Pound Cake with Cherry Chocolate Topping Recipe

Pound Cake with Cherry Chocolate Topping Recipe
Pound Cake with Cherry Chocolate Topping Recipe photo by Taste of Home
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Pound Cake with Cherry Chocolate Topping Recipe

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Chocolate and cherries are a classic combination. Here they come together in a succulent sauce that's draped over generous slices of moist pound cake.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 can (14-1/2 ounces) pitted tart cherries, undrained
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1/4 teaspoon vanilla extract
  • 3 to 4 drops red food coloring, optional
  • 1 package (16 ounces) frozen pound cake, thawed
  • 6 tablespoons chocolate syrup

Directions

In a small saucepan, combine cherries and sugar. Bring to a boil, stirring occasionally. Combine cornstarch and water until smooth; add to cherries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla and red food coloring if desired. Cut cake into 12 slices. For each serving, place 2 slices on an individual plate. Top with 1 tablespoon chocolate sauce and about 1/4 cup cherry sauce. Yield: 6 servings.
Originally published as Pound Cake with Cherry Chocolate Topping in Taste of Home Meals in Minutes Calendar Annual 2003, p1

Nutritional Facts

1 piece: 462 calories, 13g fat (7g saturated fat), 108mg cholesterol, 290mg sodium, 83g carbohydrate (60g sugars, 2g fiber), 6g protein.

  • 1 can (14-1/2 ounces) pitted tart cherries, undrained
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1/4 teaspoon vanilla extract
  • 3 to 4 drops red food coloring, optional
  • 1 package (16 ounces) frozen pound cake, thawed
  • 6 tablespoons chocolate syrup
  1. In a small saucepan, combine cherries and sugar. Bring to a boil, stirring occasionally. Combine cornstarch and water until smooth; add to cherries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla and red food coloring if desired. Cut cake into 12 slices. For each serving, place 2 slices on an individual plate. Top with 1 tablespoon chocolate sauce and about 1/4 cup cherry sauce. Yield: 6 servings.
Originally published as Pound Cake with Cherry Chocolate Topping in Taste of Home Meals in Minutes Calendar Annual 2003, p1

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