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
CHOCOLATE CHERRY CHIP CAKE
We always called it the "Busy Cake"...too many things going on with it! Crushed maraschino cherries can be found in the ice cream sundae department at the grocery store. If you can't find them, get regular maraschino cherries and chop.
Provided by Michelle C. Williams
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 24
Number Of Ingredients 18
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.
Nutrition Facts : Calories 360.1 calories, Carbohydrate 59.4 g, Cholesterol 26.7 mg, Fat 13.9 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 6.1 g, Sodium 263.4 mg, Sugar 45 g
CHERRY CHOCOLATE CHIP CAKE
This cake is very moist. If you like chocolate (like me) you can add more chocolate chips. I have also dusted the cake with powdered sugar when serving for guests. Enjoy!
Provided by Rhonda in Texas
Categories Dessert
Time 1h20m
Yield 1 bundt, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350*F (175*C). Grease and flour a 10-inch bundt or tube pan. Set aside.
- In a bowl, combine the flour, sugar, oil, eggs, vanilla, baking soda, cinnamon and salt. Mix well. Stir in the pie filling and chocolate chips.
- Pour the batter into the prepared pan. Bake for about 1 hour or until a wooden pick inserted in the center comes out clean.
- Cool on rack for 15 minutes and remove from the pan to cool completely.
Nutrition Facts : Calories 575.1, Fat 28.3, SaturatedFat 6.8, Cholesterol 46.5, Sodium 228.1, Carbohydrate 77.3, Fiber 2.7, Sugar 30.4, Protein 6
CHOCOLATE CHERRY CHIP RED VELVET CAKE
For George RR Martin's birthday, bake this Game of Thrones-themed cake, complete with dragons and an Iron Throne.
Provided by Greggy
Categories Dessert
Time 2h30m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 20
Steps:
- For the Cake:.
- 1. Mix dry ingredients in a Kitchen Aid mixer with a paddle attachment, except the cherries and chocolate.
- 2. Add cherry juice, eggs, veggie oil, vanilla, no-taste food coloring and mix until incorporated. Scrape bowl in between mixing.
- 3. Add chopped cherries and chocolate.
- 4. Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake.
- For the Cream Cheese Frosting:.
- 1. Place sterilized kitchen aid bowl (just make sure it's super clean and dry) with whites unto a pan with water, barely simmering (a.ka. double boiler).
- 2. Heat to 160 F, constantly stirring. Be sure to watch it and keep stirring or else it'll turn into an omelette.
- 3. Whip on stand mixer or hand mixer until cool. Place in refrigerator or freezer if necessary, after reaching a medium peak. You could totally make this ahead of time and place it in the fridge or freezer and whip until ready.
- 4. Place back on whip and gradually add butter, one stick at a time. Make sure the meringue is cooled down or at least room temperature, prior to adding it to the mixture or else it will be a soupy mess. The mixture should separate at first (don't be alarmed and freak out). Be patient and keep mixing; it'll come back together. Add softened cream cheese and cream cheese extract. Mix until smooth and well incorporated.
- For the Cake Assembly:.
- 1. Add 1 tbsp of sugar and a pinch of salt to your chopped cherries in a small bowl, mix and set aside.
- 2. With the first layer of cake, top with a light drizzle of the juice from the cherries unto the cake.
- 3. Top with a layer of cream cheese frosting, making a small well in the center with your spatula or create a barrier/dam with a piping filled with frosting. Fill with a modest amount of chopped cherries.
- 4. Apply your next layer of cake and alternate with chocolate and cherries, until you get to your desired cake height.
- 5. Complete the cake by frosting it completely around the top and sides. You can also do a "naked cake" with this!
- 6. Store in the refrigerator until ready to serve. Allow the cake to get to room temperature before serving. Enjoy!
Nutrition Facts : Calories 693.6, Fat 44.1, SaturatedFat 24.2, Cholesterol 160.6, Sodium 210.1, Carbohydrate 68.8, Fiber 1.6, Sugar 52, Protein 7.9
CHOCOLATE CHERRY ICEBOX CAKE
Steps:
- Pour 3 cups whipping cream in the bowl of a stand mixer, then add 1/2 cup confectioners' sugar. Whip on high speed until stiff peaks form, about 2 minutes. Scrape the whipped cream out of the bowl and set aside for cake assembly.
- Pour the remaining 3 cups whipping cream into the stand mixer bowl, then add the cocoa powder, vanilla extract and remaining 1/2 cup confectioners' sugar. Whip on high speed until stiff peaks form, about 2 minutes. Set this chocolate whipped cream aside for cake assembly.
- Assemble the cake on a round serving platter or cake stand. Place 2 tablespoons of the plain whipped cream in the center of the platter. Spread it into a very thin layer, forming a 10-inch round to secure the first layer of wafers. Place 9 wafers, side by side, around the inner edge of whipped cream. Fill the center of the wafer circle with 3 more wafers (break 1 of the 3 wafers in half to fill the center neatly like a puzzle).
- Spread a third of the chocolate whipped cream (about 1 cup) in an even layer on top of the wafers using a small offset spatula. Be sure to push the whipped cream almost to the edge of the wafers, leaving just a bit of the wafers exposed. Repeating the same pattern, make another wafer layer with 12 wafers. Next, place a third of the whipped cream (about 1 cup) on top of the wafers in an even layer. Top the whipped cream with another layer of wafers. Repeat this process to create 4 more layers, alternating between the plain whipped cream and chocolate whipped cream, each separated by a layer of 12 wafers. Place the cake into the refrigerator to set up 8 hours or up to overnight.
- For the cherry sauce: Meanwhile, combine the frozen cherries, granulated sugar, honey, salt, lemon juice and 1/2 cup tart cherry juice in a medium saucepot. Cook over medium-high heat until the sugar dissolves and the cherries soften, about 8 minutes. Whisk the cornstarch with the remaining 1 to 2 tablespoons of tart cherry juice in a small mixing bowl to create a slurry. Drizzle the slurry into the cherry mixture, stirring constantly, then cook at a low simmer, stirring occasionally, until the sauce develops a smooth velvety texture, 2 to 3 minutes. Put the sauce in the refrigerator to cool until the icebox cake is ready to serve.
- Remove the cake from the refrigerator. Top with the cold cherry sauce and serve immediately.
CHERRY-CHOCOLATE UPSIDE-DOWN CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet; stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat. Toss the cherries with the lemon juice and arrange over the caramel; set the skillet aside.
- Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Stir in the chocolate chips. Pour the batter over the cherries and spread evenly.
- Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely.
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 COFFEE CAKE
Provided by Food Network Kitchen
Time 2h10m
Yield 6-8 servings
Number Of Ingredients 22
Steps:
- Position a rack in the lower third of the oven and preheat to 350 degrees F. Make the streusel: Spread the almonds on a baking sheet and bake until toasted, 5 to 7 minutes; let cool and transfer to a food processor. Add the sugar, butter, flour, cinnamon, orange zest and cocoa powder and pulse until the nuts are ground and the mixture starts to clump. Refrigerate until ready to use.
- Make the filling: Toss the cherries, almond extract and cherry liqueur, if using, in a bowl. Stir in the flour and sugar.
- Make the cake: Whisk the flour, baking powder, baking soda and salt in a large bowl. In a small bowl, whisk the sour cream and vanilla and almond extracts. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 5 minutes. Scrape down the bowl. Beat in the eggs one at a time, until light and fluffy, 2 to 3 minutes.
- Beat in half of the flour mixture on low speed until almost incorporated, then beat in half of the sour cream mixture. Beat in the remaining flour mixture, then the sour cream mixture; finish mixing the batter by hand (do not overmix).
- Butter the bottom and sides of a 10-inch springform pan. Spread half of the batter in the pan. Sprinkle half of the streusel on top, then cover with the cherry filling. Drop spoonfuls of the remaining batter on top of the cherries and smooth with the back of a spoon. Top with the remaining streusel.
- Bake on the lower oven rack until the cake springs back in the center when pressed, about 1 hour, 20 minutes. Transfer to a rack to cool. Run a knife around the inside of the pan, then remove the side.
CHERRY-CHOCOLATE CRACKLES
Crispy on the outside, cakey on the inside these are a chocolate-cherry lovers dream. Plus they'll make an impressive addition to your holiday cookie tin. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Time 2h15m
Yield About 30
Number Of Ingredients 14
Steps:
- Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, 1/2 cup granulated sugar and the brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg, then beat in the jam, both extracts and the food coloring. Reduce the mixer speed to low and beat in the flour mixture until combined. Fold in the chocolate and dried cherries with a wooden spoon. Cover the dough and refrigerate until firm, at least 1 hour or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper. Put the remaining 1/2 cup granulated sugar in a medium bowl and sift the confectioners? sugar into a separate bowl. Roll heaping tablespoonfuls of dough into balls, then roll each ball in the granulated sugar and then the confectioners' sugar; shake off any excess. Arrange 2 inches apart on the prepared pans.
- Bake, switching the pans halfway through, until the cookies are cracked and dry on top, about 15 minutes. Let cool 3 minutes on the pans, then transfer to racks to cool completely.
CHOCOLATE CHERRY BUNDT CAKE
300 Best Chocolate Recipes serves 16 - This freezes well. Wrap cake in 2 layers of plastic wrap, then one layer of foil.
Provided by dicentra
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- In large microwave safe bowl, combine butter and unsweetened chocolate. Microwave 1-2 minutes, stirring, until chocolate is shiny and almost melted.
- In small bowl, combine dry ingredients. Add to chocolate mixture. Stir until smooth.
- Beat in sugar and oil. Add eggs one at a time. Stir in vanilla and almond extracts. Add cherry pie filling.
- Stir in chocolate chips.
- Spread batter in prepared pan. Bake 50-60 minutes at 350. Let cake cool in pan for 10 minutes before turning out.
- Dust with powdered sugar before serving.
Nutrition Facts : Calories 423.9, Fat 22.9, SaturatedFat 10.5, Cholesterol 61.8, Sodium 309.7, Carbohydrate 55.1, Fiber 3.3, Sugar 28.1, Protein 5.4
CHOCOLATE AND CHERRY CUPCAKES
Very easy and great with afternoon tea.
Provided by emily-york
Time 30m
Yield Makes Cakes
Number Of Ingredients 0
Steps:
- Heat the oven to 180C and place 12 paper cases in a bun tray.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs,a little at a time,so the mixture doesn't curdle.
- Stir in the flour,then add the chocolate and cherries.
- Spoon into paper cases and bake for 20 minutes.
CHERRY CHOCOLATE CAKE
Make and share this Cherry Chocolate Cake recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 30m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- Combine cake mix, eggs and cherry fruit filling; blend well.
- Pour into greased and floured 9 x 13-inch pan.
- Bake 25 to 40 minutes or until cake springs back when lightly touched.
- Frost after cooling with the following.
- Combine sugar, butter and milk in small pan; bring to boil, stirring constantly.
- Cook 1 minute; remove from heat. Stir in chocolate pieces until melted and smooth.
- Spread on cake. Yummy!
Nutrition Facts : Calories 658.1, Fat 26, SaturatedFat 11.4, Cholesterol 100.5, Sodium 626.8, Carbohydrate 106.7, Fiber 3.2, Sugar 61.1, Protein 7.9
CHERRY-CHOCOLATE CHIP CAKE
Here's a rich and delicious chocolate-covered cherry in cake form. Betty Crocker® cake mix and frosting make things easy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour bottom only of 13x9-inch pan, or spray bottom with cooking spray.
- In small bowl, coat chocolate chips in 1 tablespoon cake mix. In large bowl, beat remaining cake mix, water, sour cream, oil, almond extract and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Drain chopped cherries on paper towels; pat dry. Stir cherries and coated chocolate chips into batter. Pour into pan.
- Bake 31 to 37 minutes or until cake springs back when touched lightly in center. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Spread frosting over top of cake. Store loosely covered.
Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 0 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 39 g, TransFat 2 g
CHOCOLATE CHERRY BAKEWELL CAKE
An irresistible almond sponge, studded with juicy cherries and chocolate chunks. It'll keep in your cake tin for a few days - if it lasts that long!
Provided by Cassie Best
Categories Afternoon tea, Dessert
Time 1h35m
Yield Cuts into 8-10 slices
Number Of Ingredients 12
Steps:
- Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with baking parchment. Toss the cherries in 1 tbsp of the flour, then set aside.
- Put the butter and sugar in a large bowl, and whisk until light and fluffy. Add the eggs, 1 at a time, mixing well between each addition. Fold in the remaining flour, the baking powder and ground almonds. Stir in the milk, the vanilla and almond extracts, and 100g of the chocolate with a spatula. Scrape half the cake mixture into the tin, scatter half the cherries over the top, then add the remaining cake mixture and the remaining cherries. Bake for 1 hr 10 mins or until a skewer comes out clean.
- Cool in the tin for 10 mins, then remove and place on a wire rack to cool completely. Melt the remaining chocolate in the microwave in 20-sec bursts, then drizzle or pipe over the top of the cake and scatter with the almonds. Wait for the chocolate to set a bit before slicing. Will keep in the cake tin for up to three days.
Nutrition Facts : Calories 490 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
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.
DOUBLE CHOCOLATE CHERRY CAKE
Yummy! Need I say more! Chocolate, white chocolate and cherries and all in one special cake...enjoy...it may become a favourite at your home also.
Provided by Baby Kato
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Butter and flour 2 x 9" round pan.
- Combine sour cream, cocoa and water, blend well (set aside).
- Mix flour, baking soda, baking powder and salt into bowl (set aside).
- In a large bowl beat butter and sugar on medium high speed for 2 minutes until light and fluffy.
- Lower speed and add vanilla and almond extracts, add eggs one at a time, blend well.
- Add flour 3 times to butter mixture, alternating 2 times with milk mixture-- starting and ending with flour.
- Mix well.
- Pour batter evenly into both pans and bake in a 350 degree oven for 20- 25 minutes.
- Cool on racks for 20 minutes before removing pans.
- Cool completely before frosting.
- Beat whipping cream with icing sugar until stiff but not dry.
- Place one cake on platter, frost with 1 cup whipped cream to 1/2" from edge of cake, sprinkle white chocolate chips on top of whipped cream and top with the chopped and drained cherries.
- Put 2nd cake overtop of first cake and frost the top and sides with the remaining whipped cream.
- You can add chocolate curls or marashino cherries to decorate if desired.
CHOCOLATE CHERRY CAKE
I'm not sure where my mom got this recipe, but everyone in my family requests it for their birthday. I don't even care for chocolate, but this cake is absolutely fab!! I think it's the icing that makes it so great. Gotta try it!!! (Not sure about the prep. time...depends on the baking time for the cake) Make the pie filling in the shape of a heart for a great Valentine's Day cake.
Provided by Manda
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare cake layers according to pkg directions.
- In small bowl, combine pudding mix, topping mixes, and milk.
- Beat with electric mixer at medium speed until stiff, about 2-3 minutes.
- Place one cake layer, flat side down, on serving plate.
- With pudding mixture, make a ring about 1/2 in high and 1 in wide on top of cake layer.
- Place half of cherry pie filling in center of cake.
- Place second cake on top, flat side down.
- Repeat with pudding mixture and remaining cherries on top of second layer, reserving enough pudding mixture to cover sides of cake.
- Frost sides of cake with pudding mixture.
- Refrigerate until serving.
Nutrition Facts : Calories 526.7, Fat 22.5, SaturatedFat 4.8, Cholesterol 84.7, Sodium 736.5, Carbohydrate 77.6, Fiber 2.3, Sugar 30.1, Protein 7.9
CHOCOLATE CHERRY ANGEL CAKE
A cake mix keeps this dessert simple, but cherries and a rich chocolate glaze make it extraordinary. Friends and family will think you spent hours preparing this pretty cake.-Debra Hartze, Zeeland, North Dakota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, prepare cake mix according to package directions. Fold cherries and chocolate into batter., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate. , In a small saucepan, combine the butter, chocolate and corn syrup. Cook and stir over low heat until chocolate is melted. Stir in confectioners' sugar and cherry juice until glaze reaches desired consistency. Drizzle over cooled cake. Garnish with cherries and mint if desired.
Nutrition Facts :
CHOCOLATE CHERRY CAKE
Chocolate and cherries are a match made in sweets heaven. A touch of kirsch -- brandy made from cherries -- enhances the filling for a more pronounced cherry flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Number Of Ingredients 16
Steps:
- Whisk together 1/3 cup sugar, kirsch, and cornstarch in a medium pot. Add cherries and any juices. Bring to a boil and cook, stirring constantly, over medium-high until thickened, about 4 minutes. Remove from heat, and let cool to room temperature.
- Preheat oven to 350 degrees. Butter a 9-by-13-inch metal baking pan. Line with parchment paper, leaving a 2-inch overhang on the long sides of the pan. Butter parchment.
- Whisk cocoa with hot water in a medium bowl until smooth. Whisk in sour cream and melted chocolate; let cool. Whisk together flour, baking soda, and salt in another medium bowl.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 1 2/3 cups sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each and scraping down sides of bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined. Fold in 1 1/4 cups cherry filling; reserve remaining filling for topping.
- Pour batter into prepared pan; smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, about 50 minutes. Transfer pan to a wire rack to cool completely. Remove cake from pan.
- Transfer cake to a serving platter. In a small saucepan over low, heat gelatin and 2 tablespoons water over low, stirring constantly, just until gelatin melts, about 3 minutes. In the bowl of an electric mixer fitted with the whisk attachment, whisk heavy cream and remaining 1/4 cup sugar on medium-high. Once soft peaks form, slowly add gelatin mixture with the mixer running until combined. Frost top of cooled cake and top with remaining cherry filling.
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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