherries, one or the other, but not both. Also, the pie cherries are just the cherries, not the pie filling type.
- 2. The program at food com would not accept Duncan Hines Brand for some reason, so I had to put Pillsbury in order to publish this recipe. I've only used Duncan Hines Deluxe Devils Food II Cake Mix for this recipe, so can't recommend any others for lack of experience with anything else.
- 3. Combine all ingredients listed in a bowl, except for the (pie cherries --OR-- sour cream), and the chocolate chips. Mix with electric mixer for two minutes until well blended. Then fold in the pie cherries (or sour cream instead of cherries) and chocolate chips and mix until blended.
- 4. Pour in greased Bundt pan. Bake at 350 degree for 50 minutes. This is a very moist cake that I've made for many birthdays. Excellent chocolate cake.
Nutrition Facts : Calories 444.7, Fat 27.3, SaturatedFat 10.2, Cholesterol 88, Sodium 443.4, Carbohydrate 48.6, Fiber 2.6, Sugar 31.2, Protein 6.3
RED VELVET CHERRY CAKE
I made this for a party the other day and it was amazing. got from duncan hines I am attaching the easy red velvet recipe link as its not my own now in the usa i know you can just buy red velvet cake mix, so thats a quick option as well
Provided by Tabby Bartley
Categories Dessert
Time 1h45m
Yield 1 cake
Number Of Ingredients 10
Steps:
- http://www.recipezaar.com/Easy-Red-Velvet-Cake-24561.
- (a red velvet recipe) or use box.
- Baking Instructions:
- Preheat oven to 350°F Grease and flour two 9-inch round cake pans.
- Prepare, bake and cool cake according to directions.
- Combine cherry pie filling and almond extract in small bowl, stir.
- To assemble, place on cake layer on heat resistant serving plate. Spread with one cup whipped topping, then half of the pie filling mixture. Top with second cake layer. Spread remaining pie filling mixture to within 1 1/2 inches of cake edge. Decorate cake edge with remaining whipped topping and sides. Garnish with sliced almonds.
Nutrition Facts : Calories 4998.2, Fat 246.1, SaturatedFat 83.3, Cholesterol 654.5, Sodium 5052.4, Carbohydrate 649.9, Fiber 20.4, Sugar 288.5, Protein 67.3
RED VELVET-CHERRY CAKE ROLL
Provided by Food Network Kitchen
Time 1h5m
Yield 10 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Butter an 11-by-17-inch rimmed baking sheet and line with parchment paper; butter the parchment and dust with flour.
- Bring the cola to a simmer in a medium skillet over medium-high heat and cook until reduced to 1/2 cup, 10 to 12 minutes. Let cool. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a bowl.
- In a separate large bowl, whisk the granulated sugar, vegetable oil, buttermilk, eggs, food coloring, almond and vanilla extracts, and the cola syrup. Stir the dry ingredients into the wet ingredients until just combined. Spread the batter on the prepared baking sheet; bake until the cake pulls away from the pan, about 15 minutes. Let cool on the pan on a rack, 5 minutes.
- Dust a kitchen towel (not terry cloth) with confectioners' sugar. Invert the cake onto the towel and peel off the parchment. Trim the cake edges. Starting with a short end, roll up the cake around the towel; let cool completely on a rack.
- Make the filling: Whisk the cream cheese, 1/2 cup cream and the almond extract in a large bowl. Beat the remaining 1 cup cream and the confectioners' sugar with a mixer until soft peaks form; gradually fold into the cream cheese mixture. Chill until ready to use.
- Unroll the cooled cake. Spread with the filling, then gently reroll the cake and transfer to a platter. Dust with confectioners' sugar.
3-INGREDIENT CHOCOLATE CHERRY CAKE
Surprisingly moist and soft, this 3-ingredient chocolate cherry cake is a crowd-pleaser. You'd be amazed how easy it is to make it too!
Provided by Shinee
Categories Dessert
Time 35m
Number Of Ingredients 3
Steps:
- Preheat the oven to 350°F (177°C). Spray 13×9-inch baking pan with a cooking spray.
- In a large mixing bowl with a whisk attachment, beat the eggs for a minute until fluffy.
- Add chocolate cake mix and cherry pie filling, and continue to beat the mixture until smooth, starting on low speed and gradually increasing the speed to medium high.
- Pour the batter into the baking pan and spread it evenly with a spatula.
- Bake for about 25 minutes, or until the inserted toothpick comes out clean.
- Cool the cake on wire rack in the pan. Serve warm or cold with whipped cream, vanilla ice cream, and/or fudge sauce, if desired.
Nutrition Facts : Calories 111 kcal, Sugar 7 g, Sodium 158 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 20 g, Fiber 1 g, Protein 2 g, Cholesterol 14 mg, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
CHOCOLATE CHERRY CHIP RED VELVET CAKE
For George RR Martin's birthday, bake this Game of Thrones-themed cake, complete with dragons and an Iron Throne.
Provided by Greggy
Categories Dessert
Time 2h30m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 20
Steps:
- For the Cake:.
- 1. Mix dry ingredients in a Kitchen Aid mixer with a paddle attachment, except the cherries and chocolate.
- 2. Add cherry juice, eggs, veggie oil, vanilla, no-taste food coloring and mix until incorporated. Scrape bowl in between mixing.
- 3. Add chopped cherries and chocolate.
- 4. Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake.
- For the Cream Cheese Frosting:.
- 1. Place sterilized kitchen aid bowl (just make sure it's super clean and dry) with whites unto a pan with water, barely simmering (a.ka. double boiler).
- 2. Heat to 160 F, constantly stirring. Be sure to watch it and keep stirring or else it'll turn into an omelette.
- 3. Whip on stand mixer or hand mixer until cool. Place in refrigerator or freezer if necessary, after reaching a medium peak. You could totally make this ahead of time and place it in the fridge or freezer and whip until ready.
- 4. Place back on whip and gradually add butter, one stick at a time. Make sure the meringue is cooled down or at least room temperature, prior to adding it to the mixture or else it will be a soupy mess. The mixture should separate at first (don't be alarmed and freak out). Be patient and keep mixing; it'll come back together. Add softened cream cheese and cream cheese extract. Mix until smooth and well incorporated.
- For the Cake Assembly:.
- 1. Add 1 tbsp of sugar and a pinch of salt to your chopped cherries in a small bowl, mix and set aside.
- 2. With the first layer of cake, top with a light drizzle of the juice from the cherries unto the cake.
- 3. Top with a layer of cream cheese frosting, making a small well in the center with your spatula or create a barrier/dam with a piping filled with frosting. Fill with a modest amount of chopped cherries.
- 4. Apply your next layer of cake and alternate with chocolate and cherries, until you get to your desired cake height.
- 5. Complete the cake by frosting it completely around the top and sides. You can also do a "naked cake" with this!
- 6. Store in the refrigerator until ready to serve. Allow the cake to get to room temperature before serving. Enjoy!
Nutrition Facts : Calories 693.6, Fat 44.1, SaturatedFat 24.2, Cholesterol 160.6, Sodium 210.1, Carbohydrate 68.8, Fiber 1.6, Sugar 52, Protein 7.9
CHERRY CHOCOLATE CHIP CAKE
This cake is very moist. If you like chocolate (like me) you can add more chocolate chips. I have also dusted the cake with powdered sugar when serving for guests. Enjoy!
Provided by Rhonda in Texas
Categories Dessert
Time 1h20m
Yield 1 bundt, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350*F (175*C). Grease and flour a 10-inch bundt or tube pan. Set aside.
- In a bowl, combine the flour, sugar, oil, eggs, vanilla, baking soda, cinnamon and salt. Mix well. Stir in the pie filling and chocolate chips.
- Pour the batter into the prepared pan. Bake for about 1 hour or until a wooden pick inserted in the center comes out clean.
- Cool on rack for 15 minutes and remove from the pan to cool completely.
Nutrition Facts : Calories 575.1, Fat 28.3, SaturatedFat 6.8, Cholesterol 46.5, Sodium 228.1, Carbohydrate 77.3, Fiber 2.7, Sugar 30.4, Protein 6
RED VELVET CHOCOLATE CAKE
This is a recipe passed on through my grandmother, my mother, my sister and onto me. All of my family have enjoyed eating this cake, especially my father! It's especially great for any Fourth of July celebration.
Provided by Debbie Smith
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Prepare cake pan (s) for baking by rubbing them with butter and sprinkling flour throughout the inside.
- You can either use one 9"x13" pan or two circular 8" or 9" cake pans.
- Make a paste of cocoa and red food coloring.
- Set aside.
- Cream shortening and white sugar.
- Add 2 eggs, beat well.
- Add vanilla and the paste of cocoa and red food coloring.
- Sift 2 cups of flour and salt.
- Add alternatively with milk.
- Beat mixture well.
- Dissolve baking soda in vinegar.
- Add to cake mixture while foaming.
- Pour mixture into pan (s) for baking.
- Bake at 350 degrees for around 40 minutes.
- Test to see if the cake is done by sticking a toothpick into its center.
- If it comes out clean, the cake is done.
- After cooled, top with Red Velvet Chocolate Cake Icing.
Nutrition Facts : Calories 256.8, Fat 10.3, SaturatedFat 2.9, Cholesterol 38.1, Sodium 223.9, Carbohydrate 37.2, Fiber 0.7, Sugar 20.1, Protein 4
RED VELVET CHOC-CHERRY CUPCAKES
Very cherry chocolate sponges dotted with fruit and topped with creamy frosting - perfect for a cake sale
Provided by Cassie Best
Categories Treat
Time 40m
Yield Makes 12
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with muffin cases. Beat the butter and sugar in a bowl with an electric whisk until pale and fluffy. Add the eggs a little at a time, whisking until fully incorporated. Sift in the flour, cocoa, bicarb and a pinch of salt. Fold in with a spatula until there are no lumps of flour remaining. Then add the buttermilk, food colouring and cherries, and stir briefly to combine. Divide the mixture between the muffin cases and bake for 20 mins until risen and springy to the touch. Leave to cool slightly, then remove to a wire rack to cool completely.
- Warm the cream and cherry conserve in a small pan, add the chocolate and remove from the heat. Leave for a few mins, then stir until melted and combined. Tip into a bowl and leave to cool completely - the icing will set to a spreadable consistency within about 30 mins. Once cooled and thickened, spread the icing on the cupcakes, decorate with a drizzle of red icing or some red glitter and top with half a glacé cherry. These cakes will keep for a few days in a cake tin.
Nutrition Facts : Calories 331 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
CHOCOLATE CHERRY BAKEWELL CAKE
An irresistible almond sponge, studded with juicy cherries and chocolate chunks. It'll keep in your cake tin for a few days - if it lasts that long!
Provided by Cassie Best
Categories Afternoon tea, Dessert
Time 1h35m
Yield Cuts into 8-10 slices
Number Of Ingredients 12
Steps:
- Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with baking parchment. Toss the cherries in 1 tbsp of the flour, then set aside.
- Put the butter and sugar in a large bowl, and whisk until light and fluffy. Add the eggs, 1 at a time, mixing well between each addition. Fold in the remaining flour, the baking powder and ground almonds. Stir in the milk, the vanilla and almond extracts, and 100g of the chocolate with a spatula. Scrape half the cake mixture into the tin, scatter half the cherries over the top, then add the remaining cake mixture and the remaining cherries. Bake for 1 hr 10 mins or until a skewer comes out clean.
- Cool in the tin for 10 mins, then remove and place on a wire rack to cool completely. Melt the remaining chocolate in the microwave in 20-sec bursts, then drizzle or pipe over the top of the cake and scatter with the almonds. Wait for the chocolate to set a bit before slicing. Will keep in the cake tin for up to three days.
Nutrition Facts : Calories 490 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
RED VELVET CAKE, CHERRY RECIPE - (3.8/5)
Provided by Crick
Number Of Ingredients 13
Steps:
- 1.Preheat oven to 350ºF. Grease and flour 3 round 8-inch cake pans. Separate the cherries from the syrup by placing in a kitchen strainer over a bowl. Reserve ½ cup of the syrup. 2.In a large mixing bowl, add cake mix, buttermilk, ½ cup cherry syrup, melted butter, eggs and vanilla. Blend with an electric mixer until the batter is combined. Divide the batter evenly between the prepared pans. 3.Bake the cakes until they spring back when lightly pressed with your finger, 28-30 minutes. 4.Remove the pans from the oven and allow to cool for 10 minutes. Remove the cakes from the pans and cool completely for 30 minutes. 5.Place the white chocolate in a small glass bowl. Microwave on high for 1 minute. Remove from microwave and stir until smooth. 6.Place the cream cheese and butter in mixing bowl. Beat until well combined. Add the melted white chocolate, vanilla and 2 ½ cups of the confectioners' sugar. Blend on low speed until the sugar is incorporated. Add the additional sugar and blend until the frosting is fluffy. 7.To Frost: Place one cake layer on a serving platter and spread with frosting, top with Cherries. Place the second layer on the first and frost. Place the 3rd cake layer on top and frost top and sides of cake. Sprinkle and gently press coconut over entire cake
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