Food Network Fool

About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Thursday, April 15, 2010

Dark Chocolate Chunk Cherry Cake (from CHRISTMAS WITH SOUTHERN LIVING 2006)

Prep: 20 min. Cook: 1 hr., 4 min. Other: 18 min.

Unsweetened cocoa
(18.25-ounce) package yellow cake mix with pudding
1/2 cup sugar
1 (3.8-ounce) package devils food instant pudding mix
4 large eggs
 3/4 cup vegetable oil
1/2 cup water
 1 (8-ounce) container sour cream
 1 tablespoon vanilla extract
  5 (3-ounce) dark chocolate bars, divided (we tested with Ghirardelli)
  1/2  cup coarsely chopped dried cherries
1 tablespoon butter
1/3 cup heavy whipping cream

Grease a 12-cup Bundt pan, and dust with cocoa; set aside.

Combine cake mix, sugar, and pudding mix in a large mixing bowl.

Beat eggs and next 4 ingredients at medium speed with an electric mixer until blended. Gradually add oil mixture to dry ingredients; beat 2 minutes. Coarsely chop 3 chocolate bars; fold cherries and chopped chocolate into batter. Pour batter into prepared pan.

Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes. Remove from pan; cool completely on wire rack. Coarsely chop 1 chocolate bar. Place chopped chocolate and butter in a small bowl; set aside.

Bring whipping cream to a simmer in a small saucepan over medium-high heat. Remove from heat, and immediately pour over chocolate and butter. Whisk gently until smooth. Cool glaze 3 minutes or until slightly thickened. Drizzle glaze over cake. Coarsely chop remaining chocolate bar; sprinkle chopped chocolate over cake.

Yield: 12 servings.

No comments:

Post a Comment