CHERRY COKE CAKE
Chocolate and cherries are a magical combination. Here, we amp up the cherry flavor by using cherry cola in the cake batter.
Provided by Food Network Kitchen
Categories dessert
Time 3h50m
Yield 8 to 10 servings
Number Of Ingredients 14
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.
CHERRY COKE
Make and share this Cherry Coke recipe from Food.com.
Provided by Danny Beason
Categories Punch Beverage
Time 2m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Blend and chill then serve.
CHERRY COKE SALAD
I was looking for something a little different to take to a family BBQ and found this in my Taste of Home 2003 annual recipes cookbook. The thing I like most about this recipe is the ingredients are usually in my cupboards. Very pretty if you make it in a glass serving bowl. Makes a great dessert, too.
Provided by Watkinslady30
Categories Gelatin
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving juice; set pineapple aside.
- In a saucepan or microwave, bring pineapple juice and water to a bowl. Add gelatin; stir until dissolved.
- Stir in pie filling and cola. Pour into serving bowl.
- Refrigerate until slightly thickened.
- Fold in reserved pineapple.
- Refrigerate until firm.
CHERRY DEVIL'S FOOD CAKE
This is the best devil's food cake you will ever eat, but with a twist!
Provided by LARRYRCTEXAS
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 1h21m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine cake mix, cherry pie filling, eggs, and oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until a light and fluffy batter forms, about 2 minutes. Pour batter into prepared baking dish.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 26 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Heat sugar, butter, and milk together in a saucepan over medium heat. Simmer, stirring constantly, until smooth and thickened, about 5 minutes. Remove from heat, add chocolate chips, and stir until dissolved. Set aside to cool and thicken to icing consistency, about 20 minutes.
- Poke holes in top of cake. Pour chocolate icing over cake, allowing it to run down edges of cake.
Nutrition Facts : Calories 468.3 calories, Carbohydrate 64 g, Cholesterol 68.3 mg, Fat 22.4 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 9.3 g, Sodium 377.8 mg, Sugar 43.4 g
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