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Chocolate Covered Cherry Cake Recipe


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     Chocolate Covered Cherry Cake

Category   Desserts - Breads
Sub Category   None

2 3/4 c. sifted flour
4 tsp. baking powder
3/4 tsp. salt
4 egg whites
1 1/2 c. sugar
3/4 c. butter
1 c. milk
1 tsp. vanilla extract
1/2 tsp. almond extract
1 can cherry pie filling
3-5 squares Hershey's chocolate bar, grated
1 pkg. (14 oz) chocolate Candy Melts
1/2 c. whipping cream
Whipped Cream
marashino cherries

Measure flour, baking powder, salt; sift together. In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks. Cream butter or margarine. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and beat thoroughly into batter. Spread evenly in 2, 9-inch rounds which have been greased and floured. Bake at 350-degrees for 30-35 minutes or until done. Cool cakes in pan 10 minutes, then remove from pans and transfer to baking racks to finish cooling. Coll completely before moving onto the next step.
Once cake has cooled completely, slice small dip into 'bottom' layer. Place bottom layer on 8-inch round cake board/disk. Place disk on cooling rack and place rack on cookie sheet. Then, grate enough chocolate to cover bottom of dip. Fill dip with cherry pie filling, top with more grated chocolate. Add top layer.
Chop Candy Melts finely or use a food processor. Heat whipping cream in saucepan just to boiling point. DO NOT BOIL. Remove from heat, add chopped Candy Melts, stir until smooth and glossy. If mixture is too thick, add 1-2 tbsp. warm whipping cream. Pour glaze onto top center of cake and work outward toward edges. Once cake is covered to your liking allow chocolate to finish dripping. Chocolate will begin to harden as it cools. Allow chocolate to set completely before moving on.
(You can skip this step. It's more for presentation as once whipped cream hits the air it begins to melt so it really doesn't last long.) For this step, you can use a piping bag filled with whipped cream or a can of Redi-whip. Make small, evenly spaced, mounds (much like piping icing onto a cupcake) with whipped cream around the outside edge of cake. Add a maraschino cherry to each mound. You can grate chocolate on top or leave it as is.
Serving Suggestions
I created this for my Mom on Mother's Day. It's a great gift if someone you know loves chocolate covered cherries.

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