CHOCOLATE-COVERED CHERRY CAKE
Make and share this Chocolate-Covered Cherry Cake recipe from Food.com.
Provided by VKuuipo Bridges
Categories Dessert
Time 45m
Yield 1 cake
Number Of Ingredients 4
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).
Nutrition Facts : Calories 3086.5, Fat 92.1, SaturatedFat 20.3, Cholesterol 423, Sodium 4570.5, Carbohydrate 550.5, Fiber 16.1, Sugar 202, Protein 45.7
CHOCOLATE CHERRY CANDY CAKE
Cordials of chocolate-covered cherries, a classic "box of chocolates" staple, inspired this delicate cake, filled with a candied cherry mousse and covered in rich chocolate ganache.
Provided by Food Network Kitchen
Categories dessert
Time 5h40m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess.
- Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
- Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely.
- Make the cherry filling: Quarter the cherries and transfer them to a medium bowl with the 2 tablespoons reserved syrup. Combine the gelatin with 1 tablespoon cold water in a small bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Combine the gelatin, cream cheese, sour cream, sugar, salt and almond extract in a food processor and process until smooth. Scrape the cream cheese mixture into the bowl containing the cherries and stir to combine. Refrigerate, checking every 5 minutes, until the filling is just set enough to spread, 5 to 15 minutes. (Do not let the filling firm up too much.)
- Place one cake on a cake stand and pile the cherry filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
- Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.)
- 15 to 20 minutes. (Do not let the ganache harden too much.)
- Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Refrigerate the cake until the ganache is set, at least 2 hours or overnight.
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.
CHOCOLATE COVERED CHERRY CAKE
This is the most moist cake I have ever tasted. The cake has only 4 ingredients from the Cake Mix Doctor (with a little bit of personal tweaking). Yummy! I have used several different types of chocolate cake mix and both sugar-free and regular cherry pie filling with excellent results. Store cake covered in aluminum foil at room temperature for up to 5 days. Better if served at room temperature. Can be frozen by wrapping in foil for up to 6 months,
Provided by NC Griller
Categories < 60 Mins
Time 45m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Prepare a 13x9-inch baking pan by lightly spraying.
- Place 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. Scape down the bowl several times to incorporate all the mix.
- Increase mixer speed to medium and beat 2 minutes more.
- Pour the batter into the prepared pan, smoothing the top with a rubber spatula.
- Place in oven.
- Cake is ready when a toothpick comes out clean and it starts to pull away from the sides.
- Cool on wire rack
- For the glaze, when the cake is removed from the oven, place sugar, butter and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil.
- Boil, while stirring, 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.
- Cool the cake for 20 minutes more before cutting it into squares and serving.
Nutrition Facts : Calories 200.1, Fat 7.2, SaturatedFat 2.6, Cholesterol 21.6, Sodium 223, Carbohydrate 34.4, Fiber 1.1, Sugar 24.8, Protein 2.6
CHOCOLATE CHERRY CAKE I
This recipe uses chocolate cake mix and cherry pie filling for an easy and delicious cake with a frosting made with chocolate chips.
Provided by Kathy Pieniazek
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 18
Number Of Ingredients 7
Steps:
- Combine cake mix, cherry pie filling, and three eggs. Mix until well blended.
- Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
- To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
- Remove from heat.
- Stir in chocolate pieces until melted and smooth.
- Frost when cake is cool.
Nutrition Facts : Calories 291.1 calories, Carbohydrate 47.5 g, Cholesterol 39.8 mg, Fat 11.4 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 4.9 g, Sodium 280.2 mg, Sugar 27.5 g
JELL-O CHOCOLATE-CHERRY POKE CAKE
Make any occasion a little sweeter with the JELL-O Chocolate-Cherry Poke Cake from My Food and Family! If chocolate covered cherries are the first thing you head for at the candy store, chances are pretty good you'll like this JELL-O Chocolate Cherry Poke Cake.
Provided by My Food and Family
Categories Recipes
Time 4h30m
Yield 16 servings
Number Of Ingredients 4
Steps:
- Place cakes, top sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.
- Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.
- Dip bottoms of cake pans in warm water 10 sec.; unmold cakes. Fill and frost cake layers with COOL WHIP. Refrigerate 1 hour.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 280 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 23 g, Protein 4 g
CHOCOLATE COVERED CHERRY CAKE
Always get asked for recipe on this one ! Great cake and fairly easy but oh so delish. It is from the Cake Doctor book
Provided by Onalee Maine
Categories Chocolate
Time 40m
Number Of Ingredients 9
Steps:
- 1. Oven rack in center, preheat oven to 350 Lightly mist a 13x 9 in cake pan with veg. oil spray
- 2. place cake mix, cherry pie filling ,eggs and almond extract in large mixing bowl. Blend with mixer on low for 1 min. scrape down sides increase mixer speed to medium and beat 2 mins.Batter should look thick and well blended. Pour into prepared pan.
- 3. Bake until it springs back when lightly pressed with finger and just starts to pull away from sides of pan. 30 to 35 min. remove from oven and place on wire rack while you make glaze
- 4. place sugar,butter and milk in small saucepan over med-low heat and cook stiring constantly until mix comes to boil. Boil stiring constantly for 1 min. remove pan from stove and add chocolate chips stiring until chips are melted and glaze is smooth. It will look thin but will firm up Pour over warm cake and cover entire surface Cool cake at least 20 min before cutting. Cake can be stored for up to 5 days at room temperature or 1 week in refrigerator. .can also be frozen for up to 6 months wrapped in foil Thaw over night on counter.
CHOCOLATE-COVERED CHERRY PUDDING CAKE
Growing up, I remember my grandfather cherishing the chocolate-covered cherries we'd bring him for Christmas. He passed away this past year, and I came up with this rich recipe in his honor. It's delicious served with whipped topping. -Meredith Coe, Charlottesville, Virginia
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, beat the sour cream, oil, butter and vanilla until blended. Combine the flour, sugars, cocoa, baking powder, cinnamon and salt. Add to sour cream mixture just until combined. Stir in cherries and chips. Pour into a 3-qt. slow cooker coated with cooking spray., In a small bowl, combine brown sugar and cocoa. Stir in hot water until blended. Pour over the batter (do not stir). Cover and cook on high for 2 to 2-1/2 hours or until set. Let stand for 15 minutes. If desired, dust servings with confectioners' sugar.
Nutrition Facts : Calories 291 calories, Fat 9g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 167mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE-COVERED-CHERRY DUMP CAKE
My mother-in-law loves chocolate-covered cherries, and I used to make this chocolate cherry dump cake every year for her birthday. Now we've moved away, but I make this for my kids on her birthday and they still feel near her. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Mix pie filling, chocolate chips and extract; spread into a greased 13x9-in. baking dish. Sprinkle with cake mix and pecans; drizzle with melted butter., Bake until top is set and filling is bubbly, 35-40 minutes. Serve warm.
Nutrition Facts : Calories 331 calories, Fat 20g fat (10g saturated fat), Cholesterol 33mg cholesterol, Sodium 197mg sodium, Carbohydrate 38g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.
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