Chocolate Cherry Slow Cooker Cake Food

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SLOW COOKER CHOCOLATE CHERRY CAKE



Slow Cooker Chocolate Cherry Cake image

A super delicious dense chocolately flavor with juicy cherries throughout. Perfect served with different types of topping. Ideal for sharing with that loved one on special holidays!

Provided by The Salty Pot

Categories     DESSERTS

Time 2h5m

Number Of Ingredients 3

1 box chocolate cake mix
2 can cherry pie filling
3/4 c butter

Steps:

  • Pour the cherry pie filling into the bottom of a greased/sprayed/lined slow cooker bowl.
  • In a bowl, combine the cake mix and butter.
  • Cut the butter into the cake mix until it resembles sandy chunks the size of peas.
  • Sprinkle the cake mix over the top of the cherries
  • Cook on high for 2 hours or low for 4 hours.
  • Enjoy!

Nutrition Facts : Calories 344 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1/2 cup, Sodium 192 grams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

CHOCOLATE CHERRY SLOW COOKER CAKE



Chocolate Cherry Slow Cooker Cake image

This makes a great Valentine's Day dessert. The richest cake you will ever taste. No need for icing. Scoop and serve hot with ice cream.

Provided by beth toz

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Time 4h10m

Yield 8

Number Of Ingredients 7

1 (18.25 ounce) box red velvet cake mix
2 eggs
½ cup water
½ cup sour cream
1 (3.9 ounce) package instant chocolate fudge pudding mix
1 (21 ounce) can cherry pie filling
1 cup semisweet chocolate chips

Steps:

  • Grease the crock of your slow cooker.
  • Blend cake mix, eggs, water, sour cream, and chocolate pudding mix together in a bowl with an electric hand mixer until you have a smooth batter. Stir cherry pie filling and chocolate chips into the batter; pour into greased crock.
  • Cook on Low until set in the middle, about 4 hours.

Nutrition Facts : Calories 557.6 calories, Carbohydrate 99.5 g, Cholesterol 52.8 mg, Fat 16.9 g, Fiber 3.7 g, Protein 6.5 g, SaturatedFat 8.4 g, Sodium 628.1 mg, Sugar 20.8 g

CHOCOLATE CHERRY CAKE III



Chocolate Cherry Cake III image

A must for chocoholics, very moist and fudgy, yet oh so simple to bake.

Provided by Jan

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Yield 18

Number Of Ingredients 8

1 (18.25 ounce) package devil's food cake mix
1 (21 ounce) can cherry pie filling
1 teaspoon almond extract
2 eggs
1 cup white sugar
5 tablespoons butter
⅓ cup milk
1 cup semisweet chocolate chips

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.

Nutrition Facts : Calories 287.8 calories, Carbohydrate 47.5 g, Cholesterol 29.5 mg, Fat 11.2 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 4.9 g, Sodium 276.3 mg, Sugar 27.4 g

3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE



3-Ingredient Chocolate Cherry Dump Cake image

Our Chocolate Cherry Dump Cake brings together the dream team - sweet cherries and rich chocolate. This cherry dump cake recipe calls for only three ingredients and is best served warm with a scoop (or two!) of vanilla ice cream. While this cake is easy to make, the flavor is out-of-this-world and sure to become a family favorite. Whip up this cherry dump cake recipe for an ooey, gooey weekday dessert or for a special occasion!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 12

Number Of Ingredients 4

2 cans (21 oz each) cherry pie filling
1 box Betty Crocker™ Super Moist™ devil's food cake mix
3/4 cup butter, melted
Whipped topping or vanilla ice cream, if desired

Steps:

  • Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Spread pie filling in baking dish.
  • Top with dry cake mix; gently shake pan to distribute evenly.
  • Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
  • Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.

Nutrition Facts : Calories 340, Carbohydrate 54 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 35 g, TransFat 0 g

CHOCOLATE CHERRY CAKE



Chocolate Cherry Cake image

Make and share this Chocolate Cherry Cake recipe from Food.com.

Provided by duckit

Categories     Dessert

Time 50m

Yield 16 or more, 16 serving(s)

Number Of Ingredients 8

1 (18 ounce) box chocolate fudge cake
21 ounces cherry pie filling
1 teaspoon almond extract
2 eggs
1 cup white sugar
5 tablespoons butter
1/3 cup milk
1 cup chocolate chips

Steps:

  • combine cake mix,pie filling,extract, and eggs.
  • Mix by hand and spread on jelly roll pan or 13 x 9 pan
  • Bake at 350 Until done in middle (25-35 minutes).
  • Frosting-------------.
  • combine sugar,butter and milk,stir over low heat.
  • Bring to boil for 1 minute.
  • Stir in chocolate chips until melted.
  • Cool then frost.

Nutrition Facts : Calories 186.3, Fat 7.6, SaturatedFat 4.5, Cholesterol 33.5, Sodium 51, Carbohydrate 29.9, Fiber 0.8, Sugar 18.3, Protein 1.6

CHERRY CHOCOLATE CROCK POT DESSERT



Cherry Chocolate Crock Pot Dessert image

Make and share this Cherry Chocolate Crock Pot Dessert recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 3h5m

Yield 12 serving(s)

Number Of Ingredients 3

1 (21 ounce) can cherry pie filling
1 (18 ounce) package chocolate cake mix
1/2 cup butter

Steps:

  • Place pie filling in slow cooker.
  • Combine dry cake mix and butter.
  • Sprinkle over filling.
  • Cover and cook on low for 3 hours.

CHERRY COLA CHOCOLATE CAKE



Cherry Cola Chocolate Cake image

For a truly different chocolate cake, think outside the box and inside the slow cooker. This easy dessert comes out warm, moist, fudgy and wonderful. And it won't heat up the kitchen. -Elaine Sweet, Dallas, Texas

Provided by Taste of Home

Categories     Desserts

Time 3h

Yield 8 servings.

Number Of Ingredients 17

1/2 cup cola
1/2 cup dried tart cherries
1-1/2 cups all-purpose flour
1/2 cup sugar
2 ounces semisweet chocolate, chopped
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup chocolate milk
1/2 cup butter, melted
2 teaspoons vanilla extract
TOPPING:
1-1/4 cups cola
1/2 cup sugar
1/2 cup packed brown sugar
2 ounces semisweet chocolate, chopped
1/4 cup dark rum
Optional: Vanilla ice cream and maraschino cherries

Steps:

  • In a small saucepan, bring cola and dried cherries to a boil. Remove from the heat; let stand for 30 minutes. , In a large bowl, combine the flour, sugar, chocolate, baking powder and salt. Combine the chocolate milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in cherry mixture. Pour into a 3-qt. slow cooker coated with cooking spray., For topping, in a small saucepan, combine the cola, sugar and brown sugar. Cook and stir until sugar is dissolved. Remove from the heat; stir in chocolate and rum until smooth. Pour over batter; do not stir., Cover and cook on high until set, 2-2-1/2 hours. Turn off heat; let stand, covered, for 30 minutes. If desired, serve warm with ice cream and maraschino cherries.

Nutrition Facts : Calories 500 calories, Fat 17g fat (10g saturated fat), Cholesterol 34mg cholesterol, Sodium 380mg sodium, Carbohydrate 80g carbohydrate (59g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE CHERRY CAKE



Chocolate Cherry Cake image

Chocolate and cherries are a match made in sweets heaven. A touch of kirsch -- brandy made from cherries -- enhances the filling for a more pronounced cherry flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h

Number Of Ingredients 16

2 1/4 cups sugar
2 tablespoons kirsch
1 tablespoon cornstarch
1 1/2 pounds frozen black cherries (about 3 1/3 cup)
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
1/2 cup Dutch-process cocoa powder, sifted, plus more for pans
1/2 cup hot water
1/2 cup sour cream
3 ounces chopped dark chocolate (1/2 cup), melted and cooled slightly
1 1/2 cups cake flour (not self-rising), sifted
3/4 teaspoon baking soda
1/2 teaspoon coarse salt
3 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups heavy cream
1 teaspoon gelatin

Steps:

  • Whisk together 1/3 cup sugar, kirsch, and cornstarch in a medium pot. Add cherries and any juices. Bring to a boil and cook, stirring constantly, over medium-high until thickened, about 4 minutes. Remove from heat, and let cool to room temperature.
  • Preheat oven to 350 degrees. Butter a 9-by-13-inch metal baking pan. Line with parchment paper, leaving a 2-inch overhang on the long sides of the pan. Butter parchment.
  • Whisk cocoa with hot water in a medium bowl until smooth. Whisk in sour cream and melted chocolate; let cool. Whisk together flour, baking soda, and salt in another medium bowl.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 1 2/3 cups sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each and scraping down sides of bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined. Fold in 1 1/4 cups cherry filling; reserve remaining filling for topping.
  • Pour batter into prepared pan; smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, about 50 minutes. Transfer pan to a wire rack to cool completely. Remove cake from pan.
  • Transfer cake to a serving platter. In a small saucepan over low, heat gelatin and 2 tablespoons water over low, stirring constantly, just until gelatin melts, about 3 minutes. In the bowl of an electric mixer fitted with the whisk attachment, whisk heavy cream and remaining 1/4 cup sugar on medium-high. Once soft peaks form, slowly add gelatin mixture with the mixer running until combined. Frost top of cooled cake and top with remaining cherry filling.

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