Best Heart Shaped Chocolate Cherries Cream Cake Recipes
CHOCOLATE HEART CAKE
Showing your love for Valentine's Day is sweet and easy when you have cake mix, frosting and a heart-shaped foil pan.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Grease or spray bottoms only of foil pans. Make cake batter as directed on box. Pour into pans.
- Bake 26 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- Spread frosting over cakes. Decorate with candies. Store loosely covered.
Nutrition Facts : Calories 280, Carbohydrate 39 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 25 g, TransFat 1 1/2 g
CHERRY CHOCOLATE CAKE
I've had the recipe for this chocolate cherry cake for years-it's a chocolate lover's delight! It's so easy to make, and is perfect for cupcakes and bake sale treats, too. I get many requests for the recipe. -Ann Purchase, Panama City, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 18 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 187 calories, Fat 6g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 253mg sodium, Carbohydrate 33g carbohydrate, Fiber 1g fiber), Protein 3g protein.
WEIGHT WATCHERS CHOCOLATE-RASPBERRY HEART CAKE
If you're looking for a decadent chocolate dessert to serve this Valentine's Day, but don't want all the fat and calories, try this one. It has 5 points values per serving.
Provided by CookingONTheSide
Categories Dessert
Time 55m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- Coat an 8-inch-round disposable aluminum pan with cooking spray and sprinkle with flour. Bend sides of pan to form a heart shape.
- Mix together cake mix, water, egg substitute and 1/3 cup of jam with an electric mixer on low speed for 30 seconds; change speed to high and mix for 2 minutes more.
- Pour into prepared pan and bake until toothpick inserted in center comes out clean, about 30 minutes.
- Cool on a wire rack for 10 minutes.
- Invert onto a plate and remove from pan; place right side up on wire rack and allow to cool completely.
- Meanwhile, melt chocolate in a double boiler over simmering water; allow to cool, then stir in remaining jam and half-and-half. Frost cake with chocolate mixture and outline perimeter of cake with raspberries.
- (Note: If chocolate mixture stiffens while frosting cake, microwave for 30 seconds to soften.).
Nutrition Facts : Calories 134, Fat 6.1, SaturatedFat 3.8, Cholesterol 0.5, Sodium 35.5, Carbohydrate 21.2, Fiber 2.5, Sugar 11.9, Protein 2.5
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