Gluten Free Cherries And Cream Devils Food Cake Recipes

Steps:

• Heat oven to 350°F. Grease bottom only of 9-inch round cake pan. In large bowl, beat cake mix, instant coffee, water, 1/2 cup butter and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 45 to 52 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, top side up, about 1 hour.
• In large bowl, beat 1 cup unsalted butter, the cream cheese and powdered sugar with electric mixer on medium speed until light and fluffy. Add mascarpone cheese, vanilla and salt; beat on low speed just until blended.
• Using serrated knife, cut cake in half horizontally to make 2 layers. Place bottom layer, cut side up, on serving platter. Spoon half of frosting onto cake layer; carefully spread, creating thick layer. Top frosted layer with half of the cherry preserves; spread to cover. Place remaining layer, cut side down, over filling. Top with remaining frosting; carefully spread to cover top. Spoon remaining preserves over cake; spread to cover. Refrigerate at least 2 hours before serving. Store loosely covered in refrigerator.

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.

Steps:

• Preheat oven to 180c. Line 22cm cake tin with baking paper. Peel apples and slice into thin pieces.
• Whisk eggs, lemon zest and sugar until thick and creamy (about 8 minutes).
• GraduallY fold in flour. The batter should be the consistency of sour cream.
• Pour oil in the pan.
• Arrange apples and cherries in the bottom of oiled pan. Pour the batter evenly over the fruit.
• Bake the cake for about 40 minutes or until golden and cooked when tested.
• Rest cake on rack for about 5 minutes before turning cake upside down on to a plate. Sprinkle with cinnamon sugar and serve warm with whipped cream.