Chocolate Filled Cherry Angel Cake Recipe

Ingredients

Cake:

1 pkg. angel food cake mix

1 cup water

3 tbsp. maraschino cherry juice

1/2 tsp. almond flavoring

2/3 cup chopped maraschino cherries

Filling:

1 giant (8-oz.) milk chocolate candy bar with almonds

1/3 cup milk

1 1/2 cups miniature marshmallows, or 15 large

2 cups Cool Whip

1/2 tsp. vanilla

Icing: (quick, fluffy & prepared in 7-minutes)

2 egg whites

3/4 cup sugar

1/3 cup light corn syrup

2 tbsp. maraschino cherry juice

1/4 tsp. salt

1/4 tsp. cream of tartar

1 tsp. vanilla

Cooking Directions

Cake:

Follow directions for mixing cake using the water, juice and flavoring above. After cake is mixed, gently fold in chopped cherries. Pour batter into an ungreased 10-inch tube pan. Gently cut through batter with knife to remove any air bubbles. Bake at 360 degrees for about 30 minutes until golden and slightly dry on top, or as directed on package. Invert on a funnel to cool. When cold, remove from pan and chill.

Filling:

Chop candy bar into saucepan until almonds are in small pieces. Add milk and heat on low, stirring constantly, until melted. Add marshmallows and continue stirring until they are melted. Cool it completely. Fold in Cool Whip and chill 1 to 1 1/2 hours until just beginning to set up.

Icing:

Combine first six ingredients in top of double boiler. Cook over rapidly boiling water while beating with portable electric mixer at high speed until mixture stands in stiff peaks. Remove from heat. Add vanilla and continue beating into very stiff peaks. When icing cake, make pretty swirls or hobnailed peaks with back of spoon. This easy fluffy icing makes a beautiful and delicious presentation.

Presentation (Assemble the cake):

Place on serving plate with widest side down. With serrated or electric knife, cut a one-inch layer from the top and set aside. Make two cuts around cake - the one should be one inch from outer edge and the other one inch from inner edge to a depth of 1 1/2 inches from the bottom. With fork, scoop out the section of cake between the cuts, being careful to leave substantial walls and a base of cake 1 1/2 inches on bottom. Spoon chilled filling into cake cavity. Replace top of cake and press gently. Frost cake and garnish on top with chocolate curls or chopped maraschino cherries. Chill several hours before serving. Best to slice with serrated or electric knife.

Chocolate Cherry Cake Roll Recipe

Ingredients

4 eggs

3/4 cup sugar

3/4 cup cake flour

1 teaspoon baking powder

1/2 teaspoon salt

Confectioners' sugar

FILLING:

1-1/4 cups reduced-fat whipped topping

3 tablespoons chocolate syrup

3 cups fresh or frozen pitted sweet cherries, thawed, chopped and drained

FROSTING:

1 cup reduced-fat whipped topping

2 tablespoons chocolate syrup

Additional fresh sweet cherries, optional

Directions

Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; coat the paper with cooking spray and set aside. In a large bowl, beat eggs for 3 minutes. Gradually beat in sugar; beat for 2 minutes or until thick and lemon-colored. Combine the flour, baking powder and salt; gradually add to egg mixture and mix well.

Spread evenly into prepared pan. Bake at 400° for 8-10 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For Filling: Combine whipped topping and chocolate syrup; fold in cherries. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter.

For Frosting: Combine whipped topping and chocolate syrup. Frost cake; garnish with cherries if desired. Refrigerate until serving.

Once done, it will look like this:

Yield: 12 servings.

Preparation Time: 45 min.

Baking Time: 30 min. + cooling.
Diabetic Exchanges: 2 starch, 1/2 fruit, 1/2 fat.
Nutrition Facts: 1 slice equals 189 calories, 4 g fat (2 g saturated fat), 71 mg cholesterol, 157 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.

Chocolate Cherry Cake Recipe with Cake Mix

Ingredients

1 package (18-1/4 ounces) chocolate cake mix

3/4 teaspoon ground cinnamon

2 cups (16 ounces) cherry yogurt

3 eggs

1/4 cup milk

1 teaspoon vanilla extract

1 carton (8 ounces) frozen whipped topping, thawed, divided

1 can (21 ounces) cherry pie filling, divided

Directions

In a large bowl, combine the cake mix, cinnamon, yogurt, eggs, milk and vanilla. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool completely.

Place one cake layer on a serving platter. Spread 1 cup whipped topping in a circle 1-1/2 in. wide around outer top edge of cake. Spoon 1 cup of cherry pie filling in the center. Top with second cake layer.

Spoon remaining pie filling into a star, maple leaf or other desired shape in the center. Pipe or spread remaining whipped topping on top of cake and around bottom of cake. Chill at least 1 hour before serving. Store in the refrigerator. Once done, it will look like this

Yield: 12 servings.
Preparation Time: 45 min.
Baking Time: 30 min. + cooling

Chocolate Cherry Cake Recipe

Ingredients

CAKE:

1 package (18.25 ounces) fudge cake mix

1 can (21 ounces) cherry pie filling

2 eggs, beaten

1 teaspoon almond extract

FROSTING:

1 cup sugar

1/3 cup milk

5 tablespoons butter, cubed

1 cup semisweet chocolate chips

Cooking Directions

In a bowl, stir together all cake ingredients. Pour into a greased 13-in. x 9-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.

Yield: 15-20 servings.