Cherry Cola Chocolate Cake Slow Cooker Recipes

CHERRY COKE® CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Mix cake mix and cherry-flavored cola together in a bowl until batter is smooth. Spoon batter into prepared muffin cups about 2/3 full.
• Bake in the preheated oven until muffins spring back when lightly touched, 18 to 23 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Beat cream in a large bowl using an electric mixer until frothy; beat in confectioners' sugar until stiff peaks form. Lift your beater or whisk straight up: the frosting will form sharp peaks; refrigerate.
• Cut a well out of the top center of each cupcake and fill with 2 to 3 cherries from the cherry pie filling. Transfer frosting to a piping bag or a plastic bag with 1 corner cut off. Frost cupcakes and top each with a maraschino cherry.

CHERRY-COLA DUMP CAKE

Steps:

• Heat oven to 350°F. Into ungreased 13x9-inch (3-quart) glass baking dish, "dump" cherries with cherry juice.
• In medium bowl, mix cake mix and carbonated beverage. "Dump" mixture over cherries.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool about 15 minutes before cutting and serving cake.

CHERRY COLA CHOCOLATE CAKE

Steps:

• In a small saucepan, bring cola and dried cherries to a boil. Remove from the heat; let stand for 30 minutes. , In a large bowl, combine the flour, sugar, chocolate, baking powder and salt. Combine the chocolate milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in cherry mixture. Pour into a 3-qt. slow cooker coated with cooking spray., For topping, in a small saucepan, combine the cola, sugar and brown sugar. Cook and stir until sugar is dissolved. Remove from the heat; stir in chocolate and rum until smooth. Pour over batter; do not stir., Cover and cook on high until set, 2-2-1/2 hours. Turn off heat; let stand, covered, for 30 minutes. If desired, serve warm with ice cream and maraschino cherries.

CHOCOLATE-CHERRY COLA CAKE

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. Chop cherries; set aside.
• In large bowl, beat cake mix, cola beverage, oil, eggs and 1/4 cup reserved cherry liquid with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chopped cherries. Pour into pan.
• Bake 34 to 42 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In small bowl, mix frosting and marshmallow creme until smooth. Frost cake. Top each piece with 2 cherries with stems. Store loosely covered.

CROCK POT CHERRY COLA CHOCOLATE DESSERT

Steps:

• In a small saucepan, bring cola and dried cherries to a boil.
• Remove from heat; let stand for 30 minutes.
• In a large bowl, combine the flour, sugar, chopped chocolate, baking powder, and salt.
• Melt butter in microwave, add the chocolate milk and vanilla; stir into dry ingredients just until moistened.
• Fold in cherry mixture.
• Line a three quart slow cooker with liner or coat with cooking spray.
• Pour mixture into slow cooker.
• For topping, in a small saucepan, combine the cola, sugar, and brown sugar.
• Cook and stir until sugar is dissolved.
• Remove from the heat; stir in chocolate and rum until smooth.
• Pour over cherry mixture; do NOT stir. This was very liquidy (sorry about the new word) but it works out.
• Put a sheet of paper toweling between the slow cooker and lid to absorb the condensation. I changed mine once during the 2 hours.
• Cover and cook on high for 2 to 2 1/2 hours or until set. Mine was set in 2 hours BUT I have an old crock pot.
• Turn off the heat; let stand for 30 minutes.
• Serve warm with ice cream and maraschino cherries.

CHOKE CHERRY SYRUP RECIPE - (4/5)

Steps:

• Mix these three together bring to boil then add pectin until dissolved. Boil for 1 minute. Put into jars hot and add lids.

CHERRY COLA CHOCOLATE CAKE-SLOW COOKER RECIPE

Steps:

• In a small saucepan, bring cola and dried cherries to a boil. Remove from heat and let stand for 30 minutes. In a large bowl, combine the flour, sugar, chocolate, baking powder and salt. Combine the chocolate milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in cherry mixture. Pour into a 3 qt slow cooker coated with cooking spray. For topping, in a small saucepan, combine the cola, sugar and brown sugar. Cook and stir until sugar is dissolved. Remove from heat; stir in chocolate and rum until smooth. Pour over batter; do not stir. Cover and cook on high for 2-2.5 hours or until set. Turn off heat; let stand, covered for 30 minutes. Serve warm with ice cream and maraschino cherries if desired.