Chocolate Cherry Cloud Cake Recipes

CHOCOLATE CHERRY CLOUD CAKE

Steps:

• 1. Preheat oven to 350 degrees.In a large bowl, pour in the can of pie filling,add one lightly beaten egg, and the teaspoon of Almond extract. Using a wooden spoon, blend the liquid ingredients together.
• 2. Add your cake mix to the liquid and fold by hand until the ingredients are fully moistened. The batter will be wet, but appear similar to brownie mix (slightly lumpy).
• 3. Now, you can oil and flour an 11x13 inch pan, but I cheat and simply line it with tin foil. Pour your batter into the pan and spread it lightly and evenly with the back of the wooden spoon. Place pan in oven on top rack and bake for 30 to 35 minutes, Cake will spring back when touched in the center. Can be served slightly warm with vanilla ice cream, or cold with toppings. Extremely light, moist and flavorful.

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.

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.