CHOCOLATE CHERRY CAKE III
A must for chocoholics, very moist and fudgy, yet oh so simple to bake.
Provided by Jan
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 18
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
- In a large bowl, combine cake mix, cherry pie filling, almond extract, and 2 eggs by hand; stir until well blended. Pour batter into prepared pan.
- Bake for 25 to 30 minutes, or until it tests done. Cool.
- In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat, and stir in chocolate chips until smooth. Immediately pour over partially cooled cake.
Nutrition Facts : Calories 287.8 calories, Carbohydrate 47.5 g, Cholesterol 29.5 mg, Fat 11.2 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 4.9 g, Sodium 276.3 mg, Sugar 27.4 g
CHOCOLATE CHERRY CAKE
Make and share this Chocolate Cherry Cake recipe from Food.com.
Provided by duckit
Categories Dessert
Time 50m
Yield 16 or more, 16 serving(s)
Number Of Ingredients 8
Steps:
- combine cake mix,pie filling,extract, and eggs.
- Mix by hand and spread on jelly roll pan or 13 x 9 pan
- Bake at 350 Until done in middle (25-35 minutes).
- Frosting-------------.
- combine sugar,butter and milk,stir over low heat.
- Bring to boil for 1 minute.
- Stir in chocolate chips until melted.
- Cool then frost.
Nutrition Facts : Calories 186.3, Fat 7.6, SaturatedFat 4.5, Cholesterol 33.5, Sodium 51, Carbohydrate 29.9, Fiber 0.8, Sugar 18.3, Protein 1.6
CHOCOLATE CHERRY CAKE
I'm not sure where my mom got this recipe, but everyone in my family requests it for their birthday. I don't even care for chocolate, but this cake is absolutely fab!! I think it's the icing that makes it so great. Gotta try it!!! (Not sure about the prep. time...depends on the baking time for the cake) Make the pie filling in the shape of a heart for a great Valentine's Day cake.
Provided by Manda
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare cake layers according to pkg directions.
- In small bowl, combine pudding mix, topping mixes, and milk.
- Beat with electric mixer at medium speed until stiff, about 2-3 minutes.
- Place one cake layer, flat side down, on serving plate.
- With pudding mixture, make a ring about 1/2 in high and 1 in wide on top of cake layer.
- Place half of cherry pie filling in center of cake.
- Place second cake on top, flat side down.
- Repeat with pudding mixture and remaining cherries on top of second layer, reserving enough pudding mixture to cover sides of cake.
- Frost sides of cake with pudding mixture.
- Refrigerate until serving.
Nutrition Facts : Calories 526.7, Fat 22.5, SaturatedFat 4.8, Cholesterol 84.7, Sodium 736.5, Carbohydrate 77.6, Fiber 2.3, Sugar 30.1, Protein 7.9
CHOCOLATE CHERRY CANDY CAKE
Cordials of chocolate-covered cherries, a classic "box of chocolates" staple, inspired this delicate cake, filled with a candied cherry mousse and covered in rich chocolate ganache.
Provided by Food Network Kitchen
Categories dessert
Time 5h40m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess.
- Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
- Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely.
- Make the cherry filling: Quarter the cherries and transfer them to a medium bowl with the 2 tablespoons reserved syrup. Combine the gelatin with 1 tablespoon cold water in a small bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Combine the gelatin, cream cheese, sour cream, sugar, salt and almond extract in a food processor and process until smooth. Scrape the cream cheese mixture into the bowl containing the cherries and stir to combine. Refrigerate, checking every 5 minutes, until the filling is just set enough to spread, 5 to 15 minutes. (Do not let the filling firm up too much.)
- Place one cake on a cake stand and pile the cherry filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
- Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.)
- 15 to 20 minutes. (Do not let the ganache harden too much.)
- Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Refrigerate the cake until the ganache is set, at least 2 hours or overnight.
CHERRY CHOCOLATE CAKE
This is a very tossed-together Black Forest Cake, or, as I like to say, when I am too lazy to bring out the piping bag and tips, it's RUSTIC. It has all the components of the classic German torte, without the fuss. Layers of dark chocolate cake, fresh whipped cream and sweet cherries spiked with Kirschwasser ("cherry water," or clear sour cherry brandy). These flavors are among the most celebrated combinations in the history of pastry making for good reason. This swoon worthy homemade version is super-fast and easy to put together.
Provided by Food Network
Categories dessert
Time 2h5m
Yield 12 servings
Number Of Ingredients 20
Steps:
- For the cake: Preheat oven to 350 degrees F and prepare two 9-inch round cake pans with parchment paper and butter.
- Combine the sugar, flour, baking soda and salt together in a large bowl and whisk until combined, set aside. Whisk together, eggs, buttermilk, oil and vanilla until well combined. Add the egg mixture to the dry ingredients and whisk until smooth. Slowly add the hot coffee and rum to the batter and whisk until totally blended and smooth, about 2 minutes. The batter will be quite runny.
- Divide the batter into the prepared pans and bake for about 25 minutes or until set when tested with a toothpick. Cool completely.
- For the cherry filling and topping: Place the cherries and kirsch in a saucepot. Whisk together the sugar and cornstarch in a small bowl and then add to the cherries.
- Add the sugar mixture to the cherries and cook over low heat until the cherries come to a boil and the liquid thickens and is transparent, about 10 minutes. If you are using fresh cherries, you will want to cook them until the fruit is slightly tender.
- Transfer to a bowl and cool to room temperature.
- To assemble the cake: Whip the cream, powdered sugar and vanilla to stiff peaks. Place one layer of the cake on a serving platter. Spread half of the whipped cream over the top. Distribute half the cherries over the cream. Repeat with the next layers of cake, cream and cherries. Serve immediately or place it in the refrigerator.
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 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
CHERRY CHOCOLATE CAKE
Make and share this Cherry Chocolate Cake recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 30m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- Combine cake mix, eggs and cherry fruit filling; blend well.
- Pour into greased and floured 9 x 13-inch pan.
- Bake 25 to 40 minutes or until cake springs back when lightly touched.
- Frost after cooling with the following.
- Combine sugar, butter and milk in small pan; bring to boil, stirring constantly.
- Cook 1 minute; remove from heat. Stir in chocolate pieces until melted and smooth.
- Spread on cake. Yummy!
Nutrition Facts : Calories 658.1, Fat 26, SaturatedFat 11.4, Cholesterol 100.5, Sodium 626.8, Carbohydrate 106.7, Fiber 3.2, Sugar 61.1, Protein 7.9
CHOCOLATE CHERRY BAKEWELL CAKE
An irresistible almond sponge, studded with juicy cherries and chocolate chunks. It'll keep in your cake tin for a few days - if it lasts that long!
Provided by Cassie Best
Categories Afternoon tea, Dessert
Time 1h35m
Yield Cuts into 8-10 slices
Number Of Ingredients 12
Steps:
- Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with baking parchment. Toss the cherries in 1 tbsp of the flour, then set aside.
- Put the butter and sugar in a large bowl, and whisk until light and fluffy. Add the eggs, 1 at a time, mixing well between each addition. Fold in the remaining flour, the baking powder and ground almonds. Stir in the milk, the vanilla and almond extracts, and 100g of the chocolate with a spatula. Scrape half the cake mixture into the tin, scatter half the cherries over the top, then add the remaining cake mixture and the remaining cherries. Bake for 1 hr 10 mins or until a skewer comes out clean.
- Cool in the tin for 10 mins, then remove and place on a wire rack to cool completely. Melt the remaining chocolate in the microwave in 20-sec bursts, then drizzle or pipe over the top of the cake and scatter with the almonds. Wait for the chocolate to set a bit before slicing. Will keep in the cake tin for up to three days.
Nutrition Facts : Calories 490 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
CHERRY DEVIL'S FOOD CAKE
This is the best devil's food cake you will ever eat, but with a twist!
Provided by LARRYRCTEXAS
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 1h21m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine cake mix, cherry pie filling, eggs, and oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until a light and fluffy batter forms, about 2 minutes. Pour batter into prepared baking dish.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 26 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Heat sugar, butter, and milk together in a saucepan over medium heat. Simmer, stirring constantly, until smooth and thickened, about 5 minutes. Remove from heat, add chocolate chips, and stir until dissolved. Set aside to cool and thicken to icing consistency, about 20 minutes.
- Poke holes in top of cake. Pour chocolate icing over cake, allowing it to run down edges of cake.
Nutrition Facts : Calories 468.3 calories, Carbohydrate 64 g, Cholesterol 68.3 mg, Fat 22.4 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 9.3 g, Sodium 377.8 mg, Sugar 43.4 g
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 :
CHERRY CHOCOLATE CAKE
Very moist and rich. A favorite of my two grown sons. It keeps very well.
Provided by Ginger McKenney
Categories Desserts Cakes Holiday Cake Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch baking pan.
- Cream the butter with sugar until light and fluffy. Mix in the eggs and almond extract and beat well. Add the cocoa powder and mix until well combined.
- By hand, stir the cake flour, baking soda and salt together. Add flour mixture to the butter mixture and mix until just combined. Stir in the cherry pie filling. Pour the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted near the middle comes out clean. Cool and frost with Chocolate Buttercream.
Nutrition Facts : Calories 159.2 calories, Carbohydrate 28.6 g, Cholesterol 25.7 mg, Fat 4.6 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 200.6 mg, Sugar 12.6 g
CHOCOLATE AND CHERRY CAKE
This chocolate cake may sound basic, but with the glace cherries, thin layer of buttercream and a sumptuous dark chocolate ganache, this cake will go down a treat to your family and friends.
Provided by CakerMakerUwU
Time 43m
Yield Serves 10
Number Of Ingredients 32
Steps:
- Find a round tin of any size. Line this with greaseproof paper. Preheat your oven to 180 Celsius (fan)/Gas mark 4/350 Fahrenheit. To a large mixing bowl, beat the butter and sugar together until creamed.
- To your bowl, add in the beaten eggs and combine this into the butter and sugar. Make sure every bit is combined. Sift the self raising flour into the mixture and gently fold the flour into the mixture.
- To this, add in the baking powder and cocoa powder. Mix this until the cocoa powder has been combined. Add in your prepared instant coffee (only a quarter of the cup will do) for an extra boost of chocolate. Combine the coffee into the mixture.
- Stir in your glace cherries and transfer the cake mix to your round tin. Bake the cake for 20-28 minutes or until there is no mixture on a skewer when you insert it into the cake. Take the cake out of the pan and leave to cool on a wired rack.
- To prepare the buttercream, combine the butter, icing sugar and vanilla extract. Spread a thin layer on your cooled cake and put any spare buttercream and the cake in the fridge to set.
- After an hour or two, take out the cake and apply the rest of the buttercream to the cake. To prepare the chocolate ganache, chop the chocolate into even pieces and set aside. Heat the double cream in a small saucepan. Once you see tiny bubbles, take it off the heat immediately and stir in your chopped chocolate. You should have a glossy ganache. If the chocolate doesn't melt in the cream, heat it on a very low heat and stir until glossy.
- The ganache will set as it cools. Pour the runny ganache all over the cake and reserve some for a sauce. Place the cake in the fridge until the ganache has a dessert-like consistency when you touch it. To serve the sauce, reheat this on a low heat, not in the microwave. Again, the ganache should be runny and smooth. If you do heat the ganache in a microwave and it has split, heat the sauce on the pan until combined. Serve the cake immediately.
CHOCOLATE CHERRY COLA CAKE
I love to celebrate birthdays with the crew and my bandmates. When we're on the road, it's nice to have the band family celebrate. Jimi's birthday falls at the end of October, and I sometimes make this silly chocolate cherry cola cake for him, decorating the top with chocolate cherry cordials or gummy candies. I always let him choose what he's got a hankering for, and it's often this.
Provided by Kimberly Schlapman
Categories Cake Dessert Kid-Friendly Cherry Birthday Kidney Friendly Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes one 9 x 13-inch cake
Number Of Ingredients 14
Steps:
- 1. Make the cake: Preheat the oven to 350°F. Grease a 9 x 13- inch cake pan.
- 2. Whisk together the cake mix, cherry cola, oil, eggs, vanilla, and the reserved cherry juice in a large bowl until well combined. Stir in the maraschino cherries. Pour the batter into the cake pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan for at least 1 hour.
- 3. Make the frosting: Using an electric mixer, beat the butter in a large bowl until fluffy. Gradually add 2 cups of the powdered sugar. Slowly beat in the milk and vanilla, then beat in the remaining powdered sugar. Add the marshmallow crème and mix well, then fold in the cherries. Frost the cooled cake in the pan.
CHOCOLATE CHERRY CAKE
Chocolate and cherries are a match made in sweets heaven. A touch of kirsch -- brandy made from cherries -- enhances the filling for a more pronounced cherry flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Number Of Ingredients 16
Steps:
- Whisk together 1/3 cup sugar, kirsch, and cornstarch in a medium pot. Add cherries and any juices. Bring to a boil and cook, stirring constantly, over medium-high until thickened, about 4 minutes. Remove from heat, and let cool to room temperature.
- Preheat oven to 350 degrees. Butter a 9-by-13-inch metal baking pan. Line with parchment paper, leaving a 2-inch overhang on the long sides of the pan. Butter parchment.
- Whisk cocoa with hot water in a medium bowl until smooth. Whisk in sour cream and melted chocolate; let cool. Whisk together flour, baking soda, and salt in another medium bowl.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 1 2/3 cups sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each and scraping down sides of bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined. Fold in 1 1/4 cups cherry filling; reserve remaining filling for topping.
- Pour batter into prepared pan; smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, about 50 minutes. Transfer pan to a wire rack to cool completely. Remove cake from pan.
- Transfer cake to a serving platter. In a small saucepan over low, heat gelatin and 2 tablespoons water over low, stirring constantly, just until gelatin melts, about 3 minutes. In the bowl of an electric mixer fitted with the whisk attachment, whisk heavy cream and remaining 1/4 cup sugar on medium-high. Once soft peaks form, slowly add gelatin mixture with the mixer running until combined. Frost top of cooled cake and top with remaining cherry filling.
CHOCOLATE COVERED CHERRY SHEET CAKE WITH POUR -OVER GLAZE
This is from the Cake Doctor cookbook, adapted from a 1974 Pillsbury bake-off winner. This is different than others posted because it is not in layers and has a glaze poured over while cake is still warm. (The only change I made is reduce the sugar quantity from 1 C to 3/4 C, to make the glaze chocolate-y but not quite as sweet.)
Provided by Mareesme
Categories Dessert
Time 45m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Lightly grease a 13 x 9 baking pan or spray with vegetable oil spray. Set pan aside.
- Preheat oven to 350 dg. with rack in center of oven.
- Place cake mix, cherry pie filling, eggs and almond extract in a large mixing bowl. Blend at low speed for 1 minute, then stop and scrape down sides of bowl with rubber spatula. Increase the mixer speed to medium and beat 2 minutes more. Batter should look thick and well-blended.
- Pour batter into prepared pan, smoothing top with spatula, then place in oven. Bake 30-34 minutes, until cake springs back in center when touched. Place on rack while making glaze.
- Place sugar, butter and milk in a small sauceman over medium-low heat, stirring constantly until mixture comes to a boil. Boil gently for 1 minute, stirring constantly.
- Remove pan from heat and mix in chocolate chips. After chips have melted and glaze is smooth, pour it over the warm cake so that it covers entire surface. The glaze with be thin, but will firm up. (I speed up the process by chilling cake.).
- After glaze is set and cake has cooled down, cut into serving size pieces and enjoy!
- (NOTE: The glaze is very rich. If you are not as much of a chocolate lover as I (huh?) make sure there is only a thin layer covering top of cake.).
Nutrition Facts : Calories 5037.4, Fat 205.8, SaturatedFat 90.6, Cholesterol 596.9, Sodium 5009.7, Carbohydrate 805.5, Fiber 25.9, Sugar 440.9, Protein 55.7
EASY CHOCOLATE CHERRY CAKE
very easy, makes a nice bundt sized cake, tastes like you slaved over it all day! This works out better if it is all mixed by hand to keep the cherries whole. You can add a splash of cherry brandy if you like!
Provided by green_sleeves
Categories Dessert
Time 1h10m
Yield 1 bundt cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix cake mix with cocoa, beaten eggs, almond flavouring, melted chips and oil. Use a two cup glass measure to melt the chips and oil. Add cherry brandy if using. Fold in cherry pie filling. Turn into greased bundt pan.
- Bake 350 degrees for 55 minutes. The residue heat will finish the cooking. Cool, turn out onto a plate and glaze.
- Glaze:.
- 3/4 cup semi-sweet chocolate chips.
- 2 tbsp butter.
- 2 tbsp table cream.
- Microwave on medium the chips, butter, and milk until melted . Stir in 1/2 cup icing sugar ( optional ) Cool and pour over cake. I use the same two cup Pyrex measuring cup to melt the chips & oil to put into the cake, and save it unwashed to make the glaze. No point in wasting a bit of chocolate! One time I made it, I used a bit more cherries ( almost 1/2 can more ) and it was the best one yet! After I glazed it and let it cool, I dribbled some of the cherry goo over the glaze to keep it moist- went over huge in my home!
- This cake is best made the day before to allow the flavours to get happy!
Nutrition Facts : Calories 402.4, Fat 20.2, SaturatedFat 7.1, Cholesterol 53.2, Sodium 380.7, Carbohydrate 55.6, Fiber 2.6, Sugar 25.9, Protein 5.2
CHERRY CHOCOLATE CAKE
I've had the recipe for this chocolate cherry cake for years-it's a chocolate lover's delight! It's so easy to make, and is perfect for cupcakes and bake sale treats, too. I get many requests for the recipe. -Ann Purchase, Panama City, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 18 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 187 calories, Fat 6g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 253mg sodium, Carbohydrate 33g carbohydrate, Fiber 1g fiber), Protein 3g protein.
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