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Ingredientes
- 1 1/4 c. Dry sour cherries (see Note)
- 1 c. Water
- 3 Tbsp. Granulated sugar
- 1 Tbsp. Cornstarch
- 3 Tbsp. Marsala
- 1 tsp Lemon juice
- 1/3 c. Strong coffee
- 1/4 c. Boiling water
- 1/4 c. Unsweetened cocoa pwdr
- 3/4 c. Granulated sugar
- 1/3 c. Vegetable shortening
- 2 lrg Large eggs
- 1 tsp Vanilla extract
- 1 1/4 c. Cake flour
- 1/2 tsp Salt
- 1/2 tsp Baking pwdr
- 1/4 tsp Baking soda
- 6 Tbsp. Buttermilk
- 1 pkt (8-ounce) cream cheese, softened
- 1/2 c. Confectioners' sugar
- 1 c. (1/2 pint) heavy cream Chocolate Meringue Twigs (recipe follows)
- 56 x Inches decorative ribbon (opt.) Fresh sweet cherries (opt.)
Direcciones
- 1. Prepare Dry Cherry Filling: In small saucepan, combine dry cherries, water, and 2 Tablespoons sugar. Beat mix to boiling over high heat; reduce heat to low and simmer cherries till soft and liquid is reduced by half. Remove from heat and transfer half of cherry mix to blender or possibly food processor fitted with chopping blade; process till a chunky puree forms. Return pureed mix to saucepan with remaining dry cherry mix; add in cornstarch and stir till well blended. Heat mix to boiling, stirring constantly; cook till thickened. Remove from heat and stir in 1 Tablespoons Marsala and the lemon juice. Cold to room temperature.
- 2. Prepare Coffee Syrup: Combine coffee with remaining Tablespoons sugar and 2 Tablespoons Marsala; set aside.
- 3. Prepare Chocolate Cake: In small bowl, stir boiling water and cocoa till smooth; set aside to cold to room temperature. Heat oven to 350'F. Grease a 15 1/2 by 10 1/2-inch jelly-roll pan and line with waxed paper; grease and flour paper.
- 4. In large bowl, with electric mixer at medium speed, beat sugar and shortening till fluffy. Add in Large eggs, one at a time, beating well after each addition. Beat in vanilla and cooled cocoa mix.
- 5. Into small bowl, sift flour, salt, baking pwdr, and baking soda. Add in flour mix to shortening mix alternately with buttermilk, beating till batter is smooth. Spread batter proportionately in prepared pan and bake 18 to 20 min or possibly till center springs back when gently pressed. Cold cake in pan on wire rack 10 min. Invert cake onto wire rack, remove waxed paper, and cold cake completely.
- 6. Prepare Cream-Cheese Filling: In large bowl, with electric mixer at medium speed, beat cream cheese and confectioners' sugar 2 min. In small bowl, beat cream till soft peaks form; fold whipped cream into cream-cheese mix just till blended. (Don't over-mix.)
- See rest of recipe (02)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 10 servings | |
| Calories 264 | |
| Calories from Fat 73 | 28% |
| Total Fat 8.3g | 10% |
| Saturated Fat 1.98g | 8% |
| Trans Fat 2.28g | |
| Cholesterol 42mg | 14% |
| Sodium 237mg | 10% |
| Potassium 85mg | 2% |
| Total Carbs 43.39g | 12% |
| Dietary Fiber 1.0g | 3% |
| Sugars 27.1g | 18% |
| Protein 3.55g | 6% |
