Chocolate Cherry Layer Cake Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugar and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Transfer to two greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the cream cheese, butter and extract until smooth. Add confectioners' sugar and cherry juice; beat until smooth. Stir in pecans and cherries. In another bowl, combine the frosting ingredients; beat until smooth., Cut each cake horizontally into two layers. Place one cake layer on a serving plate; spread with 1 cup filling. Repeat layers twice. Top with remaining cake layer. Spread frosting over top and sides of cake. Garnish with chocolate curls and a cherry if desired. Refrigerate until serving.

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, combine cake mix, cinnamon, yogurt, eggs, milk and vanilla. Beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , Place 1 cake layer on a serving platter. Spread 1-3/4 cups whipped topping in a circle 1-1/2 in. wide around outer top edge of cake. Fill in center with 1 cup cherry pie filling. Top with remaining cake layer., Remove and discard 1/3 cup thickened cherry sauce from pie filling. Using some of the cherries, outline a star shape on top of cake; fill in center with remaining pie filling. Spread or pipe 1-3/4 cups whipped topping around the star. If desired, pipe remaining whipped topping around bottom edge of cake. Refrigerate at least 1 hour before serving. Store in the refrigerator.

Steps:

• Heat oven to 350 degrees F.
• Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan. Bake 12 to 15 min. or until firm. Cool.
• Meanwhile, add boiling water to gelatin mixes in small bowl; stir 2 min. until completely dissolved. Whisk cream cheese in large bowl until blended. Gradually whisk in gelatin. Refrigerate 30 min. or until chilled.
• Whisk 1 cup COOL WHIP into gelatin mixture; pour over crust. Refrigerate 2 hours or until firm.
• Spread remaining COOL WHIP over dessert; top with chocolate curls and cherries. Garnish with sifted powdered sugar just before serving.

Steps:

• Grease and flour pans (9x13 or 2 8" round pans).
• Sift flour and soda.
• cream butter and sugar.
• add egg, melted chocolate nuts and cherries and juice to creamed mixture.
• add dry ingredients and buttermilk alternately.
• Pour into pans
• Bake in a 350 oven for 30 minutes.
• Cool.
• Frost with Ganache.

Steps:

• mix cake as directed (decreasing the water& oil to above measure).
• stir in 1 can cherry pie filling.
• pour into greased& floured cake pan (batter will be a little thick).
• spread evenly.
• bake 350 deg (as directed) about 45-50min (til knife comes out clean when inserted into center).
• cool completely.
• in bowl, mix frosting& cream cheese til blended.
• spread onto cooled cake.
• top with maraschino cherries (as many as u like).