Best Chocolate Covered Cherry 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-COVERED-CHERRY DUMP CAKE

Steps:

• Preheat oven to 350°. Mix pie filling, chocolate chips and extract; spread into a greased 13x9-in. baking dish. Sprinkle with cake mix and pecans; drizzle with melted butter., Bake until top is set and filling is bubbly, 35-40 minutes. Serve warm.

CHOCOLATE-COVERED CHERRY PUDDING CAKE

Steps:

• In a large bowl, beat the sour cream, oil, butter and vanilla until blended. Combine the flour, sugars, cocoa, baking powder, cinnamon and salt. Add to sour cream mixture just until combined. Stir in cherries and chips. Pour into a 3-qt. slow cooker coated with cooking spray., In a small bowl, combine brown sugar and cocoa. Stir in hot water until blended. Pour over the batter (do not stir). Cover and cook on high for 2 to 2-1/2 hours or until set. Let stand for 15 minutes. If desired, dust servings with confectioners' sugar.

CHOCOLATE-COVERED CHERRY CAKE

Steps:

• Place rack in center of the oven and preheat to 350degrees.
• Lightly mist a 13x9 inch baking pan with vegetable oil spray.
• Set pan aside.
• Place all ingredients into large mixing bowl and beat with electric mixer on low for 1 minute.
• Stop the machine and scrape down the sides of the bowl with a rubber spatula.
• Increase speed to medium and beat for 2 minutes more.
• The batter should look thick and well blended.
• Pour the batter into the prepared pan, smoothing the top with a spatula.
• Place the pan in the oven.
• Bake the cake for 30-35 minutes.
• Remove the pan from the oven and place it on a wire rack to cool.
• Serve with a chocolate glaze or frosting.
• (That wasn't included in the recipe).

CHOCOLATE COVERED CHERRY CAKE

Steps:

• 1. Oven rack in center, preheat oven to 350 Lightly mist a 13x 9 in cake pan with veg. oil spray
• 2. place cake mix, cherry pie filling ,eggs and almond extract in large mixing bowl. Blend with mixer on low for 1 min. scrape down sides increase mixer speed to medium and beat 2 mins.Batter should look thick and well blended. Pour into prepared pan.
• 3. Bake until it springs back when lightly pressed with finger and just starts to pull away from sides of pan. 30 to 35 min. remove from oven and place on wire rack while you make glaze
• 4. place sugar,butter and milk in small saucepan over med-low heat and cook stiring constantly until mix comes to boil. Boil stiring constantly for 1 min. remove pan from stove and add chocolate chips stiring until chips are melted and glaze is smooth. It will look thin but will firm up Pour over warm cake and cover entire surface Cool cake at least 20 min before cutting. Cake can be stored for up to 5 days at room temperature or 1 week in refrigerator. .can also be frozen for up to 6 months wrapped in foil Thaw over night on counter.

CHOCOLATE COVERED CHERRY DUMP CAKE

Steps:

• 1. Mix pie filling, chocolate chips and almond extract. Spread into a greased 9 X 13 inch baking dish.
• 2. Put cake mix over pie filling. Then put pecans over cake mix. Drizzle with melted butter.
• 3. Bake at 350 degrees for 40 to 45 minutes. Serve warm.

CHOCOLATE COVERED CHERRY CAKE TRUFFLES

Steps:

• Preheat oven to 350* F
• Prepare cake mix as instructed on back of box. Once all ingredients are mixed together pour into a 9x13" cake pan. Bake in the oven for 35-40 mins until you can stick a toothpick in the center and it comes out clean.
• Let the cake cool for about an hour or so and crumble it into a large mixing bowl. Stir in the can of Cherry Cake Frosting. Make sure all the cake is coated with it. Put it in the fridge to cool for 2-3 hours (or overnight if you have time.)
• Once the cake is cooled off, pinch off a little piece of it and flatten it out. Take a maraschino cherry (dry them off before you use them) and place it in the middle of the flattened out filling and roll it into a ball. Do this until you have either ran out of cherries or ran out of cake.
• After you have made as many balls of dough as possible heat up the chocolate chips on low heat in a teflon based kettle. It may be a little thick after it is melted. You can thin it out by adding a tsp of vegetable oil at a time until it gets to your desired consistency. Dip the cake truffles in the chocolate and lift them out with a fork. Place on waxed paper to set and cool. Garnish with whatever topping you would like. I like to use shaved almonds on mine.

CHOCOLATE COVERED CHERRY SHEET CAKE WITH POUR -OVER GLAZE

Steps:

• Lightly grease a 13 x 9 baking pan or spray with vegetable oil spray. Set pan aside.
• Preheat oven to 350 dg. with rack in center of oven.
• Place cake mix, cherry pie filling, eggs and almond extract in a large mixing bowl. Blend at low speed for 1 minute, then stop and scrape down sides of bowl with rubber spatula. Increase the mixer speed to medium and beat 2 minutes more. Batter should look thick and well-blended.
• Pour batter into prepared pan, smoothing top with spatula, then place in oven. Bake 30-34 minutes, until cake springs back in center when touched. Place on rack while making glaze.
• Place sugar, butter and milk in a small sauceman over medium-low heat, stirring constantly until mixture comes to a boil. Boil gently for 1 minute, stirring constantly.
• Remove pan from heat and mix in chocolate chips. After chips have melted and glaze is smooth, pour it over the warm cake so that it covers entire surface. The glaze with be thin, but will firm up. (I speed up the process by chilling cake.).
• After glaze is set and cake has cooled down, cut into serving size pieces and enjoy!
• (NOTE: The glaze is very rich. If you are not as much of a chocolate lover as I (huh?) make sure there is only a thin layer covering top of cake.).

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.

CHOCOLATE COVERED CHERRY REFRIGERATOR CAKE

Steps:

• 1. Heat oven to 350^. Spray a 9x13-inch cake pan with no-stick spray,set aside. In a small bowl,combine jello and boiling water, stir until dissolved, add the cold water.stir to blend. Refrigerate.
• 2. In a large mixer bowl make cake according to package directions. Pour into prepared pan. Bake according to pan size directions. While cake in baking prepare pudding. Mix together the pudding mix and the cold milk with a whisk until it thickens. Place in refrigerator, until ready to use.
• 3. When cake is done-poke holes all over top of cake using a chop stick or wooden spoon handle. Pour jello mixture over hot cake slowly until all used up. Now spread pudding mixture over top of the cake, evenly.
• 4. Next spread Cool Whip over all evenly and then sprinkle chocolate chips on top. Chill for about one hour. Enjoy.

CHOCOLATE COVERED CHERRY CAKE

Steps:

• Preheat oven to 350 degrees.
• Prepare a 13x9-inch baking pan by lightly spraying.
• Place 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. Scape down the bowl several times to incorporate all the mix.
• Increase mixer speed to medium and beat 2 minutes more.
• Pour the batter into the prepared pan, smoothing the top with a rubber spatula.
• Place in oven.
• Cake is ready when a toothpick comes out clean and it starts to pull away from the sides.
• Cool on wire rack
• For the glaze, when the cake is removed from the oven, place sugar, butter and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil.
• Boil, while stirring, 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.
• Cool the cake for 20 minutes more before cutting it into squares and serving.

CHOCOLATE-COVERED CHERRY POKE CAKE

Steps:

• Remove lid from foil pound cake package. (Do not remove cake from pan.) Pierce cake with skewer or large fork at 1/2-inch intervals.
• Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water. Pour over cake. Refrigerate 1 hour.
• Invert cake onto platter. Cut cake horizontally in half. Spread bottom half of cake with 1/3 cup COOL WHIP; top with half the cherries. Cover with top cake layer.
• Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min.; stir until blended. Let stand 5 min. Spread over top and sides of cake. Garnish with remaining cherries.

CHOCOLATE COVERED CHERRY CAKE

Steps:

• 1. Preheat oven to 350°. Lightly mist a 9x13 inch pan with Pam. Set aside.
• 2. Place the cake mix, cherry pie filling, eggs and almond extract in a large bowl. Blend with an electric mixer on low speed for 1 minute. Scrape the bowl down the sides and beat 2 minutes more. The batter should look thick and well blended.
• 3. Pour batter into the prepared pan, smoothing top with a rubber spatula. Place on middle rack of oven. Bake the cake until it springs back when lightly pressed with your finger and it just starts to pull away from the pan (30-35 minutes).
• 4. For the glaze, place the sugar, butter and milk in a small saucepan over medium-low heat and cook, stirring constantly, until mixture comes to a boil. Boil, stirring constantly for one minute.
• 5. Remove from heat and stir in chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake,so that it covers the whole surface. The glaze will be thin, but will firm up. Cool the cake for 20 minutes before cutting into squares and serving.