CHOCOLATE CHERRY CAKE I RECIPE | ALLRECIPES
This recipe uses chocolate cake mix and cherry pie filling for an easy and delicious cake with a frosting made with chocolate chips.
Provided by Kathy Pieniazek
Categories Chocolate Cake From a Mix
Yield 1 - 9 x 13 inch cake
Number Of Ingredients 7
Steps:
- Combine cake mix, cherry pie filling, and three eggs. Mix until well blended.
- Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
- To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
- Remove from heat.
- Stir in chocolate pieces until melted and smooth.
- Frost when cake is cool.
Nutrition Facts : Calories 291.1 calories, CarbohydrateContent 47.5 g, CholesterolContent 39.8 mg, FatContent 11.4 g, FiberContent 1.4 g, ProteinContent 3.4 g, SaturatedFatContent 4.9 g, SodiumContent 280.2 mg, SugarContent 27.5 g
FLORENTINE BISCUITS RECIPE | BBC GOOD FOOD
We've given the classic Florentine a chocolate covered biscuity base so they're perfect for dunking. Enjoy yourself or give as a homemade gift
Provided by Cassie Best
Categories Dessert, Treat
Total Time 1 hours 20 minutes
Prep Time 55 minutes
Cook Time 25 minutes
Yield makes 36
Number Of Ingredients 13
Steps:
- To make the biscuits, put the butter, sugar and vanilla in a bowl and beat with an electric whisk until creamy. Add the flour and cinnamon, and combine with a spatula to make a soft dough. Form into a ball, wrap in cling film and chill for at least 1 hr.
- In a saucepan, melt the butter, sugar, golden syrup and salt. Remove from the heat and whisk in the flour, then stir in the cherries and almonds. Set aside to cool and firm up a little. Heat oven to 180C/160C fan/gas 4 and line a baking sheet with parchment.
- Tip the dough onto a floured work surface and roll out to the thickness of a £1 coin. Using a 6cm fluted cookie cutter, stamp out as many circles as you can, then scrunch up the trimmings, re -roll and stamp out some more. Transfer to the baking sheet, and spoon some of the Florentine mixture onto each biscuit until it’s all used up. Bake on the middle shelf for 12-15 mins until the biscuits are golden and the topping has melted. Leave to cool on the sheet for at least 15 mins.
- While the biscuits cool, melt the chocolate in a small heatproof bowl suspended over a pan of gently simmering water, or in short bursts in the microwave. Stir every 30 secs or so to ensure it doesn’t burn. Dip each biscuit about a third of the way into the chocolate, then return to the sheet to set. You may need to spoon the chocolate over the final few. Will keep for up to four days in a sealed container.
Nutrition Facts : Calories 137 calories, FatContent 8 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.2 milligram of sodium
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