DOUBLE CHOCOLATE CHERRY CAKE
Yummy! Need I say more! Chocolate, white chocolate and cherries and all in one special cake...enjoy...it may become a favourite at your home also.
Provided by Baby Kato
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Butter and flour 2 x 9" round pan.
- Combine sour cream, cocoa and water, blend well (set aside).
- Mix flour, baking soda, baking powder and salt into bowl (set aside).
- In a large bowl beat butter and sugar on medium high speed for 2 minutes until light and fluffy.
- Lower speed and add vanilla and almond extracts, add eggs one at a time, blend well.
- Add flour 3 times to butter mixture, alternating 2 times with milk mixture-- starting and ending with flour.
- Mix well.
- Pour batter evenly into both pans and bake in a 350 degree oven for 20- 25 minutes.
- Cool on racks for 20 minutes before removing pans.
- Cool completely before frosting.
- Beat whipping cream with icing sugar until stiff but not dry.
- Place one cake on platter, frost with 1 cup whipped cream to 1/2" from edge of cake, sprinkle white chocolate chips on top of whipped cream and top with the chopped and drained cherries.
- Put 2nd cake overtop of first cake and frost the top and sides with the remaining whipped cream.
- You can add chocolate curls or marashino cherries to decorate if desired.
CHOCOLATE CHERRY DUMP CAKE
This elegant dessert is not your typical dump cake: Rich chocolate cake is covered with glossy cherry filling and sprinkled with toasted almonds - reminiscent of a Black Forest cake. It's a simple and flavorful crowd-pleaser.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Put the butter in a 9-by-13-inch baking dish and place it in the oven while it preheats. Preheat the oven to 350 degrees F.
- When the butter is melted, remove the baking dish from the oven and add the cake mix. Stir to combine. Pour the cherry pie filling on top and spread it out evenly. Bake until the cake is set, about 1 hour. Let cool 20 minutes. Top with toasted almonds. Serve with whipped cream.
CHOCOLATE CHERRY CAKE I
This recipe uses chocolate cake mix and cherry pie filling for an easy and delicious cake with a frosting made with chocolate chips.
Provided by Kathy Pieniazek
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 18
Number Of Ingredients 7
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.
Nutrition Facts : Calories 291.1 calories, Carbohydrate 47.5 g, Cholesterol 39.8 mg, Fat 11.4 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 4.9 g, Sodium 280.2 mg, Sugar 27.5 g
CHOCOLATE CHERRY CAKE III
A must for chocoholics, very moist and fudgy, yet oh so simple to bake.
Provided by Jan
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 18
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
- In a large bowl, combine cake mix, cherry pie filling, almond extract, and 2 eggs by hand; stir until well blended. Pour batter into prepared pan.
- Bake for 25 to 30 minutes, or until it tests done. Cool.
- In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat, and stir in chocolate chips until smooth. Immediately pour over partially cooled cake.
Nutrition Facts : Calories 287.8 calories, Carbohydrate 47.5 g, Cholesterol 29.5 mg, Fat 11.2 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 4.9 g, Sodium 276.3 mg, Sugar 27.4 g
CHOCOLATE-CHERRY DUMP CAKE
Four ingredients only, for a cherry dump cake that is moist and delicious and packed with flavor. Great for a short-notice dessert.
Provided by landladyv
Categories Desserts Cakes Cake Mix Cake Recipes Dump Cake
Time 1h15m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place cherry pie filling, cake mix, eggs, and almond extract in a large bowl and mix by hand. Pour into a greased and floured 9-inch square pan.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 35 to 40 minutes.
- Cool cake on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, at least 30 minutes. Frost with chocolate frosting.
Nutrition Facts : Calories 463.8 calories, Carbohydrate 86.6 g, Cholesterol 37.2 mg, Fat 11.9 g, Fiber 1.8 g, Protein 4.3 g, SaturatedFat 4 g, Sodium 498.9 mg, Sugar 50.9 g
DOUBLE CHOCOLATE CHERRY COOKIES
Provided by Food Network
Categories dessert
Time 35m
Yield about 3 dozen cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Combine flour, cocoa powder, salt and baking soda in a bowl. In a bowl of an electric mixer, or with a handheld mixer, combine butter and sugars until fluffy. Add egg, vanilla, and wine and combine. Slowly in batches add the flour mixture until just combined. Fold in the chocolate and cherries. On a nonstick cookie sheet, place a heaping tablespoon of dough for each cookie about 2 inches apart from each other. Bake 8 to 10 minutes, or until tops are still soft looking but edges look firm.
CHERRY CHOCOLATE LAYER CAKE
Heads will turn when you bring this unforgettable cake to the table. And the attention will only increase when you start cutting-revealing the creamy, luscious cherry filling. -Victoria Faulling, Methuen, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 26
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, sugar and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Transfer to two greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the cream cheese, butter and extract until smooth. Add confectioners' sugar and cherry juice; beat until smooth. Stir in pecans and cherries. In another bowl, combine the frosting ingredients; beat until smooth., Cut each cake horizontally into two layers. Place one cake layer on a serving plate; spread with 1 cup filling. Repeat layers twice. Top with remaining cake layer. Spread frosting over top and sides of cake. Garnish with chocolate curls and a cherry if desired. Refrigerate until serving.
Nutrition Facts : Calories 899 calories, Fat 43g fat (23g saturated fat), Cholesterol 146mg cholesterol, Sodium 606mg sodium, Carbohydrate 125g carbohydrate (99g sugars, Fiber 3g fiber), Protein 9g protein.
CHOCOLATE-CHERRY CAKE
Topped with a pompadour of airy whipped cream frosting - which tastes comfortingly of hot cocoa - this cake is reminiscent of Black Forest gâteau but with more chocolaty depth. The cake's dark chocolate flavor is enhanced by Dutch-processed cocoa powder, which produces a much deeper, Oreo-like chocolaty taste than natural unsweetened cocoa powder. A glossy, cherry-red layer of preserves keeps the crumb moist and tender, and a splash of almond extract evokes the aromatic bittersweetness of kirsch or maraschino cherries (cherries are, after all, in the same family as almonds). Don't forget the actual cherries on top; they'll make you happy.
Provided by Eric Kim
Categories cakes, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.
- In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the 1/2 cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.
- Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.
- Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.
- Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.
CHOCOLATE CHERRY COLA CAKE
I love to celebrate birthdays with the crew and my bandmates. When we're on the road, it's nice to have the band family celebrate. Jimi's birthday falls at the end of October, and I sometimes make this silly chocolate cherry cola cake for him, decorating the top with chocolate cherry cordials or gummy candies. I always let him choose what he's got a hankering for, and it's often this.
Provided by Kimberly Schlapman
Categories Cake Dessert Kid-Friendly Cherry Birthday Kidney Friendly Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes one 9 x 13-inch cake
Number Of Ingredients 14
Steps:
- 1. Make the cake: Preheat the oven to 350°F. Grease a 9 x 13- inch cake pan.
- 2. Whisk together the cake mix, cherry cola, oil, eggs, vanilla, and the reserved cherry juice in a large bowl until well combined. Stir in the maraschino cherries. Pour the batter into the cake pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan for at least 1 hour.
- 3. Make the frosting: Using an electric mixer, beat the butter in a large bowl until fluffy. Gradually add 2 cups of the powdered sugar. Slowly beat in the milk and vanilla, then beat in the remaining powdered sugar. Add the marshmallow crème and mix well, then fold in the cherries. Frost the cooled cake in the pan.
CHOCOLATE-COVERED-CHERRY DUMP CAKE
My mother-in-law loves chocolate-covered cherries, and I used to make this chocolate cherry dump cake every year for her birthday. Now we've moved away, but I make this for my kids on her birthday and they still feel near her. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Mix pie filling, chocolate chips and extract; spread into a greased 13x9-in. baking dish. Sprinkle with cake mix and pecans; drizzle with melted butter., Bake until top is set and filling is bubbly, 35-40 minutes. Serve warm.
Nutrition Facts : Calories 331 calories, Fat 20g fat (10g saturated fat), Cholesterol 33mg cholesterol, Sodium 197mg sodium, Carbohydrate 38g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.
DOUBLE CHOCOLATE-CHERRY TORTE
This colorful torte is doubly delicious with semisweet and white chocolate. Almond flavoring enhances the cherry flavor.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h35m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 9-inch springform pan with cooking spray. In 3-quart saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly, until smooth. Cool 30 minutes.
- In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until about triple in volume. Using rubber spatula, fold eggs into cooled chocolate mixture. Pour into springform pan.
- Bake 15 to 20 minutes or until edge is set but center is still soft and jiggles slightly when moved. Cool completely in pan, about 1 hour 30 minutes. Then cover and refrigerate 1 hour 30 minutes.
- In medium microwavable bowl, place white chocolate and 2 tablespoons of the whipping cream. Microwave uncovered on High 20 to 40 seconds, stirring after 20 seconds, until chocolate is melted. Stir until well blended. In medium bowl, beat cream cheese on medium speed until smooth. Gradually beat in white chocolate mixture until smooth. Add 1 cup of the pie filling; beat on medium speed until well blended and cherries are broken up.
- In chilled medium bowl, beat remaining whipping cream and almond extract on high speed until stiff peaks form. Fold in cherry-chocolate mixture until well blended. Spread over semisweet chocolate layer. Refrigerate at least 2 hours but no longer than 48 hours.
- In small bowl, stir remaining pie filling and liqueur until well blended. Remove side of pan. Cut torte into wedges; place on individual dessert plates. Top individual servings with cherry sauce.
Nutrition Facts : Calories 660, Carbohydrate 49 g, Cholesterol 190 mg, Fat 8, Fiber 3 g, Protein 8 g, SaturatedFat 29 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 44 g, TransFat 1 1/2 g
3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE
Our Chocolate Cherry Dump Cake brings together the dream team - sweet cherries and rich chocolate. This cherry dump cake recipe calls for only three ingredients and is best served warm with a scoop (or two!) of vanilla ice cream. While this cake is easy to make, the flavor is out-of-this-world and sure to become a family favorite. Whip up this cherry dump cake recipe for an ooey, gooey weekday dessert or for a special occasion!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 340, Carbohydrate 54 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 35 g, TransFat 0 g
CHOCOLATE CHERRY CAKE
This is a very quick and easy cake to make. It is fancy enough to serve to guests.-Lois Valley, Morgan Hill, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
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