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-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.
3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE
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
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 COLA CAKE
From Pillsbury Super Moist Cake Mix Recipes. Cola Cake is an old southern recipe. This updated recipe uses a cake mix and cherry cola.
Provided by True Texas
Categories Dessert
Time 1h3m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees (325 for dark or nonstick pan). Spray bottom of 13x9-inch pan with baking spray with flour. Chop cherries, set aside.
- In large bowl, beat cake mix, cola beverage, oil, eggs and 1/4 cup reserved liquid with electric mixer on low speed 30 seconds. Beat on medium speed, beat 2 minutes.
- Stir in chopped cherries. Pour into pan.
- Bake 35 to 43 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In small bowl, mix frosting and marshmallow creme until smooth. Frost cake. Top each piece with 2 cherries.
- Note:.
- For chocolate-dipped cherries, melt 1/4 cup semisweet chocolate chips and 1 teaspoons shortening in microwave; stir. Dip well-drained cherries with stems into chocolate; refrigerate to set.
Nutrition Facts : Calories 506.8, Fat 21.7, SaturatedFat 3.8, Cholesterol 52.9, Sodium 437.4, Carbohydrate 77.2, Fiber 1.8, Sugar 54.1, Protein 4.3
CHERRY MALTED COOKIES (PILLSBURY BAKE-OFF WINNER)
From the 1953 Pillsbury Bake-off Cookbook (4th Grand National). You can replace some or all of the shortening with unsalted butter. If using plain malted milk powder, add 2 tablespoons unsweetened cocoa. For a variation, add 1 cup chopped black walnuts.
Provided by Debbie R.
Categories Drop Cookies
Time 22m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position, preheat to 375°F, and line two baking sheets with parchment. In a medium bowl, combine flour, brown sugar, malted milk powder, salt, cinnamon, and baking soda.
- In a large bowl, if using a hand mixer, or in the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar until soft and light, about 1-2 minutes. Add egg and continue beating until smooth, then add vanilla and cherry syrup and beat a minute more, pausing to scrape down the sides of the bowl as needed. Resume mixing on low, add flour, brown sugar, malted milk powder, salt, cinnamon, and baking soda. When fully incorporated, stir in chopped cherries.
- Drop by rounded teaspoons onto prepared baking sheets. Bake cookies one sheet at a time until puffed and just set around the edges, but still soft in the middle, about 12 minutes. Cool directly on the baking sheet until firm, then transfer to wire rack to cool.
Nutrition Facts : Calories 75.2, Fat 3.1, SaturatedFat 0.8, Cholesterol 5.2, Sodium 62.2, Carbohydrate 11, Fiber 0.2, Sugar 6.2, Protein 1.1
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
CHOCOLATE CHERRY CAKE
Thanks to Carol Errington for the source of this recipe. She told me it is found in a Pillsbury Bake-off recipe booklet published about 30 years ago. Some of their winners have certainly been terrific recipes. This one is super simple and oh, so good!. If you love chocolate and cherries you will love this.
Provided by Kathie Carr
Categories Chocolate
Time 35m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350 degrees. Combine all ingredients except frosting and mix well.
- 2. Bake in a greased and floured 9 by 13 cake pan at 350 degrees for about 25 minutes or until cake tests done with toothpick inserted in center. Remove from oven.
- 3. Cool cake completely and frost with your favorite chocolate frosting.
PAULA'S EASY CHOCOLATE-CHERRY CAKE
From Paula Deen's Quick & Easy Meals, Special Collector's Issue. (Cooking time does not include the 30 minutes allowed for cooling).
Provided by Anita Harris
Categories Low Protein
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Lightly grease a 13x9x2" baking dish.
- Spread cherry pie filling over bottom of prepared baking dish. Sprinkle evenly with chocolate morsels and sugar. Spread dry cake mix over sugar, covering pie filling. Sprinkle evenly with chopped pecans. Place butter pats over cake mix, covering cake mix as evenly as possible. Bake 1 hour; let cool 30 minutes before serving. Serve with whipped cream if desired.
Nutrition Facts : Calories 866, Fat 44.7, SaturatedFat 18.4, Cholesterol 46.6, Sodium 683.8, Carbohydrate 115.8, Fiber 5.7, Sugar 46.7, Protein 7
CHOCOLATE CHERRY BUNDT CAKE
I made the cake this week and shared half with my daughter and family. My husband really liked this moist chocolate and cherry cake. And it is very moist. You will love it as much as they did. Both already asking me to make it again.
Provided by sherryinmo
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 6
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.
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4.5/5 (97)Category DessertServings 48Total Time 2 hrs
- Heat oven to 350°F. Grease and flour 15x10x1-inch baking pan or 13x9-inch pan. In large bowl, combine all cake bar ingredients; stir until well blended. Pour into greased and floured pan.
- Bake at 350°F. until toothpick inserted in center comes out clean. For 15x10x1-inch pan, bake 20 to 30 minutes; for 13x9-inch pan, bake 25 to 35 minutes.
- In small saucepan, combine sugar, milk and margarine. Bring to a boil. Boil 1 minute, stirring constantly. Remove from heat; stir in chocolate chips until smooth. Pour and spread over warm bars. Cool 1 1/4 hours or until completely cooled. Cut into bars.
CHOCOLATE-CHERRY FILLED ANGEL FOOD CAKE RECIPE - …
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- With long, serrated knife and cutting horizontally, carefully cut off top 1/2 inch of cake. Set top portion of cake aside.
- Cut down into cake 1/2 inch from outer edge and 1/2 inch from hole, leaving a "wall" of cake 1/2 inch thick. Remove center with curved knife or spoon, being careful to leave base of cake at bottom 1/2 inch thick. Discard or reserve crumbs for a later use. Place cake on serving plate.
- Spoon pie filling evenly into cavity of cake. Fold cocoa into whipped topping until well blended. Spoon 1/2 cup topping mixture over cut surface of cake. Replace top portion of cake.
- Frost sides and top of cake with remaining whipped topping mixture. Sprinkle top with grated chocolate. Refrigerate at least 1 hour or until serving time. Store in refrigerator.
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