Best Fluted Chocolate Cake Recipes

FLUTED CHOCOLATE CAKE

Fluted Chocolate Cake image

When I make this yummy, economical cake for my son and husband, it brings back many fond memories for me.-Lori Bennett, Greencastle, Indiana

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

1 cup Miracle Whip
1 cup water
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup sugar
2 tablespoons baking cocoa
2 teaspoons baking soda
1/4 teaspoon salt
Confectioners' sugar, optional

Steps:

In a bowl, combine Miracle Whip, water and vanilla. Combine the flour, sugar, cocoa, baking soda and salt. Add to salad dressing mixture and beat until mixed. Transfer to a greased and floured 10-in. fluted tube pan (pan will not be full). , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 238 calories, Fat 10g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 386mg sodium, Carbohydrate 36g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.

FLUTED CHOCOLATE MARASCHINO CHERRY CAKE

Fluted Chocolate Maraschino Cherry Cake image

Make and share this Fluted Chocolate Maraschino Cherry Cake recipe from Food.com.

Provided by Mom2Rose

Categories Dessert

Time 55m

Yield 12 , 12 serving(s)

Number Of Ingredients 15

Ingredients

2/3 cup butter or 2/3 cup margarine, softened
1 3/4 cups sugar
2 eggs
1 1/4 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
3/4 cup hershey's special dark cocoa
1 1/2 teaspoons baking soda
1 1/2 cups sour cream
powdered sugar
1 cup whipping cream
3 tablespoons powdered sugar
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
1/2 cup maraschino cherry, chopped

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.