Fluted Chocolate Maraschino Cherry Cake Recipes

CHOCOLATE MARASCHINO CHERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans.
• In a large bowl, stir together cake mix and cocoa. Make a well in the center and pour in water, mayonnaise and eggs. Beat on low speed until blended. Scrape bowl, and beat 2 minutes on medium speed. Stir in chopped nuts and cherries.
• Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

MARASCHINO CHERRY CAKE

Steps:

• Heat oven to 350 degrees. Grease and flour one 13 x 9 1/2 inch pan.
• Sift dry ingredients together.
• Add shortning, cherry juice, cherries and milk. Beat 2 minutes medium speed.
• Add egg whites. Beat 2 more minutes.
• Fold in nuts. Pour into pans.
• Bake 35 to 40 minutes or until golden.

GRANDMA ELSIE'S MARASCHINO BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Cut each maraschino cherry into 8 pieces; set aside.
• Sift cake flour, baking powder, and salt into a bowl.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy.
• Cream sugar and shortening together in a large bowl. Add dry ingredients; mix to combine. Blend in milk and cherry juice. Add egg whites and mix well. Fold in walnuts and cherries. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

FLUTED CHOCOLATE MARASCHINO CHERRY CAKE

Steps:

• Heat oven to 350°F
• Grease and flour 12-cup fluted tube pan.
• Beat butter and sugar in bowl until creamy.
• Add eggs, almond and vanilla extracts; beat well.
• Combine flour, cocoa and baking soda; add to butter mixture alternately with sour cream, beating well.
• Pour into pan.
• Bake 45 to 50 minutes or until wooden pick inserted comes out clean.
• Cool 15 minutes; remove from pan to wire rack.
• Cool completely.
• For the Cherry Whipped Cream, beat whipping cream, powdered sugar, almond extract and vanilla extract until stiff. Stir in chopped maraschino cherries.
• Sift cake with powdered sugar and serve with Cherry Whipped Cream.