Cherry Chocolate Pudding Cake Recipes

CHERRY-CHOCOLATE PUDDING CAKE

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.

CHOCOLATE-COVERED CHERRY PUDDING CAKE

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.

CHOCOLATE & CHERRY CHRISTMAS PUDDING

Steps:

• Drain the cherries in a sieve over a bowl. Cut them in half. Peel the pear, then grate it coarsely.
• In a large bowl, combine the cherries, pear, the raisins, sultanas and brandy. Stir well and cover with clingfilm.
• Heat in the microwave on high for 3 mins, then leave to cool for 5 mins to let the fruit plump up. Break the chocolate into squares while you wait.
• Tip the chocolate and butter into the hot fruit. Stir, then leave to melt. Let it cool, uncovered, for about 15 mins.
• Meanwhile, rub 1 tbsp butter around the inside of a 1-litre pudding basin.
• Lay two sheets of foil over each other and butter the one on top. Holding both sheets together, fold a 3cm pleat across the middle of the foil and set aside.
• Beat the eggs together in a small bowl. Sift the flour, sugar, mixed spice and cocoa powder on top of the chocolatey fruit, then add the breadcrumbs, eggs and ¼ tsp salt.
• Stir everything together with a wooden spoon - it will be quite a wet mixture. Tip it into the buttered basin.
• Cover the pudding with the buttered foil (buttery-side down), and scrunch it over the edge of the basin. Tie string tightly under the lip of the basin, and make a string handle to help you lower the basin in and out of the saucepan later.
• Trim the foil so that a frill of about 5cm is left sticking out, then tuck the frill up and under itself neatly. The aim is to keep the pudding watertight beneath.
• Put a heatproof saucer into the very large saucepan, then put the basin on top. Pour in just-boiled water to come halfway up the basin.
• Cover the pan and steam the pudding for 2½ hrs. Test the pudding is cooked by inserting a skewer through the foil - if there is any wet mixture, steam for 15 mins more then check again.The pan should be simmering rather than boiling hard. Top up the water levels as it cooks, if you need to.
• To store, let the pudding cool and leave in a cool dark place to mature. Don't unwrap the foil. You can make this pudding up to two months before eating.
• To reheat, steam in a pan for 30 mins, or microwave on medium for 5 mins. Remove the foil to microwave, covering with clingfilm instead.
• For the sauce, break the chocolate into squares. Put all the ingredients in a small pan and heat gently, stirring, until smooth. Serve the pudding topped with any remaining cherries, the sauce and a dollop of double cream.

CHERRY PUDDING CAKE

Steps:

• In a bowl, combine flour, 1 cup sugar, baking powder, milk and oil; pour into a greased shallow 3-qt. baking dish. In a bowl, combine cherries, extract and remaining sugar; spoon over batter. , Bake at 375° for 40-45 minutes or until a toothpick inserted in the cake portion comes out clean. Serve warm, with whipped cream or ice cream if desired.

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.

3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
• Spread pie filling in baking dish.
• Top with dry cake mix; gently shake pan to distribute evenly.
• Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
• Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.

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.

CHERRY CHOCOLATE PUDDING CAKE

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.

CHOCOLATE CHERRY PUDDING CAKE

Steps:

• Combine flour, sugar, 1/3 cup cocoa and baking powder in a large bowl; stir in milk and applesauce until dry ingredients are moistened.
• Fold in cherries and pecans.
• Spoon batter into a greased and floured 13 by 9 inch pan.
• Combine brown sugar, hot water and 1/4 cup cocoa in medium bowl until smooth.
• Pour over batter.
• Bake at 350 for 35-40 minutes or until set (cake will have a pudding-like texture).
• Serve warm or at room temperature.

CHOCOLATE CHERRY SLOW COOKER CAKE

Steps:

• Grease the crock of your slow cooker.
• Blend cake mix, eggs, water, sour cream, and chocolate pudding mix together in a bowl with an electric hand mixer until you have a smooth batter. Stir cherry pie filling and chocolate chips into the batter; pour into greased crock.
• Cook on Low until set in the middle, about 4 hours.