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
WHITE CHOCOLATE CHERRY CUPCAKES
Provided by Food Network
Time 43m
Yield 28 cupcakes
Number Of Ingredients 27
Steps:
- Preheat the oven to 300 degrees F. Prepare a cupcake pan with 24 cupcake liners.
- Combine the cake flour, pudding mix, baking powder, baking soda, and salt in 1 medium bowl. Crack the eggs into a second bowl and add the vanilla extract. Measure the milk and half-and-half into a third bowl. In a 5-quart mixer with a paddle attachment, cream the butter until fluffy. Stop the mixer and scrape down the sides using a spatula. Turn the mixer on first speed, add the sugar, and mix until fluffy. Add eggs 1 at a time. Scrape down the bowl. Add sour cream and mayonnaise and incorporate completely. Scrape down the bowl. Add the dry ingredients, alternating with wet. You will start and end with the dry ingredients. Mix the batter until smooth and no lumps are present.
- De-stem the maraschino cherries and squeeze out the excess liquid. Using a food processor, mince the cherries using the pulse button. Do not over process. Add the minced cherries, cherry juice, and white chocolate chips to the batter. Incorporate the ingredients completely using a spatula. Fill the cupcake liners using a 2-ounce scoop. Bake until golden brown and light and fluffy, 17 minutes. Let the cupcakes cool completely before decorating.
- To assemble: Place a round tip # 809 into a large piping bag. Fill the piping bag with Casey's Buttercream and generously pipe onto each cupcake. Garnish each cupcake with 1 maraschino cherry and 5 large pearls. Finish by sprinkling edible glitter over the tops of the cupcakes.
- In a 5-quart mixer with the paddle attachment, cream the butter and shortening together. On first speed, add the sifted powdered sugar to the bowl in 3 parts. Let each part incorporate into the butter mixture before adding the next. After adding all the sugar, put the mixer on the fourth (highest) speed and mix for 8 to 10 minutes. The buttercream will begin to gain volume and look white and fluffy. Once you bring the buttercream to full volume, add the extracts and vodka and incorporate completely.
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.
WHITE CHOCOLATE-CHERRY CHIP ICE CREAM CAKE
Looking for something cool to make ahead? Try a frosty cake dessert that's premixed with ice cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h55m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In large bowl, beat cake mix, dry pudding mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (batter will be very thick). Pour into pan.
- Bake 29 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Meanwhile, place ice cream in refrigerator 1 hour to soften.
- Cut cake into 1- to 1 1/2-inch squares with serrated knife. In very large bowl, stir ice cream until very soft. Add cake squares; stir until cake is coated (cake pieces will break up). Spoon mixture back into pan. Smooth top. Freeze about 3 hours or until firm.
- Meanwhile, in 1-quart saucepan, heat whipping cream until hot but not boiling. Stir in chopped white chocolate until melted and smooth. Pour mixture into small bowl. Refrigerate 1 hour 30 minutes to 2 hours or until cold.
- Beat white chocolate mixture on high speed until soft peaks form (do not overbeat or mixture will look curdled). Spread over ice cream cake.
- In microwavable food-storage plastic bag, place hot fudge topping; seal bag. Microwave on High about 15 seconds or until melted; squeeze bag until topping is smooth. Cut off tiny corner of bag; squeeze bag to drizzle topping over cake. Serve immediately, or cover and freeze.
Nutrition Facts : Calories 400, Carbohydrate 50 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 34 g, TransFat 0 g
WHITE CHOCOLATE - ALMOND- CHERRY POUND CAKE
Make and share this White Chocolate - Almond- Cherry Pound Cake recipe from Food.com.
Provided by hexreedfrost81
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Pre heat oven to 325 degrees.
- In medium bowl, mix first 5 ingredients for 2 minutes.
- Fold in white chocolate and cherries.
- Pour into a greased and floured bundt pan.
- Bake for 55 to 60 minutes or until tooth pick comes out clean.
Nutrition Facts : Calories 262.9, Fat 13.7, SaturatedFat 4.2, Cholesterol 56.5, Sodium 243, Carbohydrate 31.7, Fiber 0.3, Sugar 23.9, Protein 3.8
CHERRY CHOCOLATE CAKE
Very moist and rich. A favorite of my two grown sons. It keeps very well.
Provided by Ginger McKenney
Categories Desserts Cakes Holiday Cake Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch baking pan.
- Cream the butter with sugar until light and fluffy. Mix in the eggs and almond extract and beat well. Add the cocoa powder and mix until well combined.
- By hand, stir the cake flour, baking soda and salt together. Add flour mixture to the butter mixture and mix until just combined. Stir in the cherry pie filling. Pour the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted near the middle comes out clean. Cool and frost with Chocolate Buttercream.
Nutrition Facts : Calories 159.2 calories, Carbohydrate 28.6 g, Cholesterol 25.7 mg, Fat 4.6 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 200.6 mg, Sugar 12.6 g
WHITE CHOCOLATE CHERRY TRIFLE
I learned to make this from a wonderful Welsh woman who was an incredible cook. She taught me many things - this was one of my favorite desserts.
Provided by P48422
Categories Dessert
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Make the cake: Oven to 350 degrees F.
- Line the bottom of (2) 9" round pans with parchment.
- Combine the clarified butter and vanilla in a small bowl.
- Set aside somewhere warm (you want the butter to stay melted).
- Combine the flour with 6 tbl.
- of the sugar and sift TWICE.
- Set aside.
- In the mixer, combine the eggs and rest of the sugar.
- Place the mixing bowl in a large pan of hot (not boiling, very hot tap water is good) water, and mix with your hand (kids love this part) until the eggs are warm (body temp).
- Return the bowl to the mixer and whip on high speed until cool, light and at the ribbon stage (when you lift the beaters, ribbons of batter fall back into the bowl and don't disappear very quickly).
- Now, everyone says to use a rubber spatula, but I find it much easier to use my hand to do this next part.
- Sprinkle about 1/3 of the flour onto the eggs and quickly and gently fold into the batter.
- Fold in half the remaining, then the rest.
- Take about a handful of the batter and mix into the small bowl of butter and vanilla until well combined.
- Gently fold that back into the batter.
- Divide between the pans and bake about 25 to 30 minutes- the cakes should BEGIN to shrink away from the side of the pans.
- Remove from oven, let cool about 10 minutes in the pan then turn out onto a flat surface and let cool completely before peeling off the parchment.
- Set aside.
- Make the cherry filling: (Since it's not cherry season, I'm giving you my version using canned cherries.) Combine all ingredients in a saucepan and cook over low heat until the liquid becomes heavy and syrupy.
- Take of heat and let stand until cool.
- Make the mousse: Melt the chocolate and water in the microwave at 30% power for 2 minutes.
- Stir until smooth.
- Let cool.
- Whip the cream until soft peaks form, not too stiff.
- Set aside.
- Wipe your mixing bowl out with a dash of vinegar.
- Add the whites and whip until stiff, but not dry.
- Fold one fourth of the whites into the white chocolate.
- Scrape the remaining whites and whipped cream on top of the chocolate and fold together.
- Chill until needed.
- TO ASSEMBLE THE TRIFLE: Slice each cake in half.
- Discard one layer.
- Put about 1 cup of the mousse in the bottom of your serving dish (preferably a see-through trifle dish or bowl so you can see all the pretty layers).
- Place one slice of cake on top and press down lightly so it lays even in the dish.
- Ladle some of the cherry syrup onto the cake so it soaks in.
- Put about 1 1/2- 2 c.
- mousse on top and top with half the cherries.
- Place another cake layer on top, and repeat.
- place the last layer of cake on top and using a cake circle press down evenly so all the layers are even and look pretty through the sides of the bowl.
- Sprinkle the remaining cherry syrup over top of the cake layer and top with remaining mousse.
- Decorate with shaved white and dark chocolate.
- Refrigerate until service.
- **NOTE:If you have some home canned cherries, use them, they will be so much better.
- If you have access to fresh cherries at any time simply use 1 lb.
- of them, and poach them in red wine or port, sugar and the lemon slice.
Nutrition Facts : Calories 651.2, Fat 32.6, SaturatedFat 18.9, Cholesterol 240, Sodium 112.1, Carbohydrate 78.6, Fiber 1.8, Sugar 54.5, Protein 11.4
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 :
WHITE CHOCOLATE & CHERRY LOAF
This indulgent cake is perfect for tea in the garden
Provided by Good Food team
Categories Treat
Time 1h30m
Yield Cuts into 12 slices
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Line a 1kg loaf tin with baking parchment, making sure the paper comes up higher than the sides. Beat the butter and sugar together until fluffy, then add the eggs, a little at a time, along with the vanilla. Fold in the flour until you have a smooth mixture.
- Dust the cherries in a little flour, then carefully stir half of the fruit and chocolate into the mixture. Spoon into the prepared tin, then scatter the remaining cherries and chocolate on top, pressing them in lightly. Bake for 1 hr 10 mins - 1 hr 15 mins until a skewer inserted into the middle comes out clean. Make sure you don't mistake melted chocolate for raw cake mix. Leave to cool in the tin for a few mins, then turn out on to a wire rack and leave to cool completely. This can now be wrapped tightly in cling film and stored in the fridge for up to 3 days.
- Remove the marscapone from the fridge to come to room temperature. Melt the white chocolate in a bowl over a pan of hot water. Quickly stir in 1 tbsp of the marscapone, then beat in the rest (be careful not to overbeat the mixture or it will go grainy). Spread over the top of the loaf and finish with white chocolate curls or fresh cherries.
Nutrition Facts : Calories 485 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.63 milligram of sodium
WHITE CHOCOLATE CHEESECAKE WITH CHERRY TOPPING
My recipe is simple but versatile. For variety, change up the crust by using chocolate chip cookies, shortbread or vanilla wafers instead of the graham crackers. You could also replace the cherry topping with strawberry or another fruit. -Susan Clements, Conway, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a small bowl, mix cracker crumbs and brown sugar; stir in butter. Press onto bottom and 1-1/2 in. up sides of a greased 10-in. springform pan. Place pan on a baking sheet., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended. Fold in chocolate. Pour into crust., Bake 55-60 minutes or until center is almost set. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream, sugar and melted chocolate; spread over top of cheesecake. Bake 10 minutes longer., Cool on wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Serve cheesecake with pie filling and whipped cream.
Nutrition Facts :
WHITE CHOCOLATE CHERRY CAKE
This homemade White Chocolate Cherry Cake is so moist and delicious! Layers are brushed with maraschino cherry juice and frosted with white chocolate buttercream.
Provided by Melissa Diamond
Categories Cakes and Cupcakes
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F
- Grease and flour three 8 x 2 inch pans.
- *For this recipe, we recommend adding a circle of wax paper or parchment paper to the bottom of the cake pans to prevent sticking
- Remove 22 maraschino cherries from the jar and chop them finely. We will use these as the last step. Lightly blot with a paper towel. Save the additional cherries as well as the cherry juice (for brushing onto cake layers). We will also use additional slices in the filling.
- Heat the milk in the microwave or on the stove top, do not let it boil. Add the white chocolate that has been cut into very small pieces. Let it sit for a couple of minutes to soften, then stir until melted and smooth. Let this cool down before using.
- Combine the flour, baking powder and salt, whisk for 30 seconds to blend and set aside.
- In the bowl of your mixer, mix the butter until smooth. Slowly add the sugar and mix on medium speed 4 to 5 minutes, until the mixture lightens in color and becomes fluffy
- Add the eggs one at a time, mixing after each until the yellow is blended in.
- Add the vanilla.
- Alternately add the flour mixture and the milk/chocolate mixture, beginning and ending with the flour (3 additions of flour and 2 of milk mixture).
- Mix until just combined, do not over mix and do not mix above medium speed.
- Gently fold in the 22 finely chopped cherries.
- Pour batter into prepared pans and bake at 325 degrees F for 22-25 minutes. When a toothpick inserted in the center comes out clean or with just a few crumbs attached, it is done. Let cool 10 minutes in the pans and turn out.
- Makes 6 cups of batter. Works well for cupcakes.
- Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk or cream.
- Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to over heat the chocolate. The chocolate will continue to melt as it is stirred. Let the chocolate cool down before using.
- Beat the butter until softened and smooth, add the powdered sugar 1 cup at a time. Add the white chocolate and milk mixture. Add vanilla. Add another Tablespoon milk if needed. Beat on medium speed for 3 to 4 minutes and it will become smooth and creamy.
- Makes 5 cups frosting. Makes enough to frost a 2 or 3 layer eight inch cake. If you will be doing a lot of decorative piping, you will need additional frosting.
- Place the first white chocolate cherry cake layer on cake base or pedestal. Apply a layer of cherry juice using a pastry brush, then follow with a layer of white chocolate buttercream. Top with additional sliced cherries (to your liking).
- Add the second cake layer, brush with cherry juice, a layer of frosting, top with sliced cherries, and add the third layer. Brush with cherry juice, frost the cake as usual.
- I like to crumb coat (thin coat) my cakes and chill in the freezer for about 15 minutes before applying the final layer of frosting. I combed the frosting around the sides of the cake with a cake comb. I topped with chocolate curls that were created by running a vegetable peeler down the edge of the white chocolate bar. I chilled my curls in the freezer for five minutes before handing. I applied mine with a toothpick
More about "white chocolate cherry cake recipes"
WHITE CHOCOLATE CHERRY CHEESECAKE RECIPE | LAND O’LAKES
From landolakes.com
Servings 16Calories 430 per serving
- Heat oven to 325°F. Wrap outside of 9-inch springform pan with aluminum foil. Lighlty grease inside of pan. Set aside.
- Combine cookie crumbs and melted butter in small bowl; stir until well mixed. Press mixture evenly onto bottom of prepared pan. Bake 8 minutes. Cool.
- Place white chocolate into small microwave-safe bowl. Microwave uncovered, stirring every 30 seconds, 1 1/2 minutes or until chocolate is mostly melted.
WHITE CHOCOLATE CHERRY CAKE - GREEN SCHEME
From greenschemetv.net
4/5 (4)Total Time 1 hrCategory DessertPublished 2017-08-02
- Mix dry all ingredients in bowl and add egg, coconut oil, almond milk and vanilla. Mix until smooth.
WHITE CHOCOLATE CHERRY CAKE - DELICIOUS AND EASY BAKING …
From womanscribbles.net
Cuisine AmericanCategory DessertServings 12Total Time 57 mins
- Make sure the egg whites and milk are in room temperature by measuring them ahead. Preheat oven to 350 F. Grease the bottom of two 9 inch baking pans and line them with parchment paper. Grease the parchment papers and the sides of the pans. Dump a little amount of flour on the baking pans and tilt the pans around to lightly cover the insides with flour. Tap the base of the pans to remove the excess flour.
- Add the chopped white chocolate in a medium mixing bowl. In a medium saucepan, heat the cream over medium heat just before it reaches the boiling point. You should see the surface of cream is starting to make waves but not bubbling. Pour the cream over the chocolate and let stand for about 3-5 minutes, The chocolate should be covered by the cream entirely. Using a rubber spatula, mix the mixture until all the chocolate are completely melted. Let the ganache cool while occasionally whisking with a wire whisk.Cover the surface of the ganache with plastic wrap ( Let the plastic touch the entire surface of the ganache. This prevents a film to form in the surface). Refrigerate for at least 2 hours. When the ganache has cooled down completely, beat it using either a stand or hand mixer until the ganache forms stiff peaks and is thick.
- Spread a little amount of ganache on the center of the dish that you are using for serving the cake.This will serve as an adhesive to keep cake in its place while decorating. Lay first layer of cake on your serving dish or base. Spread ganache over the first layer and even it out. Top with cherries and spread another thin layer of ganache. Lay the second cake over the cherries and ice the entire cake with the ganache. Refrigerate cake for at least 2 hours.
WHITE CHOCOLATE CAKE WITH CHERRY SAUCE - PEPPER DELIGHT
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From cinnamonandcoriander.com
- Halve and destone the cherries. Chop them up a bit without mashing them. Dust them with flour or cornstarch.
- Cream butter and sugar with a hand mixer or in your standmixer for 5 minutes, until fluffy and white before adding vanilla and the eggs one after the other. Add almond essence if using. Sieve flour, baking powder, and salt together and stir in the almond flour. Add dry mix to butter mix while mixing with the paddle attachment and mix only until just combined, then stir in yogurt and kirsch schnaps if using. Mehl. Fold in grated or chopped chocolate
WHITE CHOCOLATE-CHERRY SHORTBREAD | BETTER HOMES & GARDENS
From bhg.com
- In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead until smooth and form into a ball (dough will be crumbly at first, but will come together as you work the dough with your hands).
- Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
RICH CHOCOLATE CAKE WITH WHITE CHOCOLATE MOUSSE AND CHERRY
From sweetandsavorybyshinee.com
- 1. Preheat the oven to 350 degrees F (177 degrees C). Spray 9-inch springform pan with a cooking spray.
- 2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
CHOCOLATE CHERRY CAKE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
- 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).
CHERRY & WHITE CHOCOLATE BATTENBERG - RECIPES REIMAGINED
From recipesreimagined.com
- Prep the Tin - Preheat the oven to 160°C (320°F) for a fan oven. This recipe’s quantities work for a 16cm by 24cm (6 inch by 9 inch) high-sided tin. For this you could used a specialised cake tin (pictured), a square or rectangular roasting tin, or couple of loaf tins. Don’t worry if you can’t find a tin 24 cm long, you’ll just end up with extra cake mix. If using one in, cover the tin in foil, and create a long barrier in the middle using the foil (so that you can bake two different cake batters in there at the same tin). If you’re using 2 bread tins, then you don’t need to make the divide. Grease the tins to stop the batter sticking.
- White Chocolate Cake Mix - In a bowl add half the dry cake ingredients: 220g of flour, 1 tsp of baking powder, 0.25 tsp baking soda, and 0.25 tsp of salt. Stir together. In a separate bowl lightly whisk together 150g of the yogurt, 200g of the sugar, 3 eggs and 150g of olive oil.
- White Chocolate - Fold the yogurt-sugar mix into the flour mix. Blend or finely chop the white chocolate and fold into the cake mix. Place into a container and set aside whilst you make the other cake batter.
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