Sinful Chocolate Cherry Cake Recipes

DOUBLE CHOCOLATE CHERRY DUMP CAKE

Steps:

• Mix all cake ingredients together with a spoon and bake in 9x13 greased pan for 35-40 minutes at 350 degrees.
• When cake is semi-cool (doesn't have to be completely cool, just warm), boil the topping ingredients for one minute, stirring constantly, then pour over the cake.

SPECIAL DARK CHOCOLATE LAYER CAKE WITH BLACK SWEET CHERRIES

Steps:

• To Make Cake: Preheat oven to 350º F for shiny pans, or 325º F for dark or non-stick pans.Grease and lightly flour bottoms and sides of 2 - 8" or 9" round pans. Set aside.
• In heavy glass measuring pitcher, add water and microwave until just to a boil, add instant espesso powder, and stir until dissolved. Set aside to cool. When cool, add butter to microwave safe dish, and melt, set aside to cool, but not re-harden.
• In mixer bowl, add cake mix and rest of cake ingredients. (From my ingredient list above/do not follow the box.) Mix on low to get it started, then switch to medium speed and beat for 2 minutes. Scrape down sides and bottom of bowl, beat again until all is incorporated and thoroughly mixed. Pour into prepared baking pans.
• Pop into the oven and bake for 30 - 35 minutes for 8" pans, or 25 - 30 minutes for 9" pans. Test with a toothpick inserted into center. If the toothpick comes out clean, the cakes are done. Remove from oven to a wire cooling rack and let sit for 10 minutes. Remove from pans, and immediately spread tops/flat sides with black sweet cherry fruit spread, 1/3 cup on each, evenly. Let cakes cool completely.
• To Make Frosting: In mixer bowl, cream butter and the 1/2 cup cocoa powder. Add extracts, espresso powder, cinnamon and milk. Beat until mixed. Scrape down sides and bottom of bowl, beat again. Add powdered sugar, and beat until creamy, scrape again, then beat again to make sure all of the ingredients are incorporated and frosting is creamy.
• Place one layer (fruited side up) onto a cake plate, frost top of layer. *If fruit spread is too soft, pop layers into fridge for 5 - 10 minutes, then frost. Place the other cake layer, fruit side up also, onto first layer. Finish frosting top and sides of cake any way that you'd like.
• Store cake in cake container in fridge so the buttercream frosting doesn't melt. Even better the next day! Enjoy!

3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
• Spread pie filling in baking dish.
• Top with dry cake mix; gently shake pan to distribute evenly.
• Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
• Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.

CHERRY CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine the cake mix, eggs and extract until well blended. Stir in one can of pie filling until blended. Transfer to a 13x9-in. baking pan coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Dust with confectioners' sugar. Top individual servings with remaining pie filling.

CHOCOLATE CHERRY CAKE I

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.

SINFUL CHOCOLATE-CHERRY CAKE

Steps:

• 1. Preheat oven to 350*. Spray bottom of 13x9x2 inch pan, with spray, then sprinkle sugar over that. ( This gives your a cake a small "sweetness" on bottom of cake.
• 2. In large bowl, beat cake mix, cola beverage, oil, eggs, and saved cherry juice, with electric mixer on low, for 30 seconds, then on medium for 2 minutes.
• 3. Stir in chopped cherries.
• 4. Bake 34 to 42 minutes, or until toothpick inserted, comes out clean. Cool completely, ( about an hour), then frost cake with icing below.
• 5. In a small cup, measure out water and salt. Set aside and let the salt dissolve.
• 6. With an electric mixer, cream crisco, and butter until well combined.
• 7. Add meringue powder and all the extracts and flavorings, mixing well.
• 8. On low speed, gradually add the powdered sugar until well combined. It will get clumpy after the it is all in there.
• 9. Mix in salt/water, enough cherry juice to desired consistency.
• 10. Stir in chopped cherries, if you end up adding too much liquid, and it's too thin, just add a little bit of powdered sugar @ a time, until you get to the right consistancy that you want. And if it's too thick, just add a little bit more of cherry juice, until it's just like you want it.
• 11. Frost cake.

CHOCOLATE CHERRY CAKE

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.

SINFUL CHOCOLATE CAKE

Steps:

• Spread one can cherry pie filling over cooled prepared cake.
• Combine cream cheese with 1/2 cup of the milk, beat until creamy.
• Add rest of milk and the box of instant pudding, beat until well mixed.
• Let sit until thickened.
• Then pour over cherry pie filling.
• Garnish with maraschino cherries and chopped nuts.
• Chill 4 hours or more before serving.

DARK CHOCOLATE CHERRY LOAF CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a 9-by-5-inch loaf pan with parchment, allowing it to hang over the sides. Spray the parchment with baking spray and set aside.
• In a large bowl, combine the cake mix, milk, melted butter and eggs until smooth. Fold in the chocolate chunks. Add the batter to the prepared loaf pan. Place the loaf pan on a sheet pan and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool slightly before removing it from the cake pan, then allow the cake to cool completely, about an hour.
• For the cherry glaze: Mix the powdered sugar, preserves and milk until thoroughly combined; it should be thick but pourable. Add the food coloring and mix through. Pour the icing over the cake, allowing it to drip down the sides. Sprinkle over the mini chocolate chips. Slice and serve.