Chocolate Cherry Delight Cake Food

CHERRY CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine the cake mix, eggs and extract until well blended. Stir in one can of pie filling until blended. Transfer to a 13x9-in. baking pan coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Dust with confectioners' sugar. Top individual servings with remaining pie filling.

CHOCOLATE-CHERRY CAKE

Steps:

• Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.
• In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the 1/2 cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.
• Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.
• Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.
• Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.

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.

CHOCOLATE CHERRY DELIGHT CAKE

Steps:

• Heat oven to 350°F Line bottom of two 9-inch round pans with wax paper.
• Combine sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add milk, eggs, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water. (Batter will be thin.) Pour into prepared pans.
• Bake 18 to 22 minutes or until wooden pick inserted in centers comes out clean. Cool 10 minutes; remove from pans to wire racks. Carefully remove wax paper. Cool completely.
• To assemble dessert, place one cake layer on serving plate. Spread with half of whipped topping; top with half of pie filling. Top with second cake layer. Spread with remaining topping and pie filling. Refrigerate at least one hour.

CHOCOLATE-COVERED CHERRY DELIGHTS

Steps:

• Preheat oven to 375°. In a large bowl, beat butter and sugar until blended. Gradually beat in cherry juice and vanilla. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture. Stir in coconut, cherries and chocolate chips., Shape dough into 48 balls (about 1-1/4 in.); place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 9-11 minutes or until set and bottoms are lightly browned. Remove from pans to wire racks to cool completely., Fill each cookie with 3/4 teaspoon frosting. Top with cherries. In a microwave, melt chocolate chips and shortening; stir until smooth. Spoon over cherries. Let stand until set.

CHOCOLATE-CHERRY ANGEL CAKE

Steps:

• Heat oven to 350°F. Make cake mix as directed on package for angel food (tube) pan -- except stir cocoa into cake mix (dry). Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Cool completely, about 2 hours, as directed on package.
• Mix cherries and cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool completely.
• Mix whipped topping and almond extract; spoon onto slices of cake. Top with cherry mixture. Sprinkle with almonds.

EASY CHERRY DELIGHT DESSERT (NO-BAKE)

Steps:

• Prepare a 9 x 9" baking pan.
• In a bowl, mix the graham cracker crumbs, melted butter and 1 tbsp sugar; spread on bottom of prepared baking pan to form a crust.
• Mix the Dream Whip topping according to directions on the package, then beat in the softened cream cheese into the Dream Whip a little at a time.
• Add the remaining sugar and vanilla until well blended.
• Smooth on top of the crust.
• Top with the cherry pie filling.
• Chill at least 3 hours (overnight is even better) if storing in the fridge overnight, cover with plastic wrap.