Cherry Cake With Chocolate Marshmallow Frosting Recipes

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place cherry pie filling, cake mix, eggs, and almond extract in a large bowl and mix by hand. Pour into a greased and floured 9-inch square pan.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 35 to 40 minutes.
• Cool cake on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, at least 30 minutes. Frost with chocolate frosting.

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:

• 1. Preheat over to 350 degree. Mix hot water with jello and set aside. Spray a bundt pan with oil and dust with flour. Shake out excess flour.
• 2. In a mixing bowl, combine cake mix, cream cheese, eggs, jello water, sugar, oil and vanilla. Mix on low speed 1 minutes, scraping bottom and sides of bowl as needed. Increase speed to medium and mix for 2 minutes (cake mixes require less beating time). Stir in chopped cherries.
• 3. Pour batter into prepared cake pan and bake 35 - 40 minutes, or when cake top springs to the touch. Cool on rack for 20 minutes. Use a long spreading knife to loosen around edge of cake pan. Invert onto a cake plate. Frost cake with the Chocolate Marshmallow Frosting.
• 4. FROSTING: Sift together the sugar and cocoa powder in a mixing bowl. Set aside. Combine the marshmallows, butter, and milk in a medium-size saucepan over low heat. Stir until the marshmallows are melted. Combine the sugar and cocoa mixture with the marshmallow mixture; add vanilla and stir until the frosting is smooth.

Steps:

• Sift the sugar and cocoa powder together into a large mixing bowl. Set aside.
• Place the marshmallows, butter, and milk in a medium-size heavy saucepan over low heat. Stir until the marshmallows are melted, 3 to 4 minutes. Remove the pan from the heat. Pour the confectioners' sugar and cocoa mixture over the marshmallow mixture. Add the vanilla and stir until the frosting is smooth and satiny.
• Use at once to frost the top of the cake of your choice.

Steps:

• Melt butter in a medium saucepan over medium-low heat. Add marshmallows; cook, stirring, until just beginning to melt. Add chocolate and; stir until smooth.