CHOCOLATE CHERRY FUDGE BUNDT
Chocolate Cherry Fudge Bundt is made with devil's food cake mix and a rich chocolate glaze. Your family will want to devour this chocolate bundt cake the minute it's out of the oven!
Provided by A Farmgirl's Dabbles
Categories Cake
Time 1h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Prepare a 12-cup Bundt pan using butter and flour and set aside.
- Pour the cake mix into a medium bowl and whisk to break up any clumps. Add the oil, eggs, and water. Beat at medium speed until well mixed. Fold in the cherry pie filling and chocolate chips. Pour into the prepared pan.
- Bake for 45 minutes, or until a toothpick comes out of the cake clean. Allow the cake to cool in the pan for 10 minutes and then invert onto serving platter to finish cooling.
- Once the cake is cooled, prepare the chocolate glaze. Place all glaze ingredients in a small saucepan and simmer over medium heat, stirring constantly until the chocolate is melted and the mixture is smooth. Cool for about 20 minutes, stirring occasionally until the glaze is thickened, but still pourable. Stir until completely smooth and then drizzle on the cake.
- When eaten right away, the cake is very tender. We prefer to wait a few hours, or even until the following day, when the cake is more dense and fudgy.
Nutrition Facts : Calories 594 calories, Carbohydrate 95 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fat 24 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 443 grams sodium, Sugar 46 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CHOCOLATE CHERRY FUDGE BUNDT CAKE
Rich, delicious chocolate cake with bit of cherry and a drizzle of glaze is a perfect ending to any meal. Luckily this cake is easy to make and every bit as tasty as it looks. The recipe has been enjoyed by my family for decades and I welcome you to make it a favorite of your family as well. Make one today and see for yourself.
Provided by Carlee
Categories Cake
Time 1h15m
Number Of Ingredients 9
Steps:
- Prepare a large bundt cake pan (at least 10-12 cups) and preheat oven to 350°F
- Mix cake mix, vegetable oil, eggs and water on medium for 3 minutes.
- Stir in the cherry pie filling and chocolate chips until well mixed.
- Pour into prepared bundt pan and bake at 350°F for 45-50 minutes.
- Cool for 10 minutes and then invert onto wire rack or serving dish to cool completely
- In a small saucepan, heat cream and corn syrup over medium heat until they come to a simmer.
- Remove the pan from the heat and stir in chocolate, whisking until smooth.
- Allow to cool at room temperature until slightly thickened.
- Drizzle glaze over cake and allow to sit at room temperature for at least 10 minutes before serving.
Nutrition Facts : Calories 346 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 257 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
MINI CHOCOLATE-CHERRY BUNDT CAKES
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h25m
Yield 6 cakes
Number Of Ingredients 14
Steps:
- For the cakes: Preheat the oven to 350 degrees F.
- Chop 6 of the maraschino cherries and toss with a small amount of flour to coat in a small bowl. Set aside.
- In a large bowl, stir together the flour, sugar and salt and set aside. In another bowl, mix the buttermilk, cherry syrup, baking soda, vanilla and egg with a fork and set aside.
- Bring 1 cup water to a boil in a small pan. Meanwhile, in a medium saucepan, melt the butter over medium heat; add the cocoa and whisk to combine. Add the boiling water to the cocoa mixture and allow to bubble for a moment, then turn off the heat.
- Pour the cocoa mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Mix in the flour-coated cherries.
- Divide the batter among the cavities of a 6-cavity nonstick mini Bundt pan and bake until an inserted cake tester comes out clean, 20 to 25 minutes. Let the cakes cool in the pan briefly before removing them to a cooling rack placed over a baking sheet.
- For the chocolate ganache: Heat the cream in a small saucepan until very hot, then add the vanilla. Pour the hot cream over the chocolate in a heatproof bowl; stir completely to melt the chocolate.
- Pour the ganache over the cakes. Chop the remaining 6 cherries and sprinkle them over the top. Allow the ganache to set before serving.
CHOCOLATE CHERRY FUDGE
This chocolate cherry fudge is unique from others, and festive for the holidays. It's a recipe my husband really enjoys. I've made it for our Homemaker group's Christmas party. -June Lindquist, Hammond, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4-5 dozen.
Number Of Ingredients 5
Steps:
- In a microwavable bowl, combine milk and chocolate chips. Microwave on high until chips are melted and mixture is smooth when stirred, about 1 minute. Stir in almonds, cherries and extract. Spread evenly in a greased 8-in. square pan. Cover and chill until firm. Cut into squares. Store, covered, in the refrigerator.
Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 10mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE CHERRY FUDGE BUNDT
Make and share this Chocolate Cherry Fudge Bundt recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°; butter and flour a 12-cup Bundt pan; set aside.
- In a bowl, mix the cake mix briefly to break up any clumps; add in the remaining ingredients; beat at medium speed for about 3 minutes.
- Pour batter into prepared pan; bake for 45-50 minutes, or until pick comes out clean.
- Let cake cook in pan for 10 minutes, then invert to a rack or serving plate to finish cooling.
- Can be served with a scoop of high-quality vanilla ice cream OR add dollops of whipped cream on the cake at the fluted intervals and adorn each cloud with a drained maraschino cherry (do this just before serving).
Nutrition Facts : Calories 437.5, Fat 19.9, SaturatedFat 5.8, Cholesterol 55.8, Sodium 456, Carbohydrate 64.8, Fiber 2.6, Sugar 28.8, Protein 5.8
HERSHEY'S CHOCOLATE CHERRY FUDGE
Make and share this Hershey's Chocolate Cherry Fudge recipe from Food.com.
Provided by Mom2Rose
Categories Candy
Time 10m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 9
Steps:
- Line 8-inch square pan with foil.
- Lightly press chopped cherries between layers of paper towels to remove excess moisture.
- Place butter in medium microwave-safe bowl.
- Microwave at HIGH (100%) 1 minute or until melted; stir in powdered sugar, cocoa and evaporated milk until well blended.
- Microwave at HIGH 1-1/2 minutes; stir vigorously.
- Microwave at HIGH an additional 30 seconds at a time, until mixture is hot, slightly thickened and smooth when stirred.
- Do NOT boil.
- Stir in chopped cherries, pecans and almond extract.
- Spread mixture into prepared pan.
- Cover; refrigerate until firm.
- Remove foil; cut into squares.
- Garnish with cherry halves and slivered almonds pressed lightly onto fudge, if desired.
- Serve cold; refrigerate leftover fudge.
- NOTE: For best results, do not double this recipe.
Nutrition Facts : Calories 61.9, Fat 2.7, SaturatedFat 1.4, Cholesterol 5.5, Sodium 15.3, Carbohydrate 9.9, Fiber 0.4, Sugar 9, Protein 0.3
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