Ingredients for Chocolate Cherry Truffle Cake
- Semi Sweet Chocolate Chips
- Sweetened Condensed Milk
- Almond Extract
- Fudge Cake Mix
- Water as directed on cake mix box
- Vegetable Oil
- Eggs as directed on cake mix box
- Chocolate Flavor Instant Pudding And Pie Filling Mix
- Maraschino Cherries
- Corn Syrup
- Milk
- Vanilla Candy Coating
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How to Make Chocolate Cherry Truffle Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 12-cup bundt pan.
- In a medium microwave-safe bowl, combine truffle filling ingredients (see below).
- Microwave on high for 25-35 seconds, stirring every 15 seconds, until melted and smooth. Set aside to cool slightly.
- In a large bowl, using an electric mixer, beat together cake mix, water, oil, 1/2 teaspoon almond extract, eggs, and pudding mix on low speed for 1 minute, scraping down the bowl constantly.
- Gently fold in the cherries using a rubber spatula.
- Spoon half of the batter into the prepared bundt pan, spreading evenly.
- Carefully spoon the cooled truffle filling over the batter, creating a ring in the center. Avoid letting the filling touch the sides of the pan.
- Spoon the remaining batter over the filling, spreading evenly.
- Bake for 45-50 minutes, or until a toothpick inserted 1 inch from the inside edge comes out clean, the top feels firm, and the cake pulls slightly away from the sides of the pan.
- Let cool in the pan for 15 minutes.
- Invert the cake onto a heatproof serving plate. Remove the pan and let cool completely, about 1 hour.
- In a 1-quart saucepan, heat all glaze ingredients except 1 teaspoon of milk over medium-low heat, stirring occasionally, until the chocolate is melted and the mixture is smooth.
- Stir in up to 1 teaspoon of milk, if needed, to achieve desired glazing consistency.
- Pour the glaze over the cake, allowing some to drizzle down the sides.
- Garnish with white chocolate curls and additional cherries, if desired.
- Store loosely covered in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
271g
Fat
60g
Carbs
29g
