Chocolate Cherry Fudge Bundt Cake Recipes

CHOCOLATE CHERRY FUDGE BUNDT CAKE

Steps:

• Prepare a large bundt cake pan (at least 10-12 cups) and preheat oven to 350°F
• Mix cake mix, vegetable oil, eggs and water on medium for 3 minutes.
• Stir in the cherry pie filling and chocolate chips until well mixed.
• Pour into prepared bundt pan and bake at 350°F for 45-50 minutes.
• Cool for 10 minutes and then invert onto wire rack or serving dish to cool completely
• In a small saucepan, heat cream and corn syrup over medium heat until they come to a simmer.
• Remove the pan from the heat and stir in chocolate, whisking until smooth.
• Allow to cool at room temperature until slightly thickened.
• Drizzle glaze over cake and allow to sit at room temperature for at least 10 minutes before serving.

CHOCOLATE CHERRY FUDGE BUNDT CAKE

Steps:

• 1. Position oven rack in the lower middle of oven
• 2. Preheat to 350°F.
• 3. Butter a 12-inch Bundt pan or two 8 1/2-by-4 1/2-inch loaf pans. Sprinkle with flour and tap out the excess set aside. Or (as I do; in a small bowl, mix together 1 tbsp. cocoa and 1 tbsp. melted butter into a paste.)
• 4. Thoroughly coat the inside interior on pan with cocoa paste.
• 5. In a large mixer bowl, add cake mix, brownie mix. whisk together.
• 6. Add eggs, oil, and water (Baileys'). Beat on medium speed, beating until creamy.
• 7. Pour the batter into prepared Bundt pan, cake pan(s), or loaf pans.
• 8. Bake in preheated oven 350°F., for Bunt pan bake 50 minutes to 60 minutes. For loaf pans, bake 45 to 50 minutes.
• 9. Baking until a toothpick inserted into the center comes out clean.
• 10. Let cool in the pan(s) on a wire rack for 10 minutes.
• 11. Invert the cake onto the rack and lift off the pan. Let the cake rest, cool completely 3 hours.
• 12. Topping You can dust cake with confectioners' sugar, or leave plain. I make an easy glaze that's rich chocolate flavor and fantastic tasting.
• 13. Glaze Ingredients: 1 cup Ghirardelli Mini Semi-Sweet Chocolate Chips 2/3 cup heavy cream 2 tiny pinches of salt ½ tsp. vanilla
• 14. Place the chocolate chips in a medium bowl. Bring the cream and salt to a simmer, I heat cream up in the microwave 45 seconds. Pour the cream over the chocolate. Wait 60 seconds to soften the chocolate, and then stir until the chocolate is entirely melted and the mixture is smooth. Cool to thicken slightly adding vanilla extract.
• 15. When glaze is thick enough, pour over it over the top of the cake. Cool completely to set the glaze!
• 16. As I never heard anyone saying that they've made any of my recipes, or even comments, I hope you try this dessert!!!
• 17. What is Canola: Canola is a crop with plants from three to five feet tall that produce pods from which seeds are harvested and crushed to create canola oil and meal. These plants also produce small, yellow flowers, which beautify the environment. Canola belongs to the same family as mustard, broccoli, Brussels sprouts and cauliflower. Besides the U.S., it is grown in Canada and Australia, but canola oil is consumed all over the world. In the U.S., the ratio of supply versus demand of canola oil is about 1:3, which presents a huge opportunity for U.S. producers to grow more canola. Canola is grown in predominantly in North Dakota, but also in Oklahoma, Minnesota, Montana, Idaho, Oregon and several other states. A moist cake is the goal of every baker, but it's sometimes easier said than done. Vegetable oil can help prevent a dry cake and you will find it as an ingredient in many recipes, as well as a staple for boxed cake mixes. Most vegetable oils will work just fine in cake, but some alter the flavor of baked goods and some are expensive. Canola is one of the most common cooking oils and wins in the category of best all-around oil to use for baking a cake. It combines ease of use, wide availability and health benefits with a relatively low expense. Canola oil is very low in saturated fats. It contains linoleic (omega-6) and α-linolenic acid (omega-3) essential fatty acids at 2:1 making it as one of the healthiest cooking oils at a ratio even better than olive oil.
• 18. Canola oil has very little flavor, particularly when used in baked goods. It is considered neutral tasting oil and will allow the flavor of your cake to shine through. Any flavor of cake, from chocolate and vanilla to carrot and spice, works well with canola oil. Since the oil is not expensive you can splurge on other high-quality ingredients, such as real vanilla, because those will be the flavors that define the cake.
• 19. Thank you for viewing my Chocolate Fudgy Cake recipe. I hope you send a response if you make it!! And if you're not interested in the recipe, I hope at least you learned something new about Canola Oil!!! The brands I used are my own personal preferences, but you can use the brands you are comfortable with.

CHOCOLATE CHERRY FUDGE BUNDT

Steps:

• Preheat oven to 350°. Prepare a 12-cup Bundt pan using butter and flour and set aside.
• Pour the cake mix into a medium bowl and whisk to break up any clumps. Add the oil, eggs, and water. Beat at medium speed until well mixed. Fold in the cherry pie filling and chocolate chips. Pour into the prepared pan.
• Bake for 45 minutes, or until a toothpick comes out of the cake clean. Allow the cake to cool in the pan for 10 minutes and then invert onto serving platter to finish cooling.
• Once the cake is cooled, prepare the chocolate glaze. Place all glaze ingredients in a small saucepan and simmer over medium heat, stirring constantly until the chocolate is melted and the mixture is smooth. Cool for about 20 minutes, stirring occasionally until the glaze is thickened, but still pourable. Stir until completely smooth and then drizzle on the cake.
• When eaten right away, the cake is very tender. We prefer to wait a few hours, or even until the following day, when the cake is more dense and fudgy.

CHOCOLATE CHERRY FUDGE BUNDT

Steps:

• Preheat oven to 350°; butter and flour a 12-cup Bundt pan; set aside.
• In a bowl, mix the cake mix briefly to break up any clumps; add in the remaining ingredients; beat at medium speed for about 3 minutes.
• Pour batter into prepared pan; bake for 45-50 minutes, or until pick comes out clean.
• Let cake cook in pan for 10 minutes, then invert to a rack or serving plate to finish cooling.
• Can be served with a scoop of high-quality vanilla ice cream OR add dollops of whipped cream on the cake at the fluted intervals and adorn each cloud with a drained maraschino cherry (do this just before serving).

DECADENT FUDGE CAKE

Steps:

• Cream butter in a large bowl. Gradually mix in sugar. Add 1 egg at a time, beating well after each addition. Combine buttermilk and baking soda; add to creamed mixture alternately with flour, beginning and ending with flour. Add melted chocolate, chocolate syrup and vanilla. Stir in 1 cup miniature chocolate chips. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 hours or until a toothpick comes out clean. Immediately invert cake onto a serving plate; cool completely., Meanwhile, in a microwave, melt white chocolate and 2 tablespoons shortening; stir until smooth. Cool slightly; drizzle over cake. Melt remaining chips and shortening in a small saucepan over low heat, stirring until smooth. Remove from the heat; cool slightly. Drizzle over white chocolate.

CHOCOLATE CHERRY CAKE

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.

CHOCOLATE FUDGE CHERRY CAKE

Steps:

• In a bowl, combine the cake mix, eggs and extract. Add pie filling; mix well. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a saucepan, combine sugar, milk and butter. Cook and stir until sugar is dissolved and butter is melted. Remove from the heat; stir in chocolate chips until melted. Pour over warm cake; spread evenly. Cool completely before cutting. Store in the refrigerator.