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
CHERRY AND HAZELNUT COFFEE CAKE
Pairs with Pikes Place Roast. A quick-to-prepare coffee cake gets a Pacific Northwest spin with the addition of dried cherries and hazelnuts.
Provided by Food Network Kitchen
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- 1. Position a rack in the middle of the oven and preheat to 375 degrees F. Butter and flour an 8-inch cake pan. Line the bottom of the pan with a round of parchment.
- 2. Sift together the flour, baking powder, baking soda and salt into a mixing bowl. In another large bowl, beat the butter and granulated sugar with an electric hand-held mixer at medium-high speed until pale and fluffy, about 2 minutes. Add the egg and vanilla and beat well. At low speed, mix the flour mixture into the eggs in three batches, alternating with the buttermilk, beginning and ending with the flour, until just combined. Scoop the batter into the cake pan. Smooth out the top and scatter the cherries and hazelnuts evenly over the batter. Sprinkle with the turbinado sugar.
- 3. Bake the cake until golden brown and a tester inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan 10 minutes, and then turn out onto a rack, remove the parchment, invert and cool completely. Serve.
CHERRY POUND CAKE
Here's a rich classic pound cake with the pretty surprise of bright red cherries tucked inside and dotting the creamy icing. This one's perfect for the holidays. -Evva Foltz Hanes, Clemmons, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Drain and chop cherries, reserving juice; set aside., In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and 1/4 cup reserved cherry juice; add to creamed mixture alternately with flour, beating well after each addition. Fold in 1/2 cup cherries., Transfer to a greased and floured 10-in. tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and enough reserved cherry juice to achieve spreading consistency. Fold in coconut and remaining chopped cherries. Frost cake. Sprinkle with walnuts and additional coconut if desired.
Nutrition Facts : Calories 860 calories, Fat 36g fat (18g saturated fat), Cholesterol 165mg cholesterol, Sodium 210mg sodium, Carbohydrate 130g carbohydrate (98g sugars, Fiber 1g fiber), Protein 9g protein.
CHOCOLATE CHERRY CAKE (WITH DRIED CHERRIES SOAKED IN BRANDY)
I printed this from the Internet and it says that: "This cake first appeared in Better Homes and Gardens magazine." It is delicious and the tart cherries soaked in brandy give it a delicious taste.
Provided by EURrosa1
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine cherries and brandy and microwave uncovered on high 45 seconds; set aside. Combine chocolate and margarine/butter. Microwave on high 1-1/2 to 2 minutes, or until melted, stirring every 30 seconds; set aside.
- Beat eggs and sugar with electric mixer on high about 5 minutes, till thick and lemon colored. Beat in chocolate mixture, milk and vanilla. Beat in flour. Stir in undrained cherries and nuts.
- Pour in 9 x 1" round baking pan; place on a baking sheet. Bake at 350 F for 35-40 minutes (45-50 to springform pan). Cool on wire rack 10 minutes. Remove from pan and cool completely.
- GLAZE: Combine chcolate with margarine/butter; microwave on high 1-1/2 to 2 minutes, or till melted, strirring twice.
- Spread 1/4 cup of Glaze evenly over top and sides of cake. Chill 10 minutes. Frost top and sides of glaze with remaining glaze. Chill till set. Let stand at room temperature 10/15 minutes before serving.
Nutrition Facts : Calories 602.3, Fat 34.2, SaturatedFat 12.6, Cholesterol 107.2, Sodium 179.9, Carbohydrate 67.9, Fiber 4.2, Sugar 53.2, Protein 8.1
DRIED CHERRY-ALMOND FRUITCAKE
Categories Cake Berry Fruit Nut Dessert Bake Apricot Cherry Almond Winter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 20 servings
Number Of Ingredients 18
Steps:
- For cake:
- Preheat oven to 325°F. Butter and flour 10-inch-diameter nonstick angel food cake pan. Line bottom with parchment paper. Toss first 4 ingredients with 1/2 cup flour in large bowl to coat.
- Whisk remaining 1 1/2 cups flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in another large bowl until fluffy. Beat in eggs 1 at a time, blending well after each addition. Beat in rum, maple syrup, and vanilla. Add flour mixture and beat until just combined. Stir in dried fruit mixture. Spoon batter into prepared pan, flattening to eliminate air pockets. Bake until tester inserted near center of cake comes out clean and cake is deep golden brown, about 1 hour 30 minutes. Cool in pan 15 minutes.
- For syrup:
- Whisk rum and maple syrup in bowl. Spoon half over warm cake in pan. Let stand until absorbed. Cut around cake to loosen; invert onto platter. Peel off paper. Spoon remaining syrup over cake. Let stand about 4 hours. (Can be made ahead. Cover and store at room temperature 1 day or chill up to 1 week.)
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