Cherry Swirl Chiffon Cake Recipes

Steps:

• 1. Wash angel food tube pan in hot soapy water to ensure it is totally grease free.
• 2. Sift flour, sugar, baking powder and salt into a bowl. Make a well in center. Into well, put oil, egg yolks, cherry syrup, water, vanilla and almond extract. Set aside. Do not beat yet.
• 3. Beat egg whites and cream of tartar until very stiff. Set aside.
• 4. Using same beaters, beat egg yolk-flour mixture until smooth. Fold 1/4 at a time gently into egg whites.
• 5. Add cherries. Fold in. Pour into ungreased 10 inch angel food tube pan. Bake at 325 degrees for 50 to 55 minutes. Invert pan until cake is cooled. If iced, use cherry icing and is just as good without icing .
• 6. FROSTING:
• 7. Beat all ingredients together in a bowl until smooth.

Steps:

• Make the cake: Preheat oven to 325 degrees. Whisk together flour, 3/4 cup granulated sugar, the baking powder, and salt. Whisk together oil, egg yolks, and milk in a large bowl. Whisk flour mixture into egg-yolk mixture.
• Beat egg whites with a mixer on high speed until frothy. Add cream of tartar and vanilla seeds or extract, and beat until soft peaks form. Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula.
• Transfer batter to tube pan. Bake until top of cake springs back when touched, 52 to 55 minutes. Let cool upside down (over a bottle or on tube-pan feet) 1 hour.
• Make the berries and cream: While cake is baking and cooling, combine strawberries, granulated sugar, lemon juice, and salt, and let sit, stirring occasionally, 1 hour. Just before assembling, beat cream and confectioners' sugar until medium peaks form.
• Slide a paring knife around edges of tube and side of pan; release cake. Cut cake horizontally into 3 layers with a serrated knife. Transfer bottom layer to a cake plate or platter. Spread with half the berries, and drizzle with juices. Spread half the whipped cream over berries, then top with middle cake layer. Spread with remaining berries and whipped cream. Top with remaining cake layer. Refrigerate cake 1 hour. Sprinkle with confectioners' sugar, and serve with berries.

Steps:

• 1. Heat oven to 350 degrees. Grease bottom and sides of 1 (15x10x1 inch) pan or 2 (9-inch) square pans with shortening or cooking spray.
• 2. In a large bowl, stir all coffee cake ingredients except the pie filling; beat vigorously with spoon for 30 seconds.
• 3. Spread about 2 1/2 cups of the batter in the prepared 15x10 pan or 1 1/4 cups in the 9 inch-pan . Spread pie filling over batter ( filling may not cover batter completely). Note: I have made this in a "larger" 9x13 pan, it is an old pan and works well but it takes a bit longer to bake, but is soooo good! Of course you can cut it into as many servings as you wish...
• 4. Drop remaining batter by tablespoonfuls onto pie filling.
• 5. Bake 2o to 25 minutes or until light brown. Test with a toothpick.
• 6. Meanwhile, in a small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm cake. Serve warm or cool.

Steps:

• Heat oven to 350°F. Grease bottom and sides of 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray. In large bowl, stir all coffee cake ingredients except pie filling; beat vigorously with spoon 30 seconds.
• Spread two-thirds of the batter (about 2 1/2 cups) in 15x10-inch pan or one-third of the batter (about 1 1/4 cups) in each square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.
• Bake 20 to 25 minutes or until light brown. Meanwihle, in small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm or cool.

Steps:

• In a large bowl, combine the sugar, butter, shortening, extracts, baking powder and eggs. Beat on low speed until blended; beat on high for 3 minutes. Stir in flour. , Spread two-thirds of the batter into a greased 15-1/2-in. x 10-1/2-in. x 1-in. baking pan. Spread pie filling over batter; drop remaining batter by tablespoonful over filling. Bake at 350° for 40-45 minutes or until golden. Combine the confectioners' sugar and milk; drizzle over coffee cake. Serve warm.

Steps:

• Preheat oven to 350°F.
• Mix cake mix according to package directions using the water, oil and egg whites. Pour into prepared 9 X 13 inch cake pan. Spread evenly.
• Drop cherry pie filling on top by spoonfuls and then swirl it through the cake with a knife. Do not mix too much. You want the swirled effect.
• Bake for 30 minutes or until cake tests done.
• Cool completely.
• Top with the Cool Whip topping and chill at least 2 hours before serving. Keep leftovers chilled.
• Variations: try other pie fillings.

Steps:

• In a large bowl, combine the pie filling, pineapple, milk and marshmallows. Fold in whipped topping. Refrigerate until serving.

Steps:

• Line an 8-in. square pan with foil; butter the foil. In a microwave-safe bowl, melt chips; stir until smooth. Beat in frosting and extract until smooth. Pour into prepared pan., Randomly place drops of food coloring over fudge; cut through fudge with a knife to swirl. Cover and refrigerate for 4 hours or until firm before cutting into squares.