Chocolate Covered Cherry Bundt Cake Recipes

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.

CHOCOLATE CHERRY BUNDT CAKE

Steps:

• Mix cake mix, eggs oil and vanilla with mixer.
• The batter will be very thick and heavy.
• Add cherry pie filling and mix with mixer.
• Add chocolate chips and stir with wooden spoon.
• Grease bundt pan and fill with batter and level out.
• Bake at 350 degrees for 50 to 55 minutes or until cake test done.
• Cool in pan for 15 minutes and remove from pan.
• When cooled sprinkle with confectionery sugar.

CHOCOLATE CHERRY FUDGE BUNDT CAKE

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.

CHOCOLATE COVERED CHERRY BUNDT CAKE

Steps:

• 1. Preheat oven to 350 degree Separate Cherry pie filing use a sieve to drain off the liquid. Leave some juices with cherries. Add water to the juice from the cherry pie filling to equal the water needed in the cake mix. Using the cherry water and eggs and oil with the cake mix completely.
• 2. Spray a bundt pan well with non stick spray pour in half the cake batter and make sure to tap pan level out the batter and with a spoon make a circle in middle of cake with the cherries.
• 3. add rest of batter on top and carefully level with a spoon (if you tap it down at this stage your cherries go to bottom of pan rather then middle of cake. Bake for 42 minutes and keep checking every few minutes after that till toothpick come out clean Let cool about 10 minutes before attempting to invert onto plate
• 4. place plate over top of bundt pan and invert cake if you sprayed your pan well should slide right out
• 5. Dressing it up Melt 4 oz of white chocolate chips and 1 Tbsp of milk or cream mix well and drizzle over top of cake. Take 6 or 8 chocolate covered cherries and place around the top of cake.