Chocolate Covered Cherry Refrigerator Cake Food

CHOCOLATE COVERED CHERRY REFRIGERATOR CAKE

Steps:

• 1. Heat oven to 350^. Spray a 9x13-inch cake pan with no-stick spray,set aside. In a small bowl,combine jello and boiling water, stir until dissolved, add the cold water.stir to blend. Refrigerate.
• 2. In a large mixer bowl make cake according to package directions. Pour into prepared pan. Bake according to pan size directions. While cake in baking prepare pudding. Mix together the pudding mix and the cold milk with a whisk until it thickens. Place in refrigerator, until ready to use.
• 3. When cake is done-poke holes all over top of cake using a chop stick or wooden spoon handle. Pour jello mixture over hot cake slowly until all used up. Now spread pudding mixture over top of the cake, evenly.
• 4. Next spread Cool Whip over all evenly and then sprinkle chocolate chips on top. Chill for about one hour. Enjoy.

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).

CHERRY CHOCOLATE CAKE

Steps:

• For the cake: Preheat oven to 350 degrees F and prepare two 9-inch round cake pans with parchment paper and butter.
• Combine the sugar, flour, baking soda and salt together in a large bowl and whisk until combined, set aside. Whisk together, eggs, buttermilk, oil and vanilla until well combined. Add the egg mixture to the dry ingredients and whisk until smooth. Slowly add the hot coffee and rum to the batter and whisk until totally blended and smooth, about 2 minutes. The batter will be quite runny.
• Divide the batter into the prepared pans and bake for about 25 minutes or until set when tested with a toothpick. Cool completely.
• For the cherry filling and topping: Place the cherries and kirsch in a saucepot. Whisk together the sugar and cornstarch in a small bowl and then add to the cherries.
• Add the sugar mixture to the cherries and cook over low heat until the cherries come to a boil and the liquid thickens and is transparent, about 10 minutes. If you are using fresh cherries, you will want to cook them until the fruit is slightly tender.
• Transfer to a bowl and cool to room temperature.
• To assemble the cake: Whip the cream, powdered sugar and vanilla to stiff peaks. Place one layer of the cake on a serving platter. Spread half of the whipped cream over the top. Distribute half the cherries over the cream. Repeat with the next layers of cake, cream and cherries. Serve immediately or place it in the refrigerator.

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.

CHOCOLATE CHERRY CANDY CAKE

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 CHERRY SLICE

Steps:

• Grease a 19cm x 29cm lamington pan, line base and sides with paper, grease paper well.
• Melt chocolate in heatproof bowl over hot water.
• Spread over base of prepared pan, refrigerate until set.
• Combine coconut, sugar, cherries and egg white in a bowl.
• Spread over chocolate.
• Rough top lightly with a fork.
• Bake in moderate oven for about 15 minutes.
• Cool in pan.
• Cut when cold.
• Store in refrigerator.

CHOCOLATE-COVERED CHERRY PUDDING CAKE

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.

CHOCOLATE-COVERED BOURBON CHERRIES

Steps:

• Pour bourbon over drained cherries. Cover, refrigerate and allow to set for 2 days.
• Combine butter, corn syrup and salt. Blend until smooth. Add confectioners' sugar and mix well. Knead until smooth and shiny. Chill for 30 minutes wrapped in waxed paper.
• While chilling, drain cherries well on paper towels. Pat dry. Reserve bourbon marinade for a cake or other dish (will keep if it is covered and refrigerated).
• Shape a marble-sized piece of fondant around each cherry. Place on waxed paper and chill at least 2 hours until firm.
• Melt chocolate in top of a double boiler over simmering water. Dip cherries in chocolate and set back on waxed papers. Allow trays to cool in refrigerator. Store in airtight containers.
• Candy will ripen well in about 2 days.

CHOCOLATE COVERED CHERRY CAKE

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.

MY FAMOUS CHOCOLATE COVERED CHERRIES

Steps:

• Combine the first 5 ingredients until well blended and smooth and place in fridge until firm.
• Meanwhile spread out the drained cherries on a cookie sheet and freeze for at least 1 hours.
• Scoop out about 1-2 teaspoon of filling and form into a ball around a cherry.
• Place on a wax paper lined cookie sheet and freeze for 1 hr after you have formed them all.
• Melt dipping chocolate and using your hands dip each cherry placing it on a wax paper lined cookie sheet and chill in fridge until chocolate is solid.
• Remove cherries carefully as not to break them open and loose the center.
• Place in an airtight plastic container and keep in a cool dry place for up to 1 month.

CHOCOLATE COVERED CHERRY CAKE

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 FRIDGE CAKE

Steps:

• Put the dried fruit in a small bowl and pour in just enough brandy or juice to cover. Microwave for 2 mins until steaming, then set aside.
• The non-messy way to chop chocolate is to smash it (still wrapped) onto your work surface, then unwrap it down to the foil and snap it (still in foil) into small bits using your fingers. Empty the chocolate into a microwaveable bowl. Add the butter and golden syrup, cover the bowl with cling film and microwave for 2 mins until melted. Set aside.
• Meanwhile, line a 20cm square tin with baking parchment, using a little butter to stick it in place. (You can also use foil but it's more fiddly to peel off later, or cling film if you don't mind wrinkles on the underside of your cake.)
• Take a third, large bowl. Use your fingers to break the biscuits into it. Stir in the nuts, soaked fruit and soaking liquid, then mix everything together. Pour the melted chocolate into the bowl with the biscuits, using a spatula or spoon to scrape out every last bit of chocolate. Mix together until everything is coated in chocolate.
• Check the ingredients list to make sure everything is accounted for (it's surprisingly easy to miss something in this recipe), then tip the chocolate mixture into the tin, pushing well into corners and flattening the top. Put in the fridge (no need to cover) for 4 hrs or overnight until set. To serve, remove from tin, peel away the parchment and cut into 16 squares (any crumbly bits that fall off make tasty samples for the cook). Will keep for up to 1 week in an airtight container in the fridge. Can be frozen for up to 1 month.