Chocolate Cherry Chip Cake Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour bottom only of 13x9-inch pan, or spray bottom with cooking spray.
• In small bowl, coat chocolate chips in 1 tablespoon cake mix. In large bowl, beat remaining cake mix, water, sour cream, oil, almond extract and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Drain chopped cherries on paper towels; pat dry. Stir cherries and coated chocolate chips into batter. Pour into pan.
• Bake 31 to 37 minutes or until cake springs back when touched lightly in center. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Spread frosting over top of cake. Store loosely covered.

Steps:

• Preheat the oven to 350*F (175*C). Grease and flour a 10-inch bundt or tube pan. Set aside.
• In a bowl, combine the flour, sugar, oil, eggs, vanilla, baking soda, cinnamon and salt. Mix well. Stir in the pie filling and chocolate chips.
• Pour the batter into the prepared pan. Bake for about 1 hour or until a wooden pick inserted in the center comes out clean.
• Cool on rack for 15 minutes and remove from the pan to cool completely.

Steps:

• In a bowl, stir together all cake ingredients. Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until cake tests done. Meanwhile, in a saucepan, mix sugar, milk and butter. Bring to a boil and boil for 1-1/2 minutes. Remove from the heat and stir in chocolate chips until melted. Pour over hot cake. Frosting will harden as it cools.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In large bowl, beat cake mix, dry pudding mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (batter will be very thick). Pour into pan.
• Bake 29 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Meanwhile, place ice cream in refrigerator 1 hour to soften.
• Cut cake into 1- to 1 1/2-inch squares with serrated knife. In very large bowl, stir ice cream until very soft. Add cake squares; stir until cake is coated (cake pieces will break up). Spoon mixture back into pan. Smooth top. Freeze about 3 hours or until firm.
• Meanwhile, in 1-quart saucepan, heat whipping cream until hot but not boiling. Stir in chopped white chocolate until melted and smooth. Pour mixture into small bowl. Refrigerate 1 hour 30 minutes to 2 hours or until cold.
• Beat white chocolate mixture on high speed until soft peaks form (do not overbeat or mixture will look curdled). Spread over ice cream cake.
• In microwavable food-storage plastic bag, place hot fudge topping; seal bag. Microwave on High about 15 seconds or until melted; squeeze bag until topping is smooth. Cut off tiny corner of bag; squeeze bag to drizzle topping over cake. Serve immediately, or cover and freeze.

Steps:

• Drain maraschino cherries, reserving 2 teaspoons juice. Cut cherries into quarters; set aside. , In a small bowl, beat the cream cheese, sugar and reserved cherry juice until smooth. Add eggs; beat just until combined. Fold in chocolate chips and reserved cherries., Pour into crust (crust will be full). Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled. Serve with chocolate-covered cherries.

Steps:

• For the Cake:.
• 1. Mix dry ingredients in a Kitchen Aid mixer with a paddle attachment, except the cherries and chocolate.
• 2. Add cherry juice, eggs, veggie oil, vanilla, no-taste food coloring and mix until incorporated. Scrape bowl in between mixing.
• 3. Add chopped cherries and chocolate.
• 4. Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake.
• For the Cream Cheese Frosting:.
• 1. Place sterilized kitchen aid bowl (just make sure it's super clean and dry) with whites unto a pan with water, barely simmering (a.ka. double boiler).
• 2. Heat to 160 F, constantly stirring. Be sure to watch it and keep stirring or else it'll turn into an omelette.
• 3. Whip on stand mixer or hand mixer until cool. Place in refrigerator or freezer if necessary, after reaching a medium peak. You could totally make this ahead of time and place it in the fridge or freezer and whip until ready.
• 4. Place back on whip and gradually add butter, one stick at a time. Make sure the meringue is cooled down or at least room temperature, prior to adding it to the mixture or else it will be a soupy mess. The mixture should separate at first (don't be alarmed and freak out). Be patient and keep mixing; it'll come back together. Add softened cream cheese and cream cheese extract. Mix until smooth and well incorporated.
• For the Cake Assembly:.
• 1. Add 1 tbsp of sugar and a pinch of salt to your chopped cherries in a small bowl, mix and set aside.
• 2. With the first layer of cake, top with a light drizzle of the juice from the cherries unto the cake.
• 3. Top with a layer of cream cheese frosting, making a small well in the center with your spatula or create a barrier/dam with a piping filled with frosting. Fill with a modest amount of chopped cherries.
• 4. Apply your next layer of cake and alternate with chocolate and cherries, until you get to your desired cake height.
• 5. Complete the cake by frosting it completely around the top and sides. You can also do a "naked cake" with this!
• 6. Store in the refrigerator until ready to serve. Allow the cake to get to room temperature before serving. Enjoy!