DEVIL FOOD CAKE PILLSBURY RECIPES

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BLACK FOREST CHERRY CAKE RECIPE - PILLSBURY.COM



Black Forest Cherry Cake Recipe - Pillsbury.com image

Bake this delicious black forest cherry cake garnished with maraschino or candied cherry and chocolate curls – dessert ready in 55 minutes.

Provided by Pillsbury Kitchens

Total Time 55 minutes

Prep Time 25 minutes

Yield 12

Number Of Ingredients 8

1 box (1 lb 2.25 oz) devil's food cake mix with pudding
2 tablespoons all-purpose flour
1 3/4 cups water
3 eggs
1 can (21 oz) cherry or cherry-cranberry pie filling
3/4 teaspoon almond extract
1 container (8 oz) frozen reduced-fat whipped topping, thawed
Maraschino or candied cherry and chocolate curls, if desired

Steps:

  • Heat oven to 350°F. Grease 15x10x1-inch pan with shortening or cooking spray. Line with foil, extending foil over short sides of pan; grease foil. In large bowl, beat cake mix, flour, water and eggs with electric mixer on low speed until moistened, scraping bowl occasionally. Beat on high speed 2 minutes, scraping bowl occasionally. Spread batter evenly in pan.
  • Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Remove cake from pan by lifting foil; place on wire rack. Cool completely, about 15 minutes.
  • Meanwhile, in small bowl, mix pie filling and 1/2 teaspoon of the almond extract.
  • Cut cooled cake in half crosswise to make 2 (10x7-inch) layers; remove foil. Place 1 cake layer on serving platter or tray; spread pie filling mixture over top. Top with remaining cake layer.
  • Stir remaining 1/4 teaspoon almond extract into whipped topping. Spread mixture over sides and top of cake. Serve immediately, or loosely cover and refrigerate until serving time. If desired, garnish each serving with maraschino or candied cherry and chocolate curls. Store in refrigerator.

Nutrition Facts : Calories 290 , CarbohydrateContent 53 g, CholesterolContent 55 mg, FatContent 1 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 360 mg, SugarContent 35 g, TransFatContent 0 g

BLACK FOREST CHERRY CAKE RECIPE - PILLSBURY.COM



Black Forest Cherry Cake Recipe - Pillsbury.com image

Bake this delicious black forest cherry cake garnished with maraschino or candied cherry and chocolate curls – dessert ready in 55 minutes.

Provided by Pillsbury Kitchens

Total Time 55 minutes

Prep Time 25 minutes

Yield 12

Number Of Ingredients 8

1 box (1 lb 2.25 oz) devil's food cake mix with pudding
2 tablespoons all-purpose flour
1 3/4 cups water
3 eggs
1 can (21 oz) cherry or cherry-cranberry pie filling
3/4 teaspoon almond extract
1 container (8 oz) frozen reduced-fat whipped topping, thawed
Maraschino or candied cherry and chocolate curls, if desired

Steps:

  • Heat oven to 350°F. Grease 15x10x1-inch pan with shortening or cooking spray. Line with foil, extending foil over short sides of pan; grease foil. In large bowl, beat cake mix, flour, water and eggs with electric mixer on low speed until moistened, scraping bowl occasionally. Beat on high speed 2 minutes, scraping bowl occasionally. Spread batter evenly in pan.
  • Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Remove cake from pan by lifting foil; place on wire rack. Cool completely, about 15 minutes.
  • Meanwhile, in small bowl, mix pie filling and 1/2 teaspoon of the almond extract.
  • Cut cooled cake in half crosswise to make 2 (10x7-inch) layers; remove foil. Place 1 cake layer on serving platter or tray; spread pie filling mixture over top. Top with remaining cake layer.
  • Stir remaining 1/4 teaspoon almond extract into whipped topping. Spread mixture over sides and top of cake. Serve immediately, or loosely cover and refrigerate until serving time. If desired, garnish each serving with maraschino or candied cherry and chocolate curls. Store in refrigerator.

Nutrition Facts : Calories 290 , CarbohydrateContent 53 g, CholesterolContent 55 mg, FatContent 1 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 360 mg, SugarContent 35 g, TransFatContent 0 g

THE FOOD TIMELINE: CAKE HISTORY NOTES
The first devil's food recipe appeared in 1900, after which recipes and references became frequent in cookbooks. The "red devil's food cake," given a reddish-brown color by the mixture of cocoa and baking soda, is post-World War II version of the standard devil's food cake."
From foodtimeline.org
See details


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Thank you, thank you, thank you! My husband is diabetic and loves cake, I have been buying the Pillsbury reduced sugar cake mixes for him and he really likes the devils food one. His favorite cake …
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THE FOOD TIMELINE: CAKE HISTORY NOTES
The first devil's food recipe appeared in 1900, after which recipes and references became frequent in cookbooks. The "red devil's food cake," given a reddish-brown color by the mixture of cocoa and baking soda, is post-World War II version of the standard devil's food cake."
From foodtimeline.org
See details


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See details


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See details


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See details


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See details


WONDERFUL BANANA CAKE RECIPE | ALLRECIPES
Thank you, thank you, thank you! My husband is diabetic and loves cake, I have been buying the Pillsbury reduced sugar cake mixes for him and he really likes the devils food one. His favorite cake …
From allrecipes.com
See details


LISA'S CHOCOLATE CHOCOLATE CHIP CAKE RECIPE | ALLRECIPES
Using 1/2 cup of oil ups this to 4 stars. I used this as the base for "Ho Ho Cake," also from this site. In addition to the reduction in oil, I used a devil's food cake mix and, for oomph in chocolate flavor and to disguise that "cake …
From allrecipes.com
See details


THE FOOD TIMELINE: HISTORY NOTES--COOKIES, CRACKERS & BIS…
Delicious recipes graced most European countries. Chocolate cake variations became popular in the late 19th/early 20th century when advancements in food technology made this ingredient available to the masses. Contemporary products are typically composed of chocolate/devil's food …
From foodtimeline.org
See details


THE SURPRISING REASON WHY THERE'S LESS CAKE MIX IN YOUR …
Jul 23, 2018 · Cake mixes that were once around 18 oz. were reduced to around 16 oz. and then again to 15 oz. Psst: Here’s how to make cake mix taste homemade. Wait, What? Why the Cut-Down in Cake Mix? As ingredients became more expensive, cake mix companies and many other food …
From tasteofhome.com
See details


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From glutenfreeonashoestring.com
See details