o 30 minutes.
For Dried Cherry Compote, heat 1 tablespoon of
nd floured 9 inch round cake pan.
Stir pecans and
Let Jell-O, boiling water and cool water set at room temperature.
Punch holes 1/2-inch apart and pour liquid over cake.
Refrigerate while making icing.
nch pan.
Pour the cake mix into a large bowl
Mix cake mix and pudding mix.
Add eggs, oil and water; beat well.
Pour into greased and floured tube pan.
Cook at 300\u00b0 for 1 hour and 20 minutes.
cks.
Variations:
WHITE CAKE.
Follow the same directions
f pan with pitted cherry halves.
Cover cherry halves with 1
Preheat oven to 350 degrees. Lightly grease a 13x9x2\" baking dish.
Spread cherry pie filling over bottom of prepared baking dish. Sprinkle evenly with chocolate morsels and sugar. Spread dry cake mix over sugar, covering pie filling. Sprinkle evenly with chopped pecans. Place butter pats over cake mix, covering cake mix as evenly as possible. Bake 1 hour; let cool 30 minutes before serving. Serve with whipped cream if desired.
Mix cake mix, eggs and flavorings until well-blended. (I use a hand mixer and mix for at least 2 minutes.).
Fold in cherry pie filling (gently).
Spread batter into a 8\" x 12\" pan that has been greased and floured.
Bake at 350 degrees until done. (40-50 minutes, according to the cake mix package.).
Frost with dark chocolate frosting.
ottom with oil. Sprinkle dry cake mix evenly on top. Add
ver top and sides of cake. Chill 10 minutes. Frost top
astic wrap; cool.
For cake, grease and lightly flour a
Preheat oven to 350'.
Generously grease a 9 x 13 baker.
Mix all ingredients until combined.
Pour into pan and place in oven.
Bake for 30-35 minutes or until toothpick or knife comes out clean when inserted into center of the cake.
or 9-inch round layer cake pans.
Mix, bake and
Grease and flour a 9 x 13-inch pan.
Set aside. Preheat oven to 350\u00b0.
Prepare the white cake as per ingredients and directions on box.
Pour in 9 x 13-inch pan.
Bake as directed on box.
Remove from oven and let cool.
Make holes in cake 1-inch apart and 1-inch deep.
Mix the cherry jello in 1 cup boiling water until dissolved.
Add 1 cup cold water and mix well.
Pour jello into holes in cake.
Refrigerate until set.
Spread the can of cherry pie filling over cake evenly.
Cover with whipped topping.
Serve.
Put cherries and juice,butter,sugar,dried fruit and cinnamon in large pot.
Simmer together for 10 minutes.
Allow to cool.
Add remaining ingredients and mix well.
Line a 20cm cake tin well with baking paper.
Bake at 165 degrees celsius.
Bake for 1 1/2 hours or till cooked.
Cool in tin.
nd 4 tablespoons of the cherry juice (taken from sauce pan
Mix the cake mix, eggs, cherry jello, water, Wesson oil and crushed pineapple.
Mix well and bake for 40 to 50 minutes in a 350\u00b0 oven.
When done, remove from oven; pour juice from the pineapple over the cake while hot.
Remove cake from pan before pouring on the juice.
Refrigerate overnight, then before serving, spread the Cool Whip over the cake; cover this with cherry pie filling.
Use a 9 x 13-inch pan.
ach addition.
Stir the dried cherries into the batter (or
Make cake according to directions, but substitute water for cherry juice.
mix in chopped cherries.
bake according to box directions.
Mix the rest of chopped cherries into frosting, frost cake when cool.