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 III
A must for chocoholics, very moist and fudgy, yet oh so simple to bake.
Provided by Jan
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 18
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
- In a large bowl, combine cake mix, cherry pie filling, almond extract, and 2 eggs by hand; stir until well blended. Pour batter into prepared pan.
- Bake for 25 to 30 minutes, or until it tests done. Cool.
- In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat, and stir in chocolate chips until smooth. Immediately pour over partially cooled cake.
Nutrition Facts : Calories 287.8 calories, Carbohydrate 47.5 g, Cholesterol 29.5 mg, Fat 11.2 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 4.9 g, Sodium 276.3 mg, Sugar 27.4 g
CHOCOLATE CHERRY CAKE
Make and share this Chocolate Cherry Cake recipe from Food.com.
Provided by duckit
Categories Dessert
Time 50m
Yield 16 or more, 16 serving(s)
Number Of Ingredients 8
Steps:
- combine cake mix,pie filling,extract, and eggs.
- Mix by hand and spread on jelly roll pan or 13 x 9 pan
- Bake at 350 Until done in middle (25-35 minutes).
- Frosting-------------.
- combine sugar,butter and milk,stir over low heat.
- Bring to boil for 1 minute.
- Stir in chocolate chips until melted.
- Cool then frost.
Nutrition Facts : Calories 186.3, Fat 7.6, SaturatedFat 4.5, Cholesterol 33.5, Sodium 51, Carbohydrate 29.9, Fiber 0.8, Sugar 18.3, Protein 1.6
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 FUDGE CHERRY CAKE
"This made-from-a-mix dessert tastes like you started from scratch!" says Charlene Griffin, a field editor from Minocqua, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 32 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the cake mix, eggs and extract. Add pie filling; mix well. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a saucepan, combine sugar, milk and butter. Cook and stir until sugar is dissolved and butter is melted. Remove from the heat; stir in chocolate chips until melted. Pour over warm cake; spread evenly. Cool completely before cutting. Store in the refrigerator.
Nutrition Facts :
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.
CHERRY CHOCOLATE CAKE
This is a very tossed-together Black Forest Cake, or, as I like to say, when I am too lazy to bring out the piping bag and tips, it's RUSTIC. It has all the components of the classic German torte, without the fuss. Layers of dark chocolate cake, fresh whipped cream and sweet cherries spiked with Kirschwasser ("cherry water," or clear sour cherry brandy). These flavors are among the most celebrated combinations in the history of pastry making for good reason. This swoon worthy homemade version is super-fast and easy to put together.
Provided by Food Network
Categories dessert
Time 2h5m
Yield 12 servings
Number Of Ingredients 20
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.
CHERRY-CHOCOLATE CAKE WITH FUDGE FROSTING
This is one of my grandmother's famous church ladies' luncheon recipes. The cake itself is simple and turns out moist with morsels of cherries throughout. With the cake being so simple, that allows time to make a fabulous frosting. For the frosting, use Recipe #281675 or your preferred chocolate frosting. (Note: Preparation time does not include time required for cake or frosting to set.) In response to one of my reviews, I have adjusted the ingredients to improve the cake--omitted the vegetable oil and replaced it with water and eggs. This recipe is an old one of my grandmother's. I have not made it myself and wonder if her recollection of the ingredients was incorrect. Hopefully the 1-star review doesn't discourage anyone from trying the adjusted cake recipe. I'm not sure what was so terrible about the cake--if it was too dry, too moist, etc. Please be brave, try and give me your thoughts! :)
Provided by MarthaStewartWanabe
Categories Dessert
Time 55m
Yield 1 cake, 15-20 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Sift cake mix into a medium mixing bowl until all lumps are removed. Then add other three ingredients and thoroughly combine. (Note: Be careful to not break up the cherries too much while combining).
- Pour cake batter into a greased 9" x 13" cake pan and spread evenly.
- Bake for 30 minutes or until a toothpick inserted into center comes out clean.
- Allow to cool on a wire rack for one hour.
- When ready to frost the cake, prepare Recipe #281675 as directed. Apply to cake immediately, spreading evenly.
- Allow to set for 30-40 minutes.
- Cut into 15-20 slices and serve.
CHOCOLATE CHERRY CAKE
This is a very quick and easy cake to make. It is fancy enough to serve to guests.-Lois Valley, Morgan Hill, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a bowl, stir together all cake ingredients. Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until cake tests done. Meanwhile, in a saucepan, mix sugar, milk and butter. Bring to a boil and boil for 1-1/2 minutes. Remove from the heat and stir in chocolate chips until melted. Pour over hot cake. Frosting will harden as it cools.
Nutrition Facts :
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