Friday, March 5, 2010

Cherry Chocolate Cake

Since a few people asked for the cherry chocolate cake recipe from last week, I thought I'd pass it on now, even though I don't have a photo of the final product (we ate it too fast - ha!). So picture this in your mind: a 13x9 chocolate sheet cake. Because that's what it looked like -- pretty boring since the cherries were hidden on the bottom. But yummy!

The cake recipe is adapted from an old Hershey's ad. On the back is a pattern for a crocheted hexagon afghan, and a footer that says, "Family Circle 10/26/82." Maybe I've been making it so long because of the intense chocolate flavor and the incredibly light and tender crumb. That, and it mixes in five minutes. If the cherries don't appeal to you, the cake is awfully good without them.

  • 1 3/4 cups unsifted all-purpose flour
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla
  • 1 cup boiling water
  • 4 cups frozen cherries, thawed and thoroughly drained
Preheat oven to 350 degrees. Combine dry ingredients in large mixing bowl. Add everything else except the boiling water, and beat at medium speed for two minutes. Stir in the boiling water. The batter will be very thin. Spread the cherries evenly in the bottom of a greased and floured 13x9 pan. Pour cake batter on top. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. (At my mile-high altitude the cake took about fifteen minutes longer to get done in the middle.) Allow to cool in the pan.

*Cut and serve sprinkled with confectioner's sugar.

Eat. Repeat from *.

The tart pie cherries I used nicely offset the sweetness of the cake. If I make this in the future with sweet cherries, I'd reduce the amount of sugar in the cake by a quarter cup.

1 comment:

  1. Wow, this sound so good both with and without the cherries. I also like the fact that it mixes up fast and doesn't take long to cook. Can't wait to try it. Thanks.