Best Cherry Divinity Recipes

EASY CHERRY COCONUT CAKE WITH DIVINITY ICING

Steps:

• 1. Preheat oven to 350 degrees. Spray two 9" round cake pans with cooking spray with flour. Drain cherries, reserving 1/4 cup of juice. Set aside 1-3 cherries for decoration. Chop remaining cherries; set aside.
• 2. In large mixing bowl, combine cake mix, eggs, sour cream, oil, cherry juice and almond extract. With mixer on low speed, beat 30 seconds. Scrape sides of bowl & continue to beat with mixer on high speed for. 1/2 minutes. Stir in chopped cherries. Pour batter into prepared pans. Place in oven and bake 25-30 minutes or until done. Insert toothpick in center of layers to test for doneness. If it comes out clean, remove from oven. Cool in pans for 10 minutes. Turn out on cooling racks. Frost when cool.
• 3. Icing: In small heavy saucepan, combine sugar, corn syrup and water; stir until blended. Cook without stirring over medium heat. Bring to a boil. With spoon, held above saucepan, drizzle small amount of syrup mixture. When a long thread separates from the stream of syrup; remove from heat. While beating with mixer, slowly pour hot syrup mixture into stiffly beaten egg whites. Continue beating until mixture is fluffy and spreadable. Add vanilla. Frost bottom cake layer and sprinkle with coconut. Repeat with top layer. Sprinkle remaining coconut on sides. Top with cherries. Cool cake before refrigerating.
• 4. Note: I used a large jar of maraschino cherries because I like a lot of cherries. I beat the egg whites for the icing as soon as I start cooking the syrup mixture.

CHERRY DIVINITY

Steps:

• Place egg whites in the bowl of a large stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line three 15x10x1-in. baking pans with waxed paper., In a heavy saucepan, combine the sugar, water and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Cook over medium heat, without stirring, until a candy thermometer reads 250° (hard-ball stage)., Just before the temperature is reached, beat egg whites until foamy. Gradually beat in gelatin. Beat until stiff peaks form. With mixer running on high speed, carefully pour hot syrup in a slow, steady stream into the bowl. Beat just until candy loses its gloss and holds its shape, about 5 minutes. Immediately stir in walnuts., Quickly drop by tablespoonfuls onto prepared pans. Let stand at room temperature overnight or until dry to the touch. Store in an airtight container at room temperature.

CHERRY ANGEL FOOD CAKE WITH DIVINITY ICING

Steps:

• 1. Place oven rack in lowest position. Preheat oven to 325 degrees. Reserve 2 tablespoons of cherry juice and halve 6 cherries for icing; refrigerate. Add enough water to remaining cherry juice to make 1 1/4 cups. Chop the remaining cherries and drain; set aside.
• 2. In large metal or glass bowl, combine cake mix, liquid and almond extract. With electric mixer on low speed, beat 30 seconds; increase speed to medium and continue beating 1 minute. Fold in cherries. Pour batter into a 10" Angel Food Cake Pan. Bake for 47 minutes or until top is golden brown and cracks in cake are not sticky but very dry. Top should spring back when lightly touched. Immediately, turn pan upside down onto glass bottle or heatproof funnel. Let hang 1 hour or until cake is completely cool. Use a long metal spatula or knife to loosen sides of cake; remove from pan.
• 3. In large glass bowl, beat egg whites until soft peaks form. Place sugar, corn syrup, cherry juice and water in small sauce pan. Do not mix or stir. Cook on medium high heat. Bring to a boil and boil 2 minutes or until sugar syrup registers 240 degrees on candy thermometer. With mixer on high speed, beat the egg whites while slowly adding the syrup in a thin stream. Beat until mixture is thick and glossy. Add almond and vanilla extracts; just beat until blended. Immediately spread icing on cake before it sets up. Decorate with cherry halves.
• 4. Notes: Do not grease cake pan. The icing will be a light pink, add a few drops of red food coloring if you prefer a darker pink. Set out the egg whites about 30 minutes or an hour before using. Do not leave them out for an extended period of time.

CHERRY DIVINITY

Steps:

• Grease an 11 1/2 x 7 1/2 in baking dish.
• Mix sugar, syrup, and water in a 2 quart glass measure.
• Microwave uncovered on high, stirring twice, 15- 17 minutes until sypur reaches hard ball stage (260 on instant- read thermometer or forms a hard ball when a small amount is dropped into very cold water).
• Meanwhile, beat egg whites in med-size bowl with an electric mixer until soft peaks form when beaters are lifted.
• Gradually add gelatin, beating until whites are stiff and glossy.
• While beating, constantly pour the hot syrup into the egg-white mixture and continue beating until mixture is very thick.
• Stir in walnuts and vanilla.
• Spread into prepared dish.
• Let stand at room temperature until completely cool and set, about 4 hours or overnight.
• Cut into 1 inch squares.
• Store in airtight container in a cool dry place.

CHERRY DIVINITY

Steps:

• Mix together the sugar, corn syrup and water.
• Boil to hard ball stage.
• Beat two egg whites and beat in the gelatin powder.
• Pour the hot syrup slowly over the beaten egg whites.
• Beat everything together.
• Add the chopped nuts and coconut.
• Pour into buttered pan.
• Cut into squares when cool.