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
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 ALMOND SHERRY CAKE WITH CARAMELIZED PEARS
Steps:
- To prepare the cake
- Preheat oven to 350°F. Line bottom of a buttered 8-inch round cake pan (2 inches deep) with a round of foil and butter foil.
- In a food processor grind almonds fine with 1/4 cup sugar. Add chocolate and, pulsing motor, chop into 1/4-inch pieces.
- In a bowl with an electric mixer beat yolks with 1/4 cup remaining sugar until thick and pale and stir in almond mixture. (Mixture will be very stiff.)
- In a large bowl with cleaned beaters beat whites with salt until just stiff. Stir one third whites into almond mixture to lighten it and fold in remaining whites gently but thoroughly.
- Pour batter into pan, smoothing top, and bake in middle of oven until a tester comes out clean, about 45 minutes. let cake cool in pan on a rack about 5 minutes.
- In a small bowl stir together orange juice, Sherry, and remaining 1 tablespoon sugar until sugar is dissolved. With a skewer poke holes evenly in top of cake and spoon juice mixture evenly over cake.
- Let cake cool completely. Run knife around edge of pan and invert cake onto plate (discard foil). Cake keeps, wrapped and chilled, 5 days.
- To prepare the sauce
- In a small saucepan heat half-and-half over moderate heat until it barely simmers. In a small bowl whisk together yolk, sugar, Sherry, and a pinch of salt.
- Whisk 1/4 cup half-and-half into yolk mixture to temper it and pour yolk mixture into remaining half-and-half, whisking.
- Cook sauce over moderate heat, whisking, until thickened (160°F. on a candy thermometer), about 3 minutes, being careful not to let it boil. Transfer sauce to a small pitcher and chill, covered partially, at least 30 minutes. Sauce keeps, covered and chilled, 2 days. Makes about 2/3 cups.
- To prepare the pears
- Cut pear (unpeeled) into eights and trim core. In a heavy 8-inch skillet heat butter over moderately high heat until melted and foamy. Add pear wedges and sauté 1 minute on each side. Sprinkle sugar over pear wedges and sauté, turning a few times, until sugar is caramelized and pear is tender, 2 to 4 minutes.
- Serve cake at room temperature with Sherry custard sauce and caramelized pears.
SHERRY'S CHOCOLATE CAKE
This recipe was tried and was a success and can be used for variations
Provided by Shariffa Ali
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan. Sift together the flour, cocoa and baking powder. Set aside.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 396.6 calories, Carbohydrate 56 g, Cholesterol 63.6 mg, Fat 17.9 g, Fiber 2.2 g, Protein 6.4 g, SaturatedFat 3.8 g, Sodium 328.3 mg, Sugar 34.7 g
ALMOND AND PEAR CAKE
This moist cake is a perfect winter dessert when pears are in season. Change it up for other seasons using raspberries, peaches, or apples instead of the pears. Optional garnish: sift confectioners' sugar on top and/or serve with a dollop of whipped cream.
Provided by eatcookdream
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a small tart pan or a 9-inch cake pan.
- Mix pear slices and amaretto liqueur together in a bowl.
- Process almonds and 2 tablespoons sugar together in a food processor until the mixture is a fine almond meal.
- Beat 1/4 cup sugar and butter together in a bowl using an electric mixer until light and fluffy; add eggs and vanilla extract and beat until well combined. Mix almond meal mixture, flour, and salt into creamed butter mixture to make a smooth batter.
- Drain pears, reserving the amaretto liqueur. Stir drained liqueur into batter just until incorporated.
- Pour batter into the prepared pan, smoothing batter if uneven. Arrange pear slices in a decorative pattern atop batter.
- Bake in the preheated oven until cake is starting to pull away from the edges, about 25 minutes. Allow cake to cool in pan for at least 15 minutes before serving.
Nutrition Facts : Calories 376.5 calories, Carbohydrate 28.4 g, Cholesterol 102.7 mg, Fat 26.3 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 11 g, Sodium 79.8 mg, Sugar 18.6 g
CHOCOLATE CHERRY CAKE IV
This was the cake we had for my birthday. Mostly chocolate with a subtle cherry flavor.
Provided by GODGIFU
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the yogurt, melted chocolate and cherries with juice. Stir together the flour and baking soda and beat into the creamed mixture alternately with the sour milk. Pour batter into prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 204.6 calories, Carbohydrate 35.4 g, Cholesterol 26.8 mg, Fat 5.9 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 3.5 g, Sodium 164 mg, Sugar 18.1 g
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