CHERRY CHOCOLATE CROCK POT DESSERT
Make and share this Cherry Chocolate Crock Pot Dessert recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 3h5m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Place pie filling in slow cooker.
- Combine dry cake mix and butter.
- Sprinkle over filling.
- Cover and cook on low for 3 hours.
CHOCOLATE CHERRY SLOW COOKER CAKE
This makes a great Valentine's Day dessert. The richest cake you will ever taste. No need for icing. Scoop and serve hot with ice cream.
Provided by beth toz
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 4h10m
Yield 8
Number Of Ingredients 7
Steps:
- Grease the crock of your slow cooker.
- Blend cake mix, eggs, water, sour cream, and chocolate pudding mix together in a bowl with an electric hand mixer until you have a smooth batter. Stir cherry pie filling and chocolate chips into the batter; pour into greased crock.
- Cook on Low until set in the middle, about 4 hours.
Nutrition Facts : Calories 557.6 calories, Carbohydrate 99.5 g, Cholesterol 52.8 mg, Fat 16.9 g, Fiber 3.7 g, Protein 6.5 g, SaturatedFat 8.4 g, Sodium 628.1 mg, Sugar 20.8 g
CROCK POT CHERRY COLA CHOCOLATE DESSERT
DH and I enjoy this easy dessert. Warm chocolate cake with chocolate pudding. Notice that it is dark rum which is difficult to find in small bottles. Feel free to sub in semisweet chocolate chips for the chopped chocolate, cherry coke for the regular coke with 1 teaspoon of almond extract, and for the liquor try amaretto-it is good too.
Provided by WiGal
Categories Dessert
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a small saucepan, bring cola and dried cherries to a boil.
- Remove from heat; let stand for 30 minutes.
- In a large bowl, combine the flour, sugar, chopped chocolate, baking powder, and salt.
- Melt butter in microwave, add the chocolate milk and vanilla; stir into dry ingredients just until moistened.
- Fold in cherry mixture.
- Line a three quart slow cooker with liner or coat with cooking spray.
- Pour mixture into slow cooker.
- For topping, in a small saucepan, combine the cola, sugar, and brown sugar.
- Cook and stir until sugar is dissolved.
- Remove from the heat; stir in chocolate and rum until smooth.
- Pour over cherry mixture; do NOT stir. This was very liquidy (sorry about the new word) but it works out.
- Put a sheet of paper toweling between the slow cooker and lid to absorb the condensation. I changed mine once during the 2 hours.
- Cover and cook on high for 2 to 2 1/2 hours or until set. Mine was set in 2 hours BUT I have an old crock pot.
- Turn off the heat; let stand for 30 minutes.
- Serve warm with ice cream and maraschino cherries.
Nutrition Facts : Calories 440.7, Fat 20.4, SaturatedFat 12.7, Cholesterol 34.2, Sodium 387.9, Carbohydrate 60.9, Fiber 3.3, Sugar 37.8, Protein 5.5
CHOCOLATE-CHERRY CHEESECAKE
Get ready for the "wow factor" when you bring out this beautiful dessert. Looks like it took hours to make, but you can be busy with other things while it's baking and chilling.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h50m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 10-inch springform pan.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1 egg at a time, beating well after each addition. Beat in sugar and almond extract until smooth. Add 1/2 cup whipping cream; blend well.
- Spoon 3 1/2 cups cream cheese mixture into crust-lined pan, spreading evenly. Carefully spoon 1 cup pie filling evenly over cream cheese layer (reserve remaining pie filling for topping). Spoon remaining cream cheese mixture evenly over pie filling.
- Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool in pan on wire rack 1 hour.
- In 1-quart saucepan, heat 1/2 cup whipping cream to boiling over medium-high heat. Remove from heat. Stir in chocolate chips until melted.
- Line cookie sheet with waxed paper. Remove side of pan. Place cheesecake on paper-lined cookie sheet. Spread glaze over cooled cheesecake, allowing some to flow down side. Refrigerate at least 3 hours or overnight. Serve topped with remaining pie filling.
Nutrition Facts : Calories 470, Carbohydrate 37 g, Cholesterol 125 mg, Fat 5, Fiber 2 g, Protein 7 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 28 g, TransFat 1 1/2 g
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