Chocolate Fudge Cherry Cake 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:

• 1. Preheat oven to 350 degree F. Grease and flour a 13x9x2-inch pan.
• 2. Mix cake mix, cherry pie filling, eggs, and flavoring by hand. Batter will be thick.
• 3. Spread batter into the prepared cake pan.
• 4. Bake at 350°for about 30 minutes, or until a wooden pick inserted in center comes out clean.
• 5. For the frosting: Place sugar, butter, and milk in a saucepan. Bring to a boil stirring constantly. Boil for one minute. Remove from the heat and stir in chocolate chips until smooth.
• 6. Pour over warm cake.
• 7. Enjoy!

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:

• 1. Position oven rack in the lower middle of oven
• 2. Preheat to 350°F.
• 3. Butter a 12-inch Bundt pan or two 8 1/2-by-4 1/2-inch loaf pans. Sprinkle with flour and tap out the excess set aside. Or (as I do; in a small bowl, mix together 1 tbsp. cocoa and 1 tbsp. melted butter into a paste.)
• 4. Thoroughly coat the inside interior on pan with cocoa paste.
• 5. In a large mixer bowl, add cake mix, brownie mix. whisk together.
• 6. Add eggs, oil, and water (Baileys'). Beat on medium speed, beating until creamy.
• 7. Pour the batter into prepared Bundt pan, cake pan(s), or loaf pans.
• 8. Bake in preheated oven 350°F., for Bunt pan bake 50 minutes to 60 minutes. For loaf pans, bake 45 to 50 minutes.
• 9. Baking until a toothpick inserted into the center comes out clean.
• 10. Let cool in the pan(s) on a wire rack for 10 minutes.
• 11. Invert the cake onto the rack and lift off the pan. Let the cake rest, cool completely 3 hours.
• 12. Topping You can dust cake with confectioners' sugar, or leave plain. I make an easy glaze that's rich chocolate flavor and fantastic tasting.
• 13. Glaze Ingredients: 1 cup Ghirardelli Mini Semi-Sweet Chocolate Chips 2/3 cup heavy cream 2 tiny pinches of salt ½ tsp. vanilla
• 14. Place the chocolate chips in a medium bowl. Bring the cream and salt to a simmer, I heat cream up in the microwave 45 seconds. Pour the cream over the chocolate. Wait 60 seconds to soften the chocolate, and then stir until the chocolate is entirely melted and the mixture is smooth. Cool to thicken slightly adding vanilla extract.
• 15. When glaze is thick enough, pour over it over the top of the cake. Cool completely to set the glaze!
• 16. As I never heard anyone saying that they've made any of my recipes, or even comments, I hope you try this dessert!!!
• 17. What is Canola: Canola is a crop with plants from three to five feet tall that produce pods from which seeds are harvested and crushed to create canola oil and meal. These plants also produce small, yellow flowers, which beautify the environment. Canola belongs to the same family as mustard, broccoli, Brussels sprouts and cauliflower. Besides the U.S., it is grown in Canada and Australia, but canola oil is consumed all over the world. In the U.S., the ratio of supply versus demand of canola oil is about 1:3, which presents a huge opportunity for U.S. producers to grow more canola. Canola is grown in predominantly in North Dakota, but also in Oklahoma, Minnesota, Montana, Idaho, Oregon and several other states. A moist cake is the goal of every baker, but it's sometimes easier said than done. Vegetable oil can help prevent a dry cake and you will find it as an ingredient in many recipes, as well as a staple for boxed cake mixes. Most vegetable oils will work just fine in cake, but some alter the flavor of baked goods and some are expensive. Canola is one of the most common cooking oils and wins in the category of best all-around oil to use for baking a cake. It combines ease of use, wide availability and health benefits with a relatively low expense. Canola oil is very low in saturated fats. It contains linoleic (omega-6) and α-linolenic acid (omega-3) essential fatty acids at 2:1 making it as one of the healthiest cooking oils at a ratio even better than olive oil.
• 18. Canola oil has very little flavor, particularly when used in baked goods. It is considered neutral tasting oil and will allow the flavor of your cake to shine through. Any flavor of cake, from chocolate and vanilla to carrot and spice, works well with canola oil. Since the oil is not expensive you can splurge on other high-quality ingredients, such as real vanilla, because those will be the flavors that define the cake.
• 19. Thank you for viewing my Chocolate Fudgy Cake recipe. I hope you send a response if you make it!! And if you're not interested in the recipe, I hope at least you learned something new about Canola Oil!!! The brands I used are my own personal preferences, but you can use the brands you are comfortable with.

Steps:

• Heat oven to 350°F. Grease and lightly flour 12-cup fluted tube cake pan. In medium microwavable bowl, microwave filling ingredients uncovered on High 25 to 35 seconds, stirring every 15 seconds, until melted and smooth; set aside.
• In large bowl, beat cake mix, water, butter, 1/2 teaspoon almond extract, the eggs and pudding mix with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. With rubber spatula, fold in cherries. Spoon half of the batter into pan; spread evenly.
• Bake 15 minutes. Remove from oven; immediately drop spoonfuls of filling over batter, keeping filling away from sides of pan and pressing down lightly. Carefully spoon remaining batter over top; spread evenly. Bake 42 to 47 minutes longer or until toothpick inserted near center comes out almost clean and cake springs back when touched lightly in center. Cool in pan 15 minutes. Loosen cake with knife around center and edges of pan. Turn cake upside down onto cooling rack or heatproof serving plate. Cool completely, about 1 1/2 hours.
• In 1-quart saucepan, heat all glaze ingredients except 1 teaspoon milk over medium-low heat, stirring occasionally, until chocolate is melted and mixture is smooth. Stir in up to 1 teaspoon milk if necessary for glazing consistency. Pour glaze over cake, allowing some to drizzle down sides. If desired, garnish cake with white chocolate curls and whole cherries. Store loosely covered in refrigerator.

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.