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.
SINFUL CHOCOLATE CAKE
Make and share this Sinful Chocolate Cake recipe from Food.com.
Provided by ThatJodiGirl
Categories Breads
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Spread one can cherry pie filling over cooled prepared cake.
- Combine cream cheese with 1/2 cup of the milk, beat until creamy.
- Add rest of milk and the box of instant pudding, beat until well mixed.
- Let sit until thickened.
- Then pour over cherry pie filling.
- Garnish with maraschino cherries and chopped nuts.
- Chill 4 hours or more before serving.
Nutrition Facts : Calories 719.8, Fat 34.2, SaturatedFat 11.9, Cholesterol 119, Sodium 723.3, Carbohydrate 96.9, Fiber 3.8, Sugar 37.5, Protein 10.8
SINFUL CHOCOLATE TRUFFLE CAKE
The Ultimate Rich Chocolate Truffle Cake. This is not a very high cake, it will be high while cooking and then will fall when it comes out of the oven. Do not panic, it is suppose to be a short cake :) Cake should be placed in refridgerator overnight before taking out of pan and finishing recipe.
Provided by Pumpkie
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- Remove the bottom of a 9 inch springform pan and cover with tin foil, wrapping foil around to the back (this will make it easier to remove cake from pan).
- Replace bottom of pan in springform.
- Grease and flour bottom and side of pan.
- In heavy 2-quart saucepan, combine semisweet and unsweetened chocolates and butter and melt over very low heat, stirring frequently until smooth.
- Pour into a large bowl and set aside.
- In another bowl with mixer at high speed beat egg yolks and sugar until very thick and lemon colored, about 5 minutes.
- Then add the egg yolk mixture to the chocolate mixture, stirring with rubber spatula until blended.
- In another bowl with clean beaters, beat a high speed the egg whites and cream of tartar until soft peaks form when beaters are lifted.
- With rubber spatula fold beaten egg whites into chocolate mixture, one third at a time, make sure you fold not stir.
- Pour batter into prepared pan, spread evenly.
- Bake for 35 minutes.
- DO NOT OVERBAKE Cake will firm up while standing and chilling, it is a truffle cake not a standard cake.
- Cool cake completely in pan on a cake rack.
- When cool refridgerate overnight in pan.
- In the morning to remove the cake from pan, run a hot knife, (run knife under hot water) around edge of cake, and unhook spring latch on side of pan and lift off side of pan.
- Invert cake onto cake plate, unwrap foil from bottom of pan and lift off bottom of pan.
- To decorate top of cake using a fine sieve, sprinkle with confectioners sugar, or I made a heart stencil with paper for valentines day and placed on top of cake to create a heart outline with the sugar.
- Refrigerate cake and remove 15 minutes before serving.
Nutrition Facts : Calories 4950.5, Fat 466.1, SaturatedFat 277.3, Cholesterol 2391.6, Sodium 2046.8, Carbohydrate 239.4, Fiber 75.3, Sugar 107.6, Protein 117
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 :
CHERRY CHOCOLATE CAKE
I've had the recipe for this chocolate cherry cake for years-it's a chocolate lover's delight! It's so easy to make, and is perfect for cupcakes and bake sale treats, too. I get many requests for the recipe. -Ann Purchase, Panama City, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 18 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, combine the cake mix, eggs and extract until well blended. Stir in one can of pie filling until blended. Transfer to a 13x9-in. baking pan coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Dust with confectioners' sugar. Top individual servings with remaining pie filling.
Nutrition Facts : Calories 187 calories, Fat 6g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 253mg sodium, Carbohydrate 33g carbohydrate, Fiber 1g fiber), Protein 3g protein.
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
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 CAKE
Thanks to Carol Errington for the source of this recipe. She told me it is found in a Pillsbury Bake-off recipe booklet published about 30 years ago. Some of their winners have certainly been terrific recipes. This one is super simple and oh, so good!. If you love chocolate and cherries you will love this.
Provided by Kathie Carr
Categories Chocolate
Time 35m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350 degrees. Combine all ingredients except frosting and mix well.
- 2. Bake in a greased and floured 9 by 13 cake pan at 350 degrees for about 25 minutes or until cake tests done with toothpick inserted in center. Remove from oven.
- 3. Cool cake completely and frost with your favorite chocolate frosting.
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
SINFUL CHOCOLATE-CHERRY CAKE
If you like cherries, you will love this cake. Not over-powering, but very good flavor! Very moist. The frosting, is a little bit expensive, but, once you buy all your extracts, you will have them for other cakes, and desserts.
Provided by Jo Ann Gullett
Categories Cakes
Time 45m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350*. Spray bottom of 13x9x2 inch pan, with spray, then sprinkle sugar over that. ( This gives your a cake a small "sweetness" on bottom of cake.
- 2. In large bowl, beat cake mix, cola beverage, oil, eggs, and saved cherry juice, with electric mixer on low, for 30 seconds, then on medium for 2 minutes.
- 3. Stir in chopped cherries.
- 4. Bake 34 to 42 minutes, or until toothpick inserted, comes out clean. Cool completely, ( about an hour), then frost cake with icing below.
- 5. In a small cup, measure out water and salt. Set aside and let the salt dissolve.
- 6. With an electric mixer, cream crisco, and butter until well combined.
- 7. Add meringue powder and all the extracts and flavorings, mixing well.
- 8. On low speed, gradually add the powdered sugar until well combined. It will get clumpy after the it is all in there.
- 9. Mix in salt/water, enough cherry juice to desired consistency.
- 10. Stir in chopped cherries, if you end up adding too much liquid, and it's too thin, just add a little bit of powdered sugar @ a time, until you get to the right consistancy that you want. And if it's too thick, just add a little bit more of cherry juice, until it's just like you want it.
- 11. Frost cake.
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