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My review
George Washington Chocolate Cake
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8 reviews
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LISA158
"For anyone who loves chocolate and cherries!"
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Ingredients
8 h servings 609 calsOriginal recipe yields 12 servings (1 - 9 inch 2 layer cake)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans. Sift together the flour, baking powder, baking soda and salt. Set aside. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then beat in melted chocolate. Beat in the flour mixture alternately with the water and buttermilk, mixing just until incorporated. Finely chop cherries and fold in. Pour batter into prepared pan.
- Bake in the preheated oven for 30 to 40 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. Fill and frost with chocolate cherry frosting.
- For the frosting: In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, combine butter, confectioners' sugar, melted chocolate and almond extract. Cream with an electric mixer. Add reserved cherry juice by the tablespoon until frosting reaches desired consistency.
Nutrition Facts
Per Serving: 609 calories; 23.6 g fat; 100.7 g carbohydrates; 5.3 g protein; 52 mg cholesterol; 400 mg sodium. Full nutrition
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Reviews
Read all reviews 89 Ratings
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Most helpful positive review
9/8/2006
This was an excellent cake -moist delicious and flavorful- however I did make some changes. I added 2 cups of frozen cherries (the grocery store did not have any fresh ones at the time) because...
Most helpful critical review
3/7/2004
This cake looked terrible and tasted worse! I followed the recipe EXACTLY and it was very very dry.
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9/8/2006
This was an excellent cake -moist delicious and flavorful- however I did make some changes. I added 2 cups of frozen cherries (the grocery store did not have any fresh ones at the time) because...
2/16/2004
Why is this recipe being ignored? It is fantastic!! I made this cake for Valentine's day for my husband. It is the first cake from scratch I have ever made, and it was perfect in every way.. The...
8/29/2003
I have yet to make this cake - however, I havae tasted it. I am a Foods Judge for 4-H and Open Class at county fairs in our area and surrounding areas. A 13 year old 4-Her made this and it was...
9/26/2008
This recipe is a keeper! It's very moist and delicious. The only thing I changed from the original directions was to double the amount of cherries (and I didn't chop finely, I left them kinda ch...
1/11/2009
This is very similar to a recipe that I had years ago, and then had lost. I was happy to find this. The cake has a rich flavor and great texture.
2/18/2007
I give it 4 stars because I made some changes. I used butter instead of shortening in the cake batter,and 3/4cup 100% cherry juice in place of the water and a teaspoon of vanilla extract, and 2 ...
3/7/2004
This cake looked terrible and tasted worse! I followed the recipe EXACTLY and it was very very dry.