Chocolate-Cherry Brownie Cake

Chocolate-Cherry Brownie Cake

  • 1-1/4 cups shortening
  • 2-3/4 cups sugar
  • 5 eggs
  • 4 ounces semisweet chocolate, melted and cooled
  • 1 teaspoon cherry extract
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup heavy whipping cream

Chocolate Cherries

  • 1 jar (10 ounces) maraschino cherries with stems
  • 4 ounces semisweet chocolate, chopped
  • 1 tablespoon shortening

Frosting

  • 1 cup butter, softened
  • 2 ounces semisweet chocolate, melted and cooled
  • 1 teaspoon cherry extract
  • 1 teaspoon vanilla extract
  • 3-3/4 to 4 cups confectioners' sugar

Preheat oven to 350. Grease and flour a 10-inch fluted tube pan.

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and extracts. In another bowl, whisk flour, salt and baking powder; add to creamed mixture alternately with cream, beating well after each addition.

Transfer batter to prepared pan. Bake 60 to 70 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Drain cherries, reserving 3 tablespoons juice for frosting; pat cherries dry with paper towels. In a microwave, melt chocolate and shortening; stir until smooth. Dip cherries in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set.

For frosting, in a large bowl, beat butter until creamy. Add melted chocolate and extracts. Beat in confectioners' sugar alternately with reserved cherry juice, adding enough confectioners' sugar to reach desired consistency; beat until smooth. Frost cake. Serve with chocolate cherries.

Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.

(Recipe courtesy of "Holiday & Celebrations Cookbook 2014")

Follow community news editor Sally Ann Shurmur on Twitter @WYOSAS.

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