Monday, December 20, 2010

Chocolate Cherry Truffle Cake

1 cup semisweet chocolate chips (from 12-oz bag)
2/3 cup sweetened condensed milk (from 14-oz can)
1/4 teaspoon almond extract
1 box (18.25 oz) chocolate fudge cake mix with pudding in the mix
1 cup water
3/4 cup vegetable oil
1/2 teaspoon almond extract
4 eggs
1 box (4-serving size) chocolate instant pudding and pie filling mix
1 jar (10 oz) maraschino cherries, drained on paper towel, chopped (3/4 cup)
Remaining sweetened condensed milk (from 14-oz can)
3/4 cup semisweet chocolate chips (from 12-oz bag)
2 tablespoons corn syrup
1 teaspoon milk, if needed
1.Heat oven to 325°F. Grease with shortening and lightly flour 12-cup fluted tube pan. In medium microwavable bowl, mix filling ingredients. Microwave on High 25 to 35 seconds, stirring every 15 seconds, until melted and smooth; set aside.

2.In large bowl with electric mixer, beat cake mix, water, oil, 1/2 teaspoon almond extract, the eggs and pudding mix on low speed about 1 minute, scraping bowl constantly. With rubber spatula, fold in cherries. Spoon batter into pan; spread evenly. Carefully spoon filling in ring over batter (do not let filling touch side of pan).

3.Bake 50 to 55 minutes or until toothpick inserted 1 inch from inside edge of pan comes out clean, top of cake feels firm to the touch and cake pulls away slightly from side of pan. Cool 20 minutes.
4.Place heatproof serving plate over pan; turn plate and pan over. Remove pan. Cool cake completely, about 1 hour.
5.In 1-quart saucepan, heat all glaze ingredients except 1 teaspoon milk over medium-low heat, stirring occasionally, until chocolate is melted and mixture is smooth. Stir in up to 1 teaspoon milk if necessary for glazing consistency. Pour glaze over cake, allowing some to drizzle down sides. Store loosely covered in refrigerator.


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