GLUTEN-FREE CHERRIES AND CREAM DEVIL'S FOOD CAKE
The delicious layers of chocolate, creamy frosting and bright red cherries create a festive gluten-free dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease bottom only of 9-inch round cake pan. In large bowl, beat cake mix, instant coffee, water, 1/2 cup butter and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 45 to 52 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, top side up, about 1 hour.
- In large bowl, beat 1 cup unsalted butter, the cream cheese and powdered sugar with electric mixer on medium speed until light and fluffy. Add mascarpone cheese, vanilla and salt; beat on low speed just until blended.
- Using serrated knife, cut cake in half horizontally to make 2 layers. Place bottom layer, cut side up, on serving platter. Spoon half of frosting onto cake layer; carefully spread, creating thick layer. Top frosted layer with half of the cherry preserves; spread to cover. Place remaining layer, cut side down, over filling. Top with remaining frosting; carefully spread to cover top. Spoon remaining preserves over cake; spread to cover. Refrigerate at least 2 hours before serving. Store loosely covered in refrigerator.
Nutrition Facts : Calories 520, Carbohydrate 66 g, Cholesterol 110 mg, Fat 5, Fiber 1 g, Protein 3 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 49 g, TransFat 1 g
CHERRY JAM DEVIL'S FOOD CAKE
Steps:
- Preheat the oven to 350 degrees F. Lightly spray two 9-inch-round cake pans with non-stick cooking spray and dust with cocoa powder.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat together the butter, granulated sugar, brown sugar and oil in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 2 minutes.
- Meanwhile, whisk together the hot coffee, 3/4 cup cocoa powder and vanilla in a medium bowl until smooth.
- Add the eggs to butter mixture one at a time, mixing well and scraping down the bowl between each addition. Beat in the coffee mixture until well combined. Add half of the flour mixture and beat just until combined, then beat in the sour cream followed by the remaining flour mixture. Scrape down the bowl and beat 1 minute more.
- Divide the batter between the prepared cake pans. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer to racks. When the cakes are cool enough to handle, turn them out onto the racks to cool completely before frosting.
- To assemble the cake, place one cake layer onto a serving platter or cake stand. Trim the top with a long serrated knife to make it level, if needed. Spread half of the Cherry Jam Filling on top in an even layer. Top with the other cake layer and frost the entire cake with chocolate frosting. Spread the remaining Cherry Jam Filling on top of the cake.
- Stir together 2 tablespoons water with the cornstarch in a small bowl until the cornstarch dissolves. Combine the cherries, sugar, remaining 6 tablespoons water and the lemon juice in a medium pot over medium heat and simmer for 2 minutes. Stir in the cornstarch mixture and continue to simmer, stirring occasionally, until the mixture has thickened and looks clear and shiny, about 5 minutes. Cool to room temperature and then refrigerate, covered, until cold, about 1 hour.
DEVIL'S FOOD CAKE SOAKED IN RUM
A Rich rum Chocolate cake! Check out my drunken cherries recipe and use the left over Rum for the soaking. And use the Cherries as a garnish. Check out my Recipe #51345!
Provided by Rita1652
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, soda, salt and sugar into food processor.
- Pulse with metal blade; set aside.
- Cream shortening in mixer until soft.
- Add sifted dry ingredients and 3/4 cups milk.
- Mix till well blended.
- Add vanilla, eggs, and melted chocolate, and remaining milk.
- Beat 1 minute longer.
- Pour into well greased and floured 2 9-inch layer pans.
- Bake in 350 degreeee oven for 30 minutes.
- Set on wire rack for 5 minutes then invert; poke holes with fork all over one side of cake and pour rum on both layers.
- Let rest for 30 minutes or overnight.
- Then frost with my Recipe #51345.
Nutrition Facts : Calories 385.7, Fat 16.1, SaturatedFat 6.2, Cholesterol 43.3, Sodium 342.7, Carbohydrate 52.9, Fiber 2.1, Sugar 31.4, Protein 5.8
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
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