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 :
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 CAKE WITH COCOA FROSTING
A special friend gave me this recipe more than 20 years ago. The cake has a wonderful chocolate frosting with cocoa powder. -Annette Foster, Taylors, South Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 two-layer cake (6-8 servings) plus 2 plain cake portions.
Number Of Ingredients 14
Steps:
- In a small saucepan over medium heat, combine cocoa and water until smooth; add the oil and butter. Bring to a boil; cook and stir for 1 minute. Remove from the heat. , In a large bowl, combine flour and sugar; gradually add cocoa mixture, beating until well combined. Beat in buttermilk and eggs. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 28-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Cut cake into four 7-1/2x5-in. rectangles. Wrap two of the rectangles separately in foil; refrigerate or freeze. Set the other two rectangles aside. , For frosting, in a small saucepan, combine the butter, cocoa and milk. Bring to a boil; cook and stir for 1 minute (the mixture will appear curdled). , Pour into a large bowl. Gradually add confectioners' sugar and vanilla; beat until frosting achieves desired spreading consistency. Spread frosting between layers and over the top and sides of cake. Unfrosted cakes may be frozen for up to 6 months.
Nutrition Facts : Calories 1020 calories, Fat 53g fat (17g saturated fat), Cholesterol 114mg cholesterol, Sodium 559mg sodium, Carbohydrate 136g carbohydrate (107g sugars, Fiber 2g fiber), Protein 7g 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 CAKE WITH DUTCH COCOA FROSTING
Steps:
- Preheat oven to 350° Grease a 9x13 inch baking pan with butter then flour with cocoa powder. Combine first 4 ingredients in a large bowl by hand only. Pour into pan. Bake 25 to 30 minutes or until a toothpick comes out clean. Set and let cool, but not entirely. The cake should still be slightly warm for icing In a pan, melt the stick of butter. Add the Droste's cocoa and milk on low heat until it reaches a boil. Take off the heat and add the sifted confectioner's sugar - you may not need to use the whole box. Add the vanilla, and spread on the warm cake.
CHOCOLATE WHIPPED CREAM FROSTING
If you're looking for the perfect frosting for any sweet recipe, you can't go wrong with this creamy, fluffy Chocolate Whipped Cream Frosting. Our chocolate whipped cream uses just 4 ingredients, so you can easily pull it together while other parts of your dessert are baking or chilling. Check out how to make Chocolate Whipped Cream Frosting in one simple step.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Beat all ingredients in chilled large bowl with electric mixer on high speed until stiff.
Nutrition Facts : Calories 150, Carbohydrate 15 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1/12 of Recipe, Sodium 10 mg, Sugar 13 g, TransFat 0 g
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 CAKE WITH CHOCOLATE CREAM CHEESE FROSTING
The cake is delicious and very moist. I keep mine in the fridge and tastes great cold. Chocolate & cherries go great together, so why not in a cake! Adding soft cream cheese to canned frosting makes a great difference & makes it not so 'sugary'. ENJOY
Provided by bayoucritter aka. a
Categories Dessert
Time 55m
Yield 1 thirteen x nine inch cake
Number Of Ingredients 8
Steps:
- mix cake as directed (decreasing the water& oil to above measure).
- stir in 1 can cherry pie filling.
- pour into greased& floured cake pan (batter will be a little thick).
- spread evenly.
- bake 350 deg (as directed) about 45-50min (til knife comes out clean when inserted into center).
- cool completely.
- in bowl, mix frosting& cream cheese til blended.
- spread onto cooled cake.
- top with maraschino cherries (as many as u like).
CHOCOLATE CHECKERBOARD CAKE
"Check" out this new patterned cake. It's the pan that makes the magic!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease and lightly flour bottoms and sides of three 9-inch round pans of checkerboard cake set. Place divider ring in one of the pans, following manufacturer's directions.
- In medium bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes. Divide batter in half; stir cocoa into half of the batter.
- Spoon batter into each pan and using divider ring, following manufacturer's directions.
- Bake 18 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen side of each cake from pan with metal spatula; turn upside down onto cooling rack. Cool completely, about 1 hour.
- Using a thin layer of frosting between layers, stack cake layers so outside colors of cake alternate. Place cake on serving plate; frost side and top of cake with frosting. Store loosely covered.
Nutrition Facts : Calories 250, Carbohydrate 41 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 27 g, TransFat 1 1/2 g
TRIPLE CHOCOLATE SHEET CAKE
Serving a crowd? Make a really big and easy cake for chocolate lovers.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
- In large bowl, beat cake mix, sour cream, water, cocoa, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool about 45 minutes.
- Spoon frosting into small microwavable bowl. Microwave uncovered on High 20 to 30 seconds, stirring once, until pourable. Spread frosting over cake; sprinkle with pecans.
Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 17 g, TransFat 1 g
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CHOCOLATE CHERRY CAKE - THE SOUTHERN LADY COOKS
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5/5 (24)Category Cake, DessertCuisine American, SouthernTotal Time 1 hr 20 mins
- In a large mixing bowl whisk together the flour, baking soda, salt, cocoa and sugar. Mix well with whisk. Add eggs, melted butter, buttermilk, vanilla extract and cherry pie filling mixing well each time with a spoon. (I don't use the mixer on the cake and mix just until all ingredients are wet). Pour into a well sprayed bundt pan or 9 x 13 cake pan.
- Bake in preheated 350 degree oven 55 to 60 minutes until center is cooked. Let cake cool for 20 minutes before removing from bundt pan. (If using a 9 x 13 inch pan, it may not take that long to cook. Just make sure center is done when tested).
- Combine sugar, milk and butter in pan on top of stove. Bring to boil and cook for 1 minute. Remove from heat and add vanilla and chocolate chips. Stir with spoon or whisk until chips are melted. (I put this in a small pitcher pour and drizzle over cake if using bundt pan. You can spread on cake if using 9 x 13 cake pan. If frosting becomes too thick add a little milk and heat about 15 seconds in microwave. (Note: If you make this cake in a 9 x 13 pan, I would double the frosting recipe).
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