Chocolate Cherry Cake
Cake-
AG Update: Cake recipe is now 1.5x original. Makes a less skinny cake.
Cream butter.
Cream sugar into butter well.
Beat in cooled chocolate
Beat in eggs well.
Beat in buttermilk.
Gradually add salt and baking soda.
Add Flour
Last stir Cherries and juice.
Bake at 375 degrees in 2 round pans for ~25 minutes.
Frosting:
( Above is a double recipe now)
MAKE SURE TO USE A GLASS OR CROCKERY BOWL. THE LIGHT GREEN ONE IS GOOD FOR THIS DOUBLE RECIPE. DON’T USE A METAL BOWL.
Melt chocolate and let cool for 10-15 MINUTES
Make sure butter is very soft but not melted.
Mix in non-metal bowl. Do not cool until after all ingredients are added and blended a few seconds.
Mix powdered sugar and butter for a few seconds.
Mix egg, milk, vanilla with above for a few seconds.
Add chocolate.
Put bowl in ice water and beat until thickened to spreading consistency. Can use salt in ice water bath to increase cooling. Watch once loses sheen, near stiff peaks stop beating.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (198g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 559 | ||
Calories from Fat: 400 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.5g | 59 % | |
Saturated Fat 28.1g | 140 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 100.9mg | 31 % | |
Sodium 7299.4mg | 252 % | |
Potassium 212.9mg | 6 % | |
Total Carbohydrate 43.1g | 13 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 40.9g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 559
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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