Time 1h Yield 36 Number Of Ingredients 12 Steps:
Heat oven to 375°F. In medium bowl, stir together cookie mix, flour, butter, egg, cherry extract, almond extract and cherry juice with spoon until soft dough forms. Stir in chopped cherries and miniature chocolate chips. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake 7 to 9 minutes or until edges are light golden brown. Using end of wooden spoon handle, immediately make indentation in center of each cookie. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely. In small microwavable bowl, microwave 1/4 cup chocolate chips and the shortening uncovered on High in 30-second increments, stirring after each, until chips are softened; stir until smooth. Dip each stemmed cherry in melted chocolate and place in indentation of each cooled cookie.
Time 1h10m Yield 12 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. In a large bowl, stir together cake mix and cocoa. Make a well in the center and pour in water, mayonnaise and eggs. Beat on low speed until blended. Scrape bowl, and beat 2 minutes on medium speed. Stir in chopped nuts and cherries. Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Time 55m Number Of Ingredients 25 Steps:
Preheat oven to 375 degrees Grease two 9-inch round baking pans, line with parchment paper or waxed paper, set aside In a large bowl, stir together granulated sugar, cocoa powder, baking powder, baking soda, salt and all-purpose flour In a separate bowl, combine the eggs, buttermilk, oil and vanilla extract, mix well Add wet ingredients to the dry ingredients and mix to combine Stir in boiling water and mix Pour batter into prepared pans Bake for 25-30 minutes or until a toothpick inserted in center comes out clean Let cool in the pans for 10 minutes, then remove the cakes to wire racks and let cool completely In a large mixer bowl, beat softened butter until completely smooth and fluffy Slowly add half of the powdered sugar and mix until smooth Add 5 tablespoons of cherry juice and almond extract and mix until smooth Slowly add the remaining powdered sugar and mix until smooth Add chopped cherries and mix until completely combined In a the bowl of an electric stand mixer, fitted with paddle attachment, whip butter on high speed until fluffy, about 5 minutes, occasionally scraping down sides of the bowl Sift in cocoa powder then add in powdered sugar, 3 tablespoons heavy cream and vanilla and mix on low speed until combine, scrapping down the sides of the bowls as needed and adding up to 1 tablespoon additional cream to thin if desired Place chocolate chips into a bowl, bring heavy cream just barely to a simmer and pour over chocolate chips Stir with a spatula until combined and smooth Allow to cool and thicken slightly before using on cake Place one of the chocolate cake rounds on a serving platter Spread maraschino cherry buttercream filling over the cake Set another cake layer on top of the filling and spread chocolate frosting over the entire cake Drizzle the chocolate glaze around the edge of the cake then pour the remainder of the glaze on top of the cake and spread evenly Allow the glaze to firm then pipe chocolate frosting around the edge of the cake and top with cherries, sprinkle with sliced almonds if desired Serve
Time 1h35m Yield 12 servings. Number Of Ingredients 14 Steps:
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add the cherry juice, water and extract; mix well. Combine the flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. , Divide batter in half. To 1 portion, add cherries and walnuts; mix well. To the second portion, add chocolate; mix well. Spoon half the cherry mixture into a greased and floured 10-in. fluted tube pan. Cover with half of the chocolate mixture. Repeat layers. , Bake at 350° until a toothpick inserted near center comes out clean, about 1-1/4 hours. Cool for 15 minutes; remove from pan to a wire rack to cool completely. Dust with confectioners’ sugar if desired.
Time 50m Yield 1 cake, 8-10 serving(s) Number Of Ingredients 10 Steps:
Heat oven to 350 degrees. Grease and flour one 13 x 9 1/2 inch pan. Sift dry ingredients together. Add shortning, cherry juice, cherries and milk. Beat 2 minutes medium speed. Add egg whites. Beat 2 more minutes. Fold in nuts. Pour into pans. Bake 35 to 40 minutes or until golden.
Yield 24 Number Of Ingredients 18 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, mix flour, sugar, cocoa, baking powder, soda and salt. Add eggs, coffee, milk, oil and vanilla. Beat until smooth (batter will be thin). Fold in cherries and chocolate chips. Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 35 minutes or until toothpick inserted into middle comes out clean. It’s best to leave it in the pan, because the chips and the cherries sort of sink to the bottom and solidify and will stick big time! Frost with white buttercream. For the frosting: In a large bowl, combine butter, confectioners sugar, 1/2 teaspoon salt and vanilla. Cream with an electric mixer. Add milk by the tablespoon until frosting is smooth.
More about “chocolate maraschino cherry cake recipes”
Time 1h Yield 1 cake, 12 serving(s) Number Of Ingredients 9 Steps:
Grease and flour pans (9x13 or 2 8" round pans). Sift flour and soda. cream butter and sugar. add egg, melted chocolate nuts and cherries and juice to creamed mixture. add dry ingredients and buttermilk alternately. Pour into pans Bake in a 350 oven for 30 minutes. Cool. Frost with Ganache.
