Heavenly Chocolate Cherry Cake Recipe

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Heavenly Chocolate cherry cake

I came up with this recipe for my Mother-in-law’s birthday.  She wanted a chocolate cake along with cherries.  I used a chocolate cake mix, chocolate pudding along with cherry pie filling and whipping cream to create this incredible dessert.  Yes it is Heavenly!

This recipe is linking up with Stonegable and Worthing Court

Heavenly Chocolate Cherry Cake Recipe
 
Prep time
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Total time
 
Author:
Serves: 10
Ingredients
  • 1 box of chocolate cake mix with pudding in the mix, prepared in two 8 or 9 inch round cake pans
  • 1 (3.9 ounce) box instant chocolate pudding prepared by following instructions on box
  • 1 (20 ounce) can cherry pie filling
  • 1 pint heavy whipping cream, chilled
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • Optional Garnish: chocolate shavings
Instructions
  1. Follow directions on cake box to bake 2 (8 to 9 inch) round cakes. Set prepared cakes aside to cool completely.
  2. Follow directions on instant chocolate pudding, prepare and set aside.
  3. Place large mixing bowl and beaters in freezer for 30 minutes to chill before whipping the cream. Add cream to chilled bowl and beat with electric mixer on high until soft peaks form. Add powdered sugar and vanilla. Beat until cream hold peaks.
  4. Using a bread knife cut cakes in half making 4 layers instead of 2.
  5. On bottom of cake plate, spread 1 heaping tablespoon of pudding and cherry pie filling. Now place first layer on top of pudding/cherry mixture.
  6. Next spread ½ of pudding on top of first cake layer along with ½ of cherry pie filling.. Second layer spread with whipped cream. Third layer spread with remaining pudding and cherry pie filling. Place top layer on cake and cover entire cake with whipped cream.
  7. Optional: Garnish with chocolate shavings.
  8. Keep in refrigerator until ready to serve.
Notes
Bless the Lord all my soul and all that is within me bless His holy name!

 


Cream Cheese Pound Cake with Powdered Sugar Glaze

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Cream Cheese Pound with powdered sugar glaze

This is the BEST Cream Cheese Pound Cake I have ever tasted!  For real.  Very, very moist and what makes it even more yummy is the sugar glaze that you pour over the cake right out of the oven.  It soaks into the cake and makes it extra moist.

Cream Cheese Pound Cake with Powdered Sugar Glaze
 
Prep time
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Author:
Serves: 12
Ingredients
  • 1 ½ cups butter, softened, unsalted
  • 1 (8 ounce) package cream cheese, softened
  • 3 cups sugar
  • 6 eggs
  • 1 ½ teaspoon vanilla
  • 3 cups all purpose flour
  • Glaze:
  • 1 cup powdered sugar
  • ½ teaspoon vanilla
  • 2 tablespoons milk
Instructions
  1. Preheat oven to 300 degrees.
  2. Grease and flour bundt pan . Set aside.
  3. In large bowl, beat butter, cream cheese together until creamy. Add sugar. Beat until well blended. Add eggs. Beat just until yellow disappears. Add Vanilla mix well. Add flour to butter mixture, beating at low speed until blended.
  4. Pour into prepared bundt pan.
  5. Bake for 1hour and 45 minutes or until wooded tooth pick comes out clean in center of cake.
  6. To make glaze, in a medium bowl combine powdered sugar, vanilla and milk together. Stir until smooth.
  7. Once cake is done. While still in bundt pan, poke small holes in top of cake and pour the glaze over the top. Let cool for 20 minutes then remove cake onto cake plate.
  8. Cooking tip: To make cake extra moist place 2 to 3 cups of water in oven while cooking cake…

 


Chocolate Raspberry Cake Bites

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Chocolate Raspberry Cake Bites

Cute little cake bites that are very easy to put together.  Great for a snack or for your next party.


Chocolate Raspberry Cake Bites
 
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Author:
Serves: 35
Ingredients
  • Frozen Pound Cake (Can be found in grocery freezer section)
  • Raspberry Filling:
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 4 tablespoons Raspberry Jam or Preserves
  • Chocolate:
  • 16 oz. or 2 cups of Semi Sweet Chocolate
  • 2 teaspoons of shortening
Instructions
  1. Line baking sheet with wax paper. Set aside
  2. Using blender mix cream cheese and powdered sugar together until smooth. Stir in raspberry preserves. Set aside.
  3. Slice frozen pound cake into ¼ inch slices.
  4. Sandwich 1 full teaspoon of cream cheese mixture between 2 slices of cake. Cut each sandwich into 8 squares.
  5. In medium bowl, microwave chocolate and shortening for 90 seconds. Remove from microwave and stir until smooth.
  6. Use toothpick to dip each square into melted chocolate. Coat completely.
  7. Set on baking sheet. Refrigerate 20 minutes until chocolate is set.
  8. NOTE: Keep leftovers refrigerated for up to 3 days.

 


Coconut Finger Cakes White Chocolate

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White Chocolate coconut Finger Cakes

Words cannot describe how delicious these little jewels are…..Impress your family and friends with these….So easy and fast to make.  You are going to love these!! for sure….  🙂


Coconut Finger Cakes White Chocolate
 
Prep time
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Author:
Serves: 24
Ingredients
  • 1 Frozen Pound Cake (Found in freezer section)
  • Coconut Cream Cheese Filling:
  • 8 oz. cream cheese, softened
  • 1 ½ cup confectioners’ sugar
  • 1 cup shredded coconut, divided
  • ½ tsp. vanilla extract
  • Chocolate:
  • 16 oz. or 2 cups of white chocolate
  • 2 teaspoons of shortening
Instructions
  1. Line baking sheet with wax paper. Set aside.
  2. Using mixer, blend together cream cheese, sugar and extract until smooth. Stir in ½ cup of coconut. Set aside.
  3. Slice frozen pound cake into ¼ inch slices.
  4. Making a cake sandwich by spreading 1 heaping teaspoon of cream cheese mixture between 2 slices of cake. Cut each sandwich into 4 finger sandwiches.
  5. In med. bowl, microwave chocolate and shortening for 90 seconds. Stir until smooth.
  6. Place cake fingers on baking sheet with wax paper. Using teaspoon drizzle chocolate on top of each cake finger making sure the chocolate runs down the side.
  7. Top each finger cake with coconut.
  8. Place in refrigerator for 20 minutes or until chocolate is set.
  9. Will keep in refrigerator for 5 days or freezer for up to 1 month.
  10. Depending the thickness of each slice and cake. Should make 24 fingers sandwiches.