Easy Chocolate Cherry Bundt Cake Only 3 Ingredients Quick And Easy Preheat oven to 325 degrees f. grease and flour a 9 10 inch bundt pan well. in a large bowl, add all the cake ingredients and mix for about 30 seconds with an electric mixer. scrape down the sides of the bowl and the bottom, then mix again for about 1 minute. batter will be a little thick. Spray 13×9 inch baking pan with a cooking spray. in a large mixing bowl with a whisk attachment, beat the eggs for a minute until fluffy. add chocolate cake mix and cherry pie filling, and continue to beat the mixture until smooth, starting on low speed and gradually increasing the speed to medium high.
Easy Chocolate Cherry Bundt Cake Only 3 Ingredients Quick And Easy While the cake is finishing up, make the frosting in a large saucepan. combine the sugar, butter, and milk in the pan and bring the mixture to a boil for 1 minute, while stirring constantly. if you like your frosting thicker, let it boil for 2 3 minutes. remove the pan from the heat and add in the chocolate chips and vanilla. Step 1: preheat your oven to 350 degrees f (177 c). use cooking spray or softened butter to grease the inside of a bundt pan. step 2: in a large bowl add cake mix, eggs, oil, and almond extract. beat with a hand mixer on medium speed for 2 minutes. stir in canned cherry pie filling until well combined. Bake for 40 45 minutes. cool for 15 minutes and invert onto a cake plate. cool cake completely; approximately 2 hours. in a microwavable bowl or pyrex measuring cup, microwave butter, and corn syrup for 45 seconds at 50% power. add chocolate chips and microwave for 45 seconds at 50% power. Bake in oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. cool in pan for 10 15 minutes, then invert onto serving plate and cool completely. while cake is cooling, make ganache topping by heating the heavy cream until hot but not boiling. take off heat and add in chocolate.
Chocolate Cherry Bundt Cake Foodtalk Bake for 40 45 minutes. cool for 15 minutes and invert onto a cake plate. cool cake completely; approximately 2 hours. in a microwavable bowl or pyrex measuring cup, microwave butter, and corn syrup for 45 seconds at 50% power. add chocolate chips and microwave for 45 seconds at 50% power. Bake in oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. cool in pan for 10 15 minutes, then invert onto serving plate and cool completely. while cake is cooling, make ganache topping by heating the heavy cream until hot but not boiling. take off heat and add in chocolate. Directions. preheat the oven to 375 f (or to the temperature stated on your box cake mix). grease and line a rectangular tin, approximately 7x11 inches in size. add the chocolate cake mix to a large mixing bowl. add the eggs, and beat with an electric hand whisk until smooth. Melt the rest of the chocolate at bain marie. wet ingredients: cream butter and sugar in a large bowl for 3 4 minutes (1). scrape the batter from the sides of the bowl. add the eggs, one after another, and beat well after each addition. add vanilla extract and heavy cream and combine (2).
Comments are closed.