Chocolate-Cherry Brownie Cake Recipe
Chocolate-Cherry Brownie Cake Recipe photo by Taste of Home

Chocolate-Cherry Brownie Cake Recipe

Publisher Photo
My grandmother taught me the tricks to making this cake, and I've added my own special touches. The melted chocolate keeps the icing from being too dry and gives it a texture similar to chocolate ice cream. I have more requests for the icing than I do anything else!—Susan Hayes, Massapequa, New York
TOTAL TIME: Prep: 45 min. Bake: 1 hour + cooling
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 1 hour + cooling
MAKES: 12 servings

Ingredients

  • 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 McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • 3-3/4 to 4 cups confectioners' sugar

Directions

  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  2. 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.
  3. Transfer batter to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool in pan 10 minutes before removing to a wire rack to cool completely.
  4. 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.
  5. 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. Yield: 12 servings.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Originally published as Chocolate-Cherry Brownie Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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