Choco Cherry Almond Naked Cake With Warm Cherry Sauce Recipes

CHOCO-CHERRY-ALMOND NAKED CAKE WITH WARM CHERRY SAUCE

Steps:

• 1. Preheat oven to 350 degrees. Butter and flour 2-9" round cake pans.
• 2. Beat sugar, eggs, oil and vanilla in large mixing bowl. Add cocoa and salt. Stir. Mix in flour and beat for 2 or 3 minutes with hand mixer until smooth and thick. Stir in Hershey's Kisses to completed cake mix. Pour prepared mix into round pans, equally. Bake cake for 20-25 minutes or until toothpick, when inserted into cake comes out clean. Remove pans from oven and cool cake.
• 3. Prepare filling. Measure cherry pie filling into medium measuring bowl. Beat cherries until chunky. Add rest of cake filling ingredients in beaten cherries. Stir well with spoon or rubber spatula.
• 4. Once cake has cooled, carefully remove cake from one pan and place on cake plate. Smooth half of prepared filling evenly on to cake. Remove second plain cake from pan and place on top of filling-topped cake.
• 5. Place bowl of remaining filling mixture into microwave and heat for 40 seconds or until very warm. When plating cake, pour warmed sauce over pieces of cake.
• 6. Top with slivered or sliced almonds (optional). If nuts are not preferred, use milk-chocolate Hershey's Kisses instead of ones containing almonds.

WARM ALMOND-CHERRY CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate (4-cup capacity); set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture (do not overmix).
• Transfer batter to prepared pie plate; scatter cherries and almonds on top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Let cool 10 minutes before serving.

CHERRY-ALMOND ICE CREAM CAKE WITH MILK CHOCOLATE SAUCE

Steps:

• Make chocolate sauce:
• Heat 2/3 cup whipping cream and 2 tablespoons butter in heavy medium saucepan over medium heat until butter melts. Remove from heat. Add chocolate; let stand 1 minute. Whisk until chocolate melts and sauce is smooth. Mix in vanilla extract. Cool sauce to room temperature, stirring occasionally, about 30 minutes.
• Make ice cream cake:
• Line bottom of 9 x 5 x 2 1/2-inch metal loaf pan with parchment paper, leaving overhang on long sides. Using back of spoon, spread 1 pint ice cream over bottom of prepared pan. Sprinkle evenly with 1 cup cookie crumbs. Spread another 1 pint ice cream over cookie crumbs. Freeze until ice cream is firm, about 20 minutes. Spread with 3/4 cup sauce; freeze 20 minutes. Spread with remaining 1 pint ice cream; sprinkle with 1 cup cookie crumbs, pressing crumbs into ice cream to adhere. Cover pan and freeze ice cream cake until very firm, at least 4 hours. (Can be prepared 5 days ahead. Keep cake frozen. Cover and refrigerate remaining sauce. Store remaining 1 cup crumbs airtight at room temperature.)
• Stir remaining sauce in heavy medium saucepan over low heat until warmed through; pour into small pitcher or bowl. Cut around pan sides to loosen cake. Turn cake out onto platter. Peel off parchment. Sprinkle top of cake with remaining 1 cup crumbs.
• Cut cake crosswise into slices. Serve immediately with warm sauce.

CHERRY-ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, mix flour and 3/4 cup sugar; cut in butter until crumbly. Reserve 1/2 cup crumb mixture for topping. Add baking powder, baking soda and salt to remaining crumb mixture. Stir in sour cream, 1 egg and the extract until blended., Spread onto bottom of a greased 9-in. springform pan. In a small bowl, beat cream cheese and remaining sugar until smooth. Add remaining egg; beat on low speed just until blended. Pour into pan; spoon preserves over top. Sprinkle with reserved crumb mixture and almonds., Bake until top is golden brown, 50-60 minutes. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife; remove rim from pan. Serve warm or cold. Refrigerate leftovers.

CHOCOLATE CHERRY CAKE I

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.

CHOCOLATE-CHERRY CAKE

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.