Little Chocolate Cherry Cakes Recipes

CHERRY CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine the cake mix, eggs and extract until well blended. Stir in one can of pie filling until blended. Transfer to a 13x9-in. baking pan coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Dust with confectioners' sugar. Top individual servings with remaining pie filling.

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 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.

LITTLE CHOCOLATE CHERRY CAKES

Steps:

• Preheat oven to 350°F. and generously butter six 1/2-cup muffin tins.
• In a small saucepan simmer cherries in liqueur, stirring, until all liquid is evaporated and let cool.
• In a double boiler or in a metal bowl set over a pan of barely simmering water melt chocolate and butter, stirring until smooth. Remove top of double boiler or bowl from heat and whisk in granulated sugar and vanilla. Whisk in eggs, 1 at a time, whisking well after each addition. Add flour and salt, stirring until just combined, and fold in cherries.
• Divide batter among muffin tins and bake in middle of oven about 20 minutes, or until a tester comes out with crumbs adhering to it. Turn cakes out onto a rack and cool. Cakes keep at room temperature in an airtight container 4 days.
• Cut out a 1 1/4-inch paper heart and center on a cake. Sift confectioners' sugar over cake and carefully remove heart. Sift sugar over remaining cakes in same manner.

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.

MOLTEN CHOCOLATE-CHERRY CAKES

Steps:

• Prepare Chocolate Dipped Cherries:.
• Drain 6 maraschino cherries with stems. Pat dry with paper towels. Place 1/4 cup semi-sweet chocolate chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 45 seconds. Stir until chips are melted. Dip cherries into chocolate mixture. Place on wax paper-lined tray. Refrigerate until serving time.
• FOR CAKES:.
• Heat oven to 400 degrees F (200 degrees C).
• Grease six 3/4-cup souffle dishes or 6-ounce custard cups.
• Sprinkle inside of each with some of the 1 tablespoon sugar.
• Place dishes in a 9 x 13-inch baking pan or a jelly-roll pan.
• Melt butter in medium saucepan.
• Remove from heat.
• Whisk in cocoa, 1/3 cup sugar, whipping cream and vanilla.
• Whisk in flour just until combined, set aside.
• Beat eggs, egg yolks and remaining 1/3 cup sugar in large bowl on high speed of mixer about 5 minutes or until slightly thickened and lemon-colored.
• Beat in chocolate mixture on medium speed.
• Pour about 1/4 cup into each prepared dish.
• Sprinkle chopped cherries evenly over each.
• Carefully pour remaining chocolate mixture into each dish.
• Bake 13 to 15 minutes or just until top of each cake looks dry. (Do not over bake.).
• Let stand in dishes 3 minutes.
• Loosen sides of each and invert onto serving plates.
• Serve warm topped with whipped cream and a Chocolate Dipped Cherry.