Chocolate Cherry Amaretto Cake Recipes

Steps:

• 1. Day Before: Pour the cherries into a medium sized bowl with a lid and add 1/4 to 1/2 a bottle of amaretto, stir gently not to break the cherries but bled the amaretto in well. Place them into the refrigerator for 6- 24 hours: Longer is better!
• 2. The Cake: Pre-heat your oven to 350 degrees F. Spray 3- 9" Round pans with baking spray and set them aside.
• 3. In a large mixing bowl, beat together the sugar, eggs, butter, vanilla, and amaretto until it is light and fluffy. In a separate bowl blend together flour, cocoa, salt, baking soda and espresso; mix together well.
• 4. Add the dry ingredients and buttermilk alternately to the creamed mixture until everything is well incorporated. Pour the batter evenly into the 3 prepared pans and bake for 26-30 minutes or until a toothpick inserted into the center of each cake comes out clean.
• 5. Remove the cakes from the oven and let them cool for at least 15 minutes before removing for the pans. Note: If you add more amaretto, just use a little less buttermilk to balance the moisture.
• 6. The Icing: break the chocolate into pieces and place it into a glass bowl. Microwave for one minute intervals, stirring between until it is all melted (usually 3x does the trick) set the chocolate aside. Cut the butter into 48 tablespoon pieces, place in a bowl and set aside so that it can become room temperature. Note: because you are using two butters you may have to soften them up a little more by placing them in the microwave for about 15 seconds.
• 7. In a large mixing bowl combine the sugar, egg whites,cream of tartar and salt. Carefully combine them but do not beat them. Place the mixing bowl over a pan of boiling water for 5 minutes or until the egg & sugar mixture is warm not hot to the touch. Place the mixing bowl on to the mixer and whisk on high until the meringue holds a stiff peak.
• 8. Turn the mixer down to medium and begin to add the butter one piece at a time scraping down the sides often. Note:make sure each piece is well blended before adding another or you will end up with huge clumps of butter in your icing.
• 9. Add in the chocolate, vanilla, espresso powder and amaretto and beat for another minute or until everything is mixed in well, scrape the sides to get all of the chocolate and butter off the sides of the bowl.
• 10. To assemble the cake, place a dollop of icing and place your first layer bottom down onto the dollop, lightly frost the layer and add 2 layers of boarder: I usually use a piping bag to do this; I refer to it as the great wall. Spoon the cherries evenly into the pocket you have formed; fill the whole space but do not use too much liquid. Place the second cake layer, bottom down over the cherries like a cap and very gently press down to seal the cherries into the pocket you have created. Frost the entire cake. Using a pastry bag with a star tip, add a ring of stars close together to form a pool on top of the cake, spoon in the rest of the cherries making sure you do not put too much liquid. Decorate the sides with sliced almonds or dried cake crumbs....be creative. Enjoy!
• 11. Notes: The smallest bottle of amaretto available is 750ml, or a nip, use about a 1/4 to 1/2 a bottle to soak the cherries depending on how many cans you use. cover the cherries and gently stir them to be sure the amaretto is mixed in well.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
• Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
• To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.

Steps:

• Preheat oven to 325°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper., In a bowl, whisk flour and baking powder. In another bowl, whisk sour cream, milk and amaretto until blended. In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Add flour mixture alternately with sour cream mixture, beating well after each addition., Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat butter, vanilla and salt until creamy. Beat in enough confectioners' sugar, alternately with amaretto, to reach desired consistency. Reserve 2/3 cup frosting for piping., Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Top with remaining cake layer. Frost top and sides with remaining frosting., Pipe reserved frosting around bottom edge of cake. If desired, decorate cake with flowers, using almonds for petals and M&M's for the centers. Pipe designs on frosting with melted chocolate as desired.

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
• Spread pie filling in baking dish.
• Top with dry cake mix; gently shake pan to distribute evenly.
• Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
• Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.

Steps:

• Preheat oven to 350°F Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Then line the bottoms with parchment paper.
• Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended.
• Toss 1 cup of chocolate chips in with 1 tablespoon flour, then gently fold into batter.
• Divide batter among prepared pans. (the layers will be thin).
• Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans 10 minutes.
• Run knife around pan sides. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.
• Combine butter and cream in medium saucepan. Stir over medium-low heat until butter melts and mixture comes to simmer.
• Remove from heat. Add remaining 2 cups chocolate chips and whisk until melted.
• Mix in remaining 3 tablespoons amaretto. Cool until barely lukewarm, about 5 minutes.
• Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar.
• Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.
• Place 1 cake layer on platter. Spread 1/3 cup frosting over. Top with second cake layer. Spread 1/3 cup frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. (concentrate most of the frosting on the top of the cake)
• Press nuts around the sides of the cake. Chill at leat 2 hours.
• (Can be made 2 days ahead. Cover with cake dome; keep chilled.).