CHOCOLATE CHERRY TORTE
Mom has made this sweet treat for years. Since she knows how much my sister and I like it, she's still happy to serve this torte when we're home for a meal. The chocolate-covered graham cracker crust and fluffy filling are extra-special.-Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-16 servings.
Number Of Ingredients 7
Steps:
- Set aside 1/4 cup crushed cookies for topping. In a large bowl, combine remaining cookies and butter; spread into a 13-in. x 9-in. dish. Set aside. , In a large bowl, combine the whipped topping mixes, milk and vanilla; beat on low speed until blended. Beat on high for 4 minutes or until thickened and stiff peaks form. Add cream cheese; beat until smooth. , Spread over crust; top with pie filling. Sprinkle with reserved cookies. Cover and refrigerate for 12-24 hours before serving.
Nutrition Facts : Calories 367 calories, Fat 24g fat (15g saturated fat), Cholesterol 48mg cholesterol, Sodium 254mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
COVERED WITH KISSES CHOCOLATE-CHERRY TORTE
Fudgey chocolate cake frosted with cream cheese. On the top, a heart is outlined in Mini Kisses and filled in with cherry pie filling.
Provided by Allrecipes Member
Yield 10
Number Of Ingredients 13
Steps:
- Heat oven to 350 F. Grease bottom only of 9-inch springform pan, or line 9-inch round cake pan with foil; grease bottom of foil.
- Stir together melted butter, granulated sugar and vanilla in large bowl. Add eggs; using spoon, beat well. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating with spoon until well blended. Spread batter into prepared pan.
- Bake 25 to 30 minutes or until cake is set. (Cake is fudgey and will not test done.) Remove from oven; cool completely in pan on wire rack.
- Beat cream cheese and confectioners' sugar in medium bowl until well blended. Beat cream until stiff; gradually fold into cream cheese mixture, blending well. Spread over top of torte; refrigerate several hours or until set. With knife loosen cake from side of pan; remove side of pan. (Or, lift torte out of pan, using foil; remove foil.).
- Just before serving, put baking pieces in 6-inch-wide heart outline in center of cake. Fill heart shape with cherries from pie filling; put baking pieces all around outside edge. Serve cold, cut into wedges, with remaining pie filling. Cover; refrigerate leftover dessert.
Nutrition Facts : Calories 623.7 calories, Carbohydrate 80.3 g, Cholesterol 111.9 mg, Fat 31.3 g, Fiber 1.4 g, Protein 7 g, SaturatedFat 19.4 g, Sodium 256.4 mg, Sugar 51.9 g
CHOCOLATE COVERED CHERRY SHEET CAKE WITH POUR -OVER GLAZE
This is from the Cake Doctor cookbook, adapted from a 1974 Pillsbury bake-off winner. This is different than others posted because it is not in layers and has a glaze poured over while cake is still warm. (The only change I made is reduce the sugar quantity from 1 C to 3/4 C, to make the glaze chocolate-y but not quite as sweet.)
Provided by Mareesme
Categories Dessert
Time 45m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Lightly grease a 13 x 9 baking pan or spray with vegetable oil spray. Set pan aside.
- Preheat oven to 350 dg. with rack in center of oven.
- Place cake mix, cherry pie filling, eggs and almond extract in a large mixing bowl. Blend at low speed for 1 minute, then stop and scrape down sides of bowl with rubber spatula. Increase the mixer speed to medium and beat 2 minutes more. Batter should look thick and well-blended.
- Pour batter into prepared pan, smoothing top with spatula, then place in oven. Bake 30-34 minutes, until cake springs back in center when touched. Place on rack while making glaze.
- Place sugar, butter and milk in a small sauceman over medium-low heat, stirring constantly until mixture comes to a boil. Boil gently for 1 minute, stirring constantly.
- Remove pan from heat and mix in chocolate chips. After chips have melted and glaze is smooth, pour it over the warm cake so that it covers entire surface. The glaze with be thin, but will firm up. (I speed up the process by chilling cake.).
- After glaze is set and cake has cooled down, cut into serving size pieces and enjoy!
- (NOTE: The glaze is very rich. If you are not as much of a chocolate lover as I (huh?) make sure there is only a thin layer covering top of cake.).
Nutrition Facts : Calories 5037.4, Fat 205.8, SaturatedFat 90.6, Cholesterol 596.9, Sodium 5009.7, Carbohydrate 805.5, Fiber 25.9, Sugar 440.9, Protein 55.7
CHERRY-COCONUT CHOCOLATE TORTE
This torte reminds me of two favorite treats: chocolate covered cherries and old-fashioned Cherry Mash candy bars. -Dian Hicks Carlson, Omaha, Nebraska
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. In a large bowl, beat sugar, eggs and vanilla until blended. Beat in melted butter. In a small bowl, whisk flour, cocoa, salt and baking powder; gradually add to batter and mix well., Spread into a greased 9-in. springform pan. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Drain cherries, reserving 1/2 cup juice. Arrange cherries evenly around top edge of brownie; place remaining cherries over top. In a large bowl, beat confectioners' sugar, butter and reserved cherry juice until creamy. Spread evenly over cherries., In a large bowl, combine coconut and milk. Sprinkle over cherry layer, carefully smoothing down near edges and pressing gently to form an even layer., Place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate. Let stand 5 minutes; whisk until smooth. Pour over coconut layer. Refrigerate until set. Loosen sides of pan with a knife. Remove rim from pan. Sprinkle with walnuts.
Nutrition Facts :
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