Fluted Chocolate Maraschino Cherry Cake Food

CHOCOLATE MARASCHINO CHERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans.
• In a large bowl, stir together cake mix and cocoa. Make a well in the center and pour in water, mayonnaise and eggs. Beat on low speed until blended. Scrape bowl, and beat 2 minutes on medium speed. Stir in chopped nuts and cherries.
• Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

OLD FASHIONED CHOCOLATE MARASCHINO CHERRY CAKE

Steps:

• Preheat oven to 375 degrees
• Grease two 9-inch round baking pans, line with parchment paper or waxed paper, set aside
• In a large bowl, stir together granulated sugar, cocoa powder, baking powder, baking soda, salt and all-purpose flour
• In a separate bowl, combine the eggs, buttermilk, oil and vanilla extract, mix well
• Add wet ingredients to the dry ingredients and mix to combine
• Stir in boiling water and mix
• Pour batter into prepared pans
• Bake for 25-30 minutes or until a toothpick inserted in center comes out clean
• Let cool in the pans for 10 minutes, then remove the cakes to wire racks and let cool completely
• In a large mixer bowl, beat softened butter until completely smooth and fluffy
• Slowly add half of the powdered sugar and mix until smooth
• Add 5 tablespoons of cherry juice and almond extract and mix until smooth
• Slowly add the remaining powdered sugar and mix until smooth
• Add chopped cherries and mix until completely combined
• In a the bowl of an electric stand mixer, fitted with paddle attachment, whip butter on high speed until fluffy, about 5 minutes, occasionally scraping down sides of the bowl
• Sift in cocoa powder then add in powdered sugar, 3 tablespoons heavy cream and vanilla and mix on low speed until combine, scrapping down the sides of the bowls as needed and adding up to 1 tablespoon additional cream to thin if desired
• Place chocolate chips into a bowl, bring heavy cream just barely to a simmer and pour over chocolate chips
• Stir with a spatula until combined and smooth
• Allow to cool and thicken slightly before using on cake
• Place one of the chocolate cake rounds on a serving platter
• Spread maraschino cherry buttercream filling over the cake
• Set another cake layer on top of the filling and spread chocolate frosting over the entire cake
• Drizzle the chocolate glaze around the edge of the cake then pour the remainder of the glaze on top of the cake and spread evenly
• Allow the glaze to firm then pipe chocolate frosting around the edge of the cake and top with cherries, sprinkle with sliced almonds if desired
• Serve

FLUTED CHOCOLATE MARASCHINO CHERRY CAKE

Steps:

• Heat oven to 350°F
• Grease and flour 12-cup fluted tube pan.
• Beat butter and sugar in bowl until creamy.
• Add eggs, almond and vanilla extracts; beat well.
• Combine flour, cocoa and baking soda; add to butter mixture alternately with sour cream, beating well.
• Pour into pan.
• Bake 45 to 50 minutes or until wooden pick inserted comes out clean.
• Cool 15 minutes; remove from pan to wire rack.
• Cool completely.
• For the Cherry Whipped Cream, beat whipping cream, powdered sugar, almond extract and vanilla extract until stiff. Stir in chopped maraschino cherries.
• Sift cake with powdered sugar and serve with Cherry Whipped Cream.

MARASCHINO CHERRY CAKE

Steps:

• Preheat oven to 325.
• Drain cherries & dry thoroughly.
• Sift flour, baking powder.
• Coat cherries with a little of this dry mixture.
• Beat butter& sugar together until light& fluffy.
• Add eggs one at a time beating well after each addition.
• add flavouring.
• Stir in remaining flour mixture alternately with milk.
• When smoothly blended add the cherries stirring them in.
• scrape into a well greased tube pan.
• Bake about 2 hours or until cake is set.
• Test with toothpick.
• cool before removing from pan.

CHOCOLATE CHERRY CHIP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, mix flour, sugar, cocoa, baking powder, soda and salt.
• Add eggs, coffee, milk, oil and vanilla. Beat until smooth (batter will be thin).
• Fold in cherries and chocolate chips. Pour batter into 9x13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 35 minutes or until toothpick inserted into middle comes out clean. It's best to leave it in the pan, because the chips and the cherries sort of sink to the bottom and solidify and will stick big time! Frost with white buttercream.
• For the frosting: In a large bowl, combine butter, confectioners sugar, 1/2 teaspoon salt and vanilla. Cream with an electric mixer. Add milk by the tablespoon until frosting is smooth.

EASY CHERRY CAKE

Steps:

• Preheat oven to 350.
• Grease or Spray bottom of two 8 or 9 inch cake pans.
• *Drain juice from cherries and add water to make 1 1/4 cups.
• Chop cherries in half.
• Beat cake mix, cherry juice/water, oil, egg whites and cherries in large bowl on low speed 30 seconds; beat on medium speed 1 1/2 minutes
• Pour into pans.
• Bake 30- 35 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes in pans.
• Run knife around sides of pans before removing.
• Cool completely before frosting.
• A White Mountain icing is very good.

MARASCHINO CHERRY LOAF

Steps:

• Put dry ingredients in bowl; beat in eggs, milk, juice and oil and flavoring. Beat until smooth.
• Stir in cherries (cut in half) and nuts.
• Bake at 350 degrees for 1 hour in a loaf pan.

MARASCHINO CHERRY CAKE

Steps:

• Heat oven to 350 degrees. Grease and flour one 13 x 9 1/2 inch pan.
• Sift dry ingredients together.
• Add shortning, cherry juice, cherries and milk. Beat 2 minutes medium speed.
• Add egg whites. Beat 2 more minutes.
• Fold in nuts. Pour into pans.
• Bake 35 to 40 minutes or until golden.

MARASCHINO CHERRY NUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour two 8- or 9-inch round cake pans or one 9x13-inch cake pan.
• Reserve 1/4 cup maraschino cherry juice. Coarsely chop the cherries to make 1/2 cup. Set aside.
• Sift cake flour, baking powder, and 1/4 teaspoon of the salt and set aside.
• Beat shortening in a large bowl with an electric mixer on medium high speed for 30 seconds. Add the 1 1/3 cups white sugar and beat until well combined. Add the egg whites, one at a time, beating well after each.
• Combine 2/3 cup milk and reserved 1/4 cup cherry juice. Add the flour and milk mixture alternately to the shortening mixture, beating on low speed after each addition until just combined. Stir in the chopped cherries and nuts. Pour batter into prepared pans.
• In preheated oven until cake springs back when lightly touched with a finger or a tester comes out clean, 20 to 25 minutes for round cakes (or 30 to 35 minutes for a 9x13 inch pan). Cool cakes in pans on a wire rack for 10 minutes, then invert onto wire rack to cool completely.
• To make frosting: beat 3/4 cups butter in a large bowl till fluffy. Gradually add 3 cups sifted confectioners' sugar; beat well. Slowly beat in 1/3 cup milk, 1 1/2 teaspoons vanilla, and remaining 1/4 teaspoon salt. Gradually beat in the remaining 3 cups sifted confectioners' sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired, tint the frosting pink by adding 6 drops of red food coloring.
• Once cake is completely cool, frost with butter frosting and decorate with maraschino cherries with stems.