Chocolate Covered Cherry Bundt Cake Food

CHOCOLATE CHERRY BUNDT CAKE

Steps:

• Mix cake mix, eggs oil and vanilla with mixer.
• The batter will be very thick and heavy.
• Add cherry pie filling and mix with mixer.
• Add chocolate chips and stir with wooden spoon.
• Grease bundt pan and fill with batter and level out.
• Bake at 350 degrees for 50 to 55 minutes or until cake test done.
• Cool in pan for 15 minutes and remove from pan.
• When cooled sprinkle with confectionery sugar.

CHERRY COKE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray, then line with parchment and spray the parchment.
• Combine the cake mix and pudding mix in a stand mixer fitted with the paddle attachment and mix on low speed to blend. With the mixer still running, add the egg whites, cherry cola and vegetable oil and mix until combined. Raise the speed to medium and mix until increased in volume, lighter in color and smooth, about 5 minutes. Fold in the maraschino cherries. Divide the batter between the prepared baking pans; smooth into even layers using an offset spatula.
• Bake until a skewer inserted in the center comes out clean and the edges pull away from the sides of the pan, about 15 minutes. Transfer to a rack and let cool in the pans, about 10 minutes, then turn out onto racks and let cool completely, about 1 hour.??
• For the frosting: Mix the confectioners' sugar, butter and salt together in a stand mixer fitted with the whisk attachment. Mix on low speed until well blended, then increase the speed to high and whip until light and fluffy, 3 to 5 minutes. Add the maraschino cherry liquid and continue to whip until bright pink and spreadable. Add the chopped cherries and mix on low speed until evenly distributed.
• Using a serrated knife and sawing in long, even strokes, carefully halve the cake layers horizontally. Place 1 layer, cut-side up, on a platter or cake stand; spread 1 1/2 cups frosting on top. Stack another cake layer on top and spread another 1 1/2 cups frosting on top. Repeat with the remaining 2 cake layers, then cover the top and sides with a thin layer of frosting (this is the crumb coat) and use a bench scraper or large offset spatula to smooth out the sides and top (it's okay if some cake shows through). Refrigerate 15 minutes, then add another 1/2-inch layer of frosting to the top of the cake and smooth out to make a perfectly flat top. Refrigerate until ready to cover with ganache.
• For the ganache: Meanwhile, place the chocolate in a heatproof bowl and heat the cream in a small saucepan over medium-high heat until beginning to boil. Pour the cream over the chocolate and let sit, stirring occasionally, until the mixture is completely smooth and the chocolate is melted, about 5 minutes. Let cool 30 minutes, then pour over the chilled cake so that the top is completely coated and chocolate drips decoratively down the sides. Let set at room temperature 30 minutes, then top with the whole cherries in the center of the cake and serve.

CHOCOLATE CHERRY DUMP CAKE

Steps:

• Put the butter in a 9-by-13-inch baking dish and place it in the oven while it preheats. Preheat the oven to 350 degrees F.
• When the butter is melted, remove the baking dish from the oven and add the cake mix. Stir to combine. Pour the cherry pie filling on top and spread it out evenly. Bake until the cake is set, about 1 hour. Let cool 20 minutes. Top with toasted almonds. Serve with whipped cream.

CHOCOLATE-COVERED CHERRY CAKE

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.
• Place the cake mix, cherry pie filling, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
• Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.
• For the glaze, place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake so it covers the entire surface. The glaze will be thin but will firm up. Cool the cake for 20 minutes before cutting into squares and serving.
• Store this cake, covered in aluminum foil, at room temperature for up to 5 days or in the refrigerator for up to 1 week. Or freeze the cake, wrapped in foil, for up to 6months. Thaw the cake overnight on the counter before serving.

MINI CHOCOLATE-CHERRY BUNDT CAKES

Steps:

• For the cakes: Preheat the oven to 350 degrees F.
• Chop 6 of the maraschino cherries and toss with a small amount of flour to coat in a small bowl. Set aside.
• In a large bowl, stir together the flour, sugar and salt and set aside. In another bowl, mix the buttermilk, cherry syrup, baking soda, vanilla and egg with a fork and set aside.
• Bring 1 cup water to a boil in a small pan. Meanwhile, in a medium saucepan, melt the butter over medium heat; add the cocoa and whisk to combine. Add the boiling water to the cocoa mixture and allow to bubble for a moment, then turn off the heat.
• Pour the cocoa mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Mix in the flour-coated cherries.
• Divide the batter among the cavities of a 6-cavity nonstick mini Bundt pan and bake until an inserted cake tester comes out clean, 20 to 25 minutes. Let the cakes cool in the pan briefly before removing them to a cooling rack placed over a baking sheet.
• For the chocolate ganache: Heat the cream in a small saucepan until very hot, then add the vanilla. Pour the hot cream over the chocolate in a heatproof bowl; stir completely to melt the chocolate.
• Pour the ganache over the cakes. Chop the remaining 6 cherries and sprinkle them over the top. Allow the ganache to set before serving.

CHOCOLATE BUNDT CAKE WITH CANDIED CHERRY SAUCE

Steps:

• Preheat the oven to 325 degrees F. Spray a 14-cup Bundt pan with nonstick spray.
• For the cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until pale yellow, 3 to 4 minutes. Scrape down the sides of the bowl regularly. With the mixer on low, add the eggs, one at a time, until fully incorporated. Add the sour cream, orange zest and vanilla, and then mix until smooth. Sift together the flour, cocoa powder and baking powder. Fold in half the sifted dry ingredients, and then half the milk. Mix together, and then add the remaining dry ingredients and milk.
• Scrape the batter into the greased Bundt pan and bake in the center of the oven for 1 hour. When done, a cake tester inserted into the center of the cake will come out clean. Cool in the cake pan for 10 minutes before inverting and carefully removing the cake from the pan.
• For the cherry sauce: Combine the cherries with 1/3 cup water, confectioners' sugar, rum, vanilla, lemon peel, lemon juice, orange juice and cinnamon stick in a medium saucepan. Simmer until the cherries are tender and the sauce is lightly syrupy (it will thicken further when cooled), 12 to 15 minutes. Remove from the heat, discard the lemon peel and cinnamon stick. Add the butter and stir to combine and melt. Serve with the sliced chocolate Bundt cake.

CHOCOLATE CHERRY BUNDT CAKE

Steps:

• In large microwave safe bowl, combine butter and unsweetened chocolate. Microwave 1-2 minutes, stirring, until chocolate is shiny and almost melted.
• In small bowl, combine dry ingredients. Add to chocolate mixture. Stir until smooth.
• Beat in sugar and oil. Add eggs one at a time. Stir in vanilla and almond extracts. Add cherry pie filling.
• Stir in chocolate chips.
• Spread batter in prepared pan. Bake 50-60 minutes at 350. Let cake cool in pan for 10 minutes before turning out.
• Dust with powdered sugar before serving.

CHERRY BUNDT CAKE

Steps:

• Beat butter, sugar, eggs and extract in large bowl on low speed of electric mixer until blended, then on high speed 5 minutes until light and fluffy.
• Combine flour, baking powder and salt. Add dry ingredients alternately with cream to creamed mixture, mixing lightly after each addition. Fold in cherries. Turn batter into greased 12-cup bundt or tube pan.
• Bake at 350F for 65-75 minutes. Cover with foil for last 10 minutes if becoming too brown. Cool in pan 10 minutes. Remove from pan; cool completely. Dust with icing sugar before serving.
• Helpful Hint: A white icing drizzle is a pretty alternative decoration.

CHOCOLATE-COVERED CHERRY CAKE

Steps:

• Place rack in center of the oven and preheat to 350degrees.
• Lightly mist a 13x9 inch baking pan with vegetable oil spray.
• Set pan aside.
• Place all ingredients into large mixing bowl and beat with electric mixer on low for 1 minute.
• Stop the machine and scrape down the sides of the bowl with a rubber spatula.
• Increase speed to medium and beat for 2 minutes more.
• The batter should look thick and well blended.
• Pour the batter into the prepared pan, smoothing the top with a spatula.
• Place the pan in the oven.
• Bake the cake for 30-35 minutes.
• Remove the pan from the oven and place it on a wire rack to cool.
• Serve with a chocolate glaze or frosting.
• (That wasn't included in the recipe).