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
TRIPLE-CHOCOLATE CHERRY BARS
Give your chocolate fudge cake mix a cherry twist by making these scrumptious moist and chocolaty bars!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h48m
Yield 48
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 15x10x1-inch or 13x9-inch pan, or spray with baking spray with flour.
- In large bowl, gently mix dry cake mix, pie filling, eggs and chocolate chips with rubber spatula; break up any undissolved cake mix by pressing with spatula. Carefully spread in pan.
- Bake 15x10x1-inch pan 23 to 27 minutes, 13x9-inch pan 29 to 34 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting. For bars, cut into 8 rows by 6 rows. Store loosely covered.
Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Bar, Sodium 100 mg, Sugar 12 g, TransFat 0 g
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
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 :
CHEWY CHOCOLATE CHERRY SQUARES
You get some extra time to chill when making this chilled chocolate and cherry dessert with a great chewy texture that takes just 20 minutes to prep.
Provided by My Food and Family
Categories Fruit Recipes
Time 3h50m
Yield Makes 16 servings, 1 square each.
Number Of Ingredients 7
Steps:
- Mix 1 cup of the crushed cookies and the butter; press firmly onto bottom of 9-inch square pan. Set remaining crushed cookies aside for later use.
- Stir boiling water into dry gelatin in medium bowl at least 2 minutes until completely dissolved. Add cherries and corn syrup; stir until well blended. Refrigerate 30 minutes or until slightly thickened. Pour over crust.
- Refrigerate 3 hours or until firm. Spread with whipped topping just before serving; sprinkle with the remaining crushed cookies. Cut into 16 squares to serve. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
CHOCOLATE CHERRY BARS
Make and share this Chocolate Cherry Bars recipe from Food.com.
Provided by carolinafan
Categories Bar Cookie
Time 35m
Yield 36 bars
Number Of Ingredients 8
Steps:
- Heat oven to 350°.
- Grease and flour 13x9-inch pan.
- In large bowl, combine cake mix, pie filling almond extract and eggs; stir until blended.
- Spread in greased and floured pan.
- Bake at 350° for 25 to 30 minutes or until toothpick inserted in center comes out clean.
- In small saucepan, combine sugar, milk and margarine.
- Bring to a boil; boil 1 minute, stirring constantly.
- Remove from heat; stir in chocolate chips until smooth.
- Pour and spread over warm bars.
- Cool completely and cut into bars.
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5/5 (24)Category Cake, DessertCuisine American, SouthernTotal Time 1 hr 20 mins
- In a large mixing bowl whisk together the flour, baking soda, salt, cocoa and sugar. Mix well with whisk. Add eggs, melted butter, buttermilk, vanilla extract and cherry pie filling mixing well each time with a spoon. (I don't use the mixer on the cake and mix just until all ingredients are wet). Pour into a well sprayed bundt pan or 9 x 13 cake pan.
- Bake in preheated 350 degree oven 55 to 60 minutes until center is cooked. Let cake cool for 20 minutes before removing from bundt pan. (If using a 9 x 13 inch pan, it may not take that long to cook. Just make sure center is done when tested).
- Combine sugar, milk and butter in pan on top of stove. Bring to boil and cook for 1 minute. Remove from heat and add vanilla and chocolate chips. Stir with spoon or whisk until chips are melted. (I put this in a small pitcher pour and drizzle over cake if using bundt pan. You can spread on cake if using 9 x 13 cake pan. If frosting becomes too thick add a little milk and heat about 15 seconds in microwave. (Note: If you make this cake in a 9 x 13 pan, I would double the frosting recipe).
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