Pound Cake With Cherry Chocolate Topping Recipes

CHERRY POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside.
• In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan.
• Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

CHOCOLATE CHERRY CAKE I

Steps:

• Combine cake mix, cherry pie filling, and three eggs. Mix until well blended.
• Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
• To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
• Remove from heat.
• Stir in chocolate pieces until melted and smooth.
• Frost when cake is cool.

CHOCOLATE BUNDT CAKE WITH CANDIED CHERRY SAUCE

Steps:

• Preheat the oven to 325 degrees F. Spray a 14-cup Bundt pan with nonstick spray.
• For the cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until pale yellow, 3 to 4 minutes. Scrape down the sides of the bowl regularly. With the mixer on low, add the eggs, one at a time, until fully incorporated. Add the sour cream, orange zest and vanilla, and then mix until smooth. Sift together the flour, cocoa powder and baking powder. Fold in half the sifted dry ingredients, and then half the milk. Mix together, and then add the remaining dry ingredients and milk.
• Scrape the batter into the greased Bundt pan and bake in the center of the oven for 1 hour. When done, a cake tester inserted into the center of the cake will come out clean. Cool in the cake pan for 10 minutes before inverting and carefully removing the cake from the pan.
• For the cherry sauce: Combine the cherries with 1/3 cup water, confectioners' sugar, rum, vanilla, lemon peel, lemon juice, orange juice and cinnamon stick in a medium saucepan. Simmer until the cherries are tender and the sauce is lightly syrupy (it will thicken further when cooled), 12 to 15 minutes. Remove from the heat, discard the lemon peel and cinnamon stick. Add the butter and stir to combine and melt. Serve with the sliced chocolate Bundt cake.

POUND CAKE WITH CHERRY CHOCOLATE TOPPING

Steps:

• 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.

WHITE CHOCOLATE POUND CAKE WITH CHOCOLATE SAUCE

Steps:

• In a small saucepan, combine white chocolate and water; cook and stir over low heat until melted. Remove from the heat; cool slightly., In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in white chocolate mixture. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, in a small heavy saucepan, combine the whipping cream, sugar, semisweet chocolate and 2 tablespoon butter over medium heat until mixture comes to a boil, stirring constantly. Cook 4-5 minutes longer or until sauce thickens slightly, stirring constantly. , Remove from the heat. Stir in the orange zest, orange juice, vanilla and remaining butter. Serve warm with cake.

BLACK FOREST POUND CAKE WITH CHERRY SAUCE RECIPE - (4/5)

Steps:

• 1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1 1/3 cups granulated sugar and 2/3 cup brown sugar, beating until light and fluffy (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Beat in 1 tsp. vanilla. 2. Whisk together flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chopped chocolate. 3. Pour batter into a greased and floured 10-inch round cake pan (with sides that are 3 inches high). 4. Bake at 325° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool completely (about 1 hour). 5. Meanwhile, prepare Cherry Sauce. Place cake on a serving plate or cake stand. Slowly pour Cherry Sauce over cake. Beat heavy cream, 1 Tbsp. granulated sugar, and remaining 1/4 tsp. vanilla at medium-high speed until soft peaks form. Dollop whipped cream onto cake, and sprinkle with shaved chocolate. Cherry Sauce: Stir together cherries, sugar, cold water, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring often, 12 to 15 minutes or until thickened. Remove from heat, and stir in Kirsch or brandy, vanilla, and salt. Cool completely (about 1 hour). Note: Settle down with a stout or porter. Both styles will stand up to the rich chocolate cake and fruit. Try Sue imperial porter, Yazoo Brewing Company (Tennessee) or Happy Ending imperial stout, SweetWater Brewing Company (Georgia)