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Chocolate Cakes with Cherry Cream Filling. Great recipe for Chocolate Cakes with Cherry Cream Filling. The cakes make a nice Valentine or Christmas cake in. That left a little over a cup of filling to use for topping with Cool Whip.

Chocolate Cakes with Cherry Cream Filling Cherry is great with all of those flavors. Vary the cake flavor altogether, and use coconut, vanilla, or a yellow cake mix. Cherry filling and chocolate frosting would still work with those cake bases.

Hello everybody, it's Jim, welcome to my recipe site. Today, we're going to make a special dish, chocolate cakes with cherry cream filling. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Chocolate Cakes with Cherry Cream Filling is one of the most popular of recent trending meals in the world. It's enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They're nice and they look wonderful. Chocolate Cakes with Cherry Cream Filling is something that I have loved my entire life.

Great recipe for Chocolate Cakes with Cherry Cream Filling. The cakes make a nice Valentine or Christmas cake in. That left a little over a cup of filling to use for topping with Cool Whip.

To begin with this particular recipe, we have to first prepare a few components. You can cook chocolate cakes with cherry cream filling using 27 ingredients and 27 steps. Here is how you cook it.

The ingredients needed to make Chocolate Cakes with Cherry Cream Filling:

Take of CHOCOLATE CAKE.
Take 1 1/4 cup of hot coffee.
Take 1 cup of unsweetened cocoa powder.
Make ready 2 1/2 cup of all-purpose flour.
Take 1 tsp of salt.
Make ready 2 1/2 tsp of baking soda.
Take 2 cup of granulated sugar.
Make ready 3 of large eggs.
Make ready 1 1/4 cup of sour cream.
Take 1 cup of canola oil.
Make ready 1 tsp of vanilla extract.
Prepare of CHERRY CREAM FILLING.
Prepare 1 of 3 ounce box of cherry jello.
Take 3/4 cup of boiling water.
Make ready 1 1/4 cup of neavy whipping cream.
Get 1 tbsp of maraschino cherry juice, from the jar of cherries.
Make ready 1 tsp of vanilla extract.
Get of WHITE CHOCOLATE GLAZE.
Make ready 16 oz of chopped good quality white chocolate.
Prepare 1 1/2 cup of heavy whipping cream.
Get of CHOCOLATE COVERED CHERRIES.
Make ready of maraschino cherrys. You will need 6 if making tiered cakes. You will need 18 for cupcakes.
Prepare 4 of to 6 ounces semi sweet hocolate, chopped of chips. Use the 4 ounces,for the tiered cakes. Use 6 ounces for the cupcakes.
Get of GARNISHES.
Prepare 1/2 cup of colored sprinkles for cupcakes.
Prepare of pink ecorating icing.
Make ready 1 3/4 oz of pearl,decorating candies.

In a small saucepan, combine sugar, butter or margarine, and milk. Whisk together flour, sugar, cocoa, baking soda, and salt in a large mixing bowl. (Don't use a mixer.) Combine water, oil, vinegar, instant coffee, and vanilla in a large measuring cup. In a large bowl, combine the cake mix, eggs and extract until well blended. Stir in one can of pie filling until blended.

Instructions to make Chocolate Cakes with Cherry Cream Filling:

MAKE CAKES.
Preheat oven to 350. Spray cake molds with non stick spray. I used the tiered molds shown below. I also made large cupcakes with this recipe. It will make 18 large cupcakes if you prefer them. Line cupcake tins with foil or paper liners..
In a medium bowl whisk coffee and cocoa powder until smooth.
In another bowl combine flour, salt and baking soda.
In a third large bowl beat eggs and sugar until smooth and light.
Add flour all at once, stir just until combined , stir in sour cream then oil until combined. Finally add coffee/cocoa mixture and stir until smooth.
Fill tiered cake molds to bottom of top tier. For cupcakes fill cups 2/3 full.
Bake about 22 to 26 minutes for tiered cakes until a long skewer comes out clean. Cook cupcakes 22 to 24 minutes until toothpick comes out clean. Rotate pans of both cakes for even cooking halfway through.
Cool tiered cakes completely in pans before turning out. Cool.cupcakes 10 minutes then cool on wire racks.
MAKE CHERRY CREAM FILLING.
Dissolve jello in boiling water, add cherry juice. Cool to room temperature, do not let it set up.
Meanwhile whip cream to soft peaks, add vanilla, beat until.firm peaks.
Beat in room temperature gelatin, refrigerate while preparing cakes.
For tired cakes cut a long come in bottom of cake, resting cake upside down in a small glass..
Pipe or spoon filling into cake cover with cut cake pieces. Chill overnight in glass to set filling..
For cupcakes, cut a cone of cake from the top.center.
Pipe or spoon filIng into cupcake, cover with cut cake piece and chill overnight.
MAKE GLAZE.
Have chopped chocolate in large bowl. Heat chocolate in microwave or stovetop until just hot, pour over chocolate let sit ·1 minute then stir until smooth. Let cool to thicken slightly about 1 hour. It should still be able to.pour.
Ladle over tiered cakes to cover ,chill until set.
Spoon glaze on top of cupcakes and add sprinkles to them now while glaze is not set so they stick..
MAKE CHOCOLATE COVERED CHERRIES.
Dry cheerys with paper towels..
Dip each cherry in chocolate, place on foil lined plate and chill until set.
Decorate tiered cakes with decorators icing and pearl candy. Top with chocolate covered cherry.
Top cupcakes with chocolate covered cherrys ( the sprinkles were added with wet glaze ).
Keep in refrigerator.

Cool completely on a wire rack. For a lighter, fluffier cake, sift the cake mix before adding the other ingredients. For an extra rich and dense cake, don't use the ingredients recommended on the side of the box. Instructions For the Chocolate Cherry Cake. In mixing bowl, combine sour cream, water, eggs, & flavorings.

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