Chocolate Cherry Cake (12 cup pan) recipe from Kaiser Bake Ware
This deep-dark chocolate cake, highlighted with dried cherries, is delicious served with a scoop of vanilla ice cream.
- 1/2 cup (1 stick) Butter
- 2 cups light or dark brown sugar, packed
- 1/2 cup vegetable oil
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup Dutch-process cocoa
- 4 large eggs
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 cup milk
- 1/3 cup brown sugar, packed
- 1/8 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup diced pecans or walnuts
- 1/2 cup dried cherries, diced
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 3/4 cup semisweet chocolate chips
Use butter or solid vegetable shortening to grease a 12-cup tube pan.
Preheat the oven to 350°F.
Cake: In a large mixing bowl, beat together the 1/2 cup butter, brown sugar, vegetable oil, salt, and baking powder. Beat until well blended. Beat in the cocoa, then add the eggs one at a time, beating until fluffy after each addition. Mix the flour into the batter, 2/3 cup at a time, alternately with the milk.
Filling: In a small bowl, mix together all of the filling ingredients.
Spoon about half the cake batter into the greased pan. Sprinkle the filling over the batter, reserving about 1/2 cup. Top with the remaining batter, then the reserved filling.
Bake the cake for 55 to 60 minutes, until a toothpick or cake tester inserted into the center comes out clean. Remove the cake from the oven, cool it in the pan for 20 minutes, then turn it out onto a cooling rack. Cool for at least an hour before slicing. Serve with ice cream or whipped cream, or top with chocolate glaze.
Glaze: In a saucepan set over medium heat, or in the microwave, bring the cream to a boil, then stir in the vanilla and chocolate chips. Mix until smooth. Drizzle glaze over the cooled cake.
Yield: 12 to 14 servings.