CHOCOLATE-COVERED CHERRY CAKE
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.
- Place the cake mix, cherry pie filling, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
- Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.
- For the glaze, place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake so it covers the entire surface. The glaze will be thin but will firm up. Cool the cake for 20 minutes before cutting into squares and serving.
- Store this cake, covered in aluminum foil, at room temperature for up to 5 days or in the refrigerator for up to 1 week. Or freeze the cake, wrapped in foil, for up to 6months. Thaw the cake overnight on the counter before serving.
CHOCOLATE COVERED CHERRY CAKE
Always get asked for recipe on this one ! Great cake and fairly easy but oh so delish. It is from the Cake Doctor book
Provided by Onalee Maine
Categories Chocolate
Time 40m
Number Of Ingredients 9
Steps:
- 1. Oven rack in center, preheat oven to 350 Lightly mist a 13x 9 in cake pan with veg. oil spray
- 2. place cake mix, cherry pie filling ,eggs and almond extract in large mixing bowl. Blend with mixer on low for 1 min. scrape down sides increase mixer speed to medium and beat 2 mins.Batter should look thick and well blended. Pour into prepared pan.
- 3. Bake until it springs back when lightly pressed with finger and just starts to pull away from sides of pan. 30 to 35 min. remove from oven and place on wire rack while you make glaze
- 4. place sugar,butter and milk in small saucepan over med-low heat and cook stiring constantly until mix comes to boil. Boil stiring constantly for 1 min. remove pan from stove and add chocolate chips stiring until chips are melted and glaze is smooth. It will look thin but will firm up Pour over warm cake and cover entire surface Cool cake at least 20 min before cutting. Cake can be stored for up to 5 days at room temperature or 1 week in refrigerator. .can also be frozen for up to 6 months wrapped in foil Thaw over night on counter.
CHERRY-CHOCOLATE PUDDING CAKE
Looking for a delicious dessert made using Original Bisquick® mix? Then check out this cherry and chocolate pudding cake that's ready in an hour.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 18
Number Of Ingredients 11
Steps:
- Heat oven to 350°. Mix brown sugar, 1/3 cup cocoa and the hot water in ungreased rectangular pan, 13x9x2 inches, until sugar is dissolved.
- Stir Bisquick mix, granulated sugar, 1/4 cup cocoa, the oil, almond extract and eggs in large bowl until blended. Stir in pie filling. Spoon batter over cocoa mixture in pan.
- Bake 35 to 45 minutes or until top springs back when touched lightly. Serve warm with ice cream.
Nutrition Facts : Calories 230, Carbohydrate 42 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 30 g, TransFat 1/2 g
CHOCOLATE COVERED CHERRY REFRIGERATOR CAKE
Wanted a chocolate dessert of some kind and checked out the pantry to see what was there for such a recipe. 1 chocolate cake mix cherry jello instant pudding mini chocolate chips. This is the result of these ingredients. Hope you try it! It tastes like a chocolate covered cherry.
Provided by Pat Duran
Categories Puddings
Time 40m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 350^. Spray a 9x13-inch cake pan with no-stick spray,set aside. In a small bowl,combine jello and boiling water, stir until dissolved, add the cold water.stir to blend. Refrigerate.
- 2. In a large mixer bowl make cake according to package directions. Pour into prepared pan. Bake according to pan size directions. While cake in baking prepare pudding. Mix together the pudding mix and the cold milk with a whisk until it thickens. Place in refrigerator, until ready to use.
- 3. When cake is done-poke holes all over top of cake using a chop stick or wooden spoon handle. Pour jello mixture over hot cake slowly until all used up. Now spread pudding mixture over top of the cake, evenly.
- 4. Next spread Cool Whip over all evenly and then sprinkle chocolate chips on top. Chill for about one hour. Enjoy.
CHOCOLATE-COVERED-CHERRY DUMP CAKE
My mother-in-law loves chocolate-covered cherries, and I used to make this chocolate cherry dump cake every year for her birthday. Now we've moved away, but I make this for my kids on her birthday and they still feel near her. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Mix pie filling, chocolate chips and extract; spread into a greased 13x9-in. baking dish. Sprinkle with cake mix and pecans; drizzle with melted butter., Bake until top is set and filling is bubbly, 35-40 minutes. Serve warm.
Nutrition Facts : Calories 331 calories, Fat 20g fat (10g saturated fat), Cholesterol 33mg cholesterol, Sodium 197mg sodium, Carbohydrate 38g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.
CHERRY CHOCOLATE PUDDING CAKE
Pancake Mix, cocoa and cherry-pie filling transform into a delicious dessert with the flavors of the famous Black Forest cake. Sooooo easy!
Provided by Nana Lee
Categories Dessert
Time 45m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F
- In ungreased 13x9-inch pan, combine brown sugar, 1/3 cup cocoa and hot water; stir until sugar is dissolved.
- In large bowl, combine pancake mix, sugar and 1/4 cup cocoa.
- Stir in oil, almond extract, eggs and pie filling; mix just until dry ingredients are moistened.
- Spoon batter over sauce mixture in pan.
- Bake for 35 to 45 minutes or until top springs back when touched lightly in center.
- Serve warm with ice cream or whipped cream, if desired.
Nutrition Facts : Calories 203.1, Fat 4.8, SaturatedFat 1, Cholesterol 24.8, Sodium 22.5, Carbohydrate 40.9, Fiber 1.4, Sugar 27.6, Protein 1.7
CHOCOLATE-COVERED CHERRY PUDDING CAKE
Growing up, I remember my grandfather cherishing the chocolate-covered cherries we'd bring him for Christmas. He passed away this past year, and I came up with this rich recipe in his honor. It's delicious served with whipped topping. -Meredith Coe, Charlottesville, Virginia
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, beat the sour cream, oil, butter and vanilla until blended. Combine the flour, sugars, cocoa, baking powder, cinnamon and salt. Add to sour cream mixture just until combined. Stir in cherries and chips. Pour into a 3-qt. slow cooker coated with cooking spray., In a small bowl, combine brown sugar and cocoa. Stir in hot water until blended. Pour over the batter (do not stir). Cover and cook on high for 2 to 2-1/2 hours or until set. Let stand for 15 minutes. If desired, dust servings with confectioners' sugar.
Nutrition Facts : Calories 291 calories, Fat 9g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 167mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
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