Ingredients Jump to Instructions ↓


  2. 1 1/4 c Dried sour cherries

  3. 1 c Water

  4. 3 T Granulated sugar

  5. 1 T Cornstarch

  6. 3 T Marsala

  7. 1 t Lemon juice

  8. 1/3 c Strong coffee


  10. 1/4 c Boiling water

  11. 1/4 c Unsweetened cocoa powder

  12. 3/4 c Granulated sugar

  13. 1/3 c Vegetable shortening

  14. 2 lg Eggs

  15. 1 t Vanilla extract

  16. 1 1/4 c Cake flour

  17. 1/2 t Salt

  18. 1/2 t Baking powder

  19. 1/4 t Baking soda

  20. 6 T Buttermilk


  22. 1 pk (8-oz) cream cheese,

  23. -softened 1/2 c Confectioners' sugar

  24. 1 c (1/2 pint) heavy cream

  25. Chocolate Meringue Twigs -(recipe follows) 56 Inches decorative ribbon

  26. -(opt.) Fresh sweet cherries (opt.) 1. Prepare Dried Cherry Filling: In small saucepan, combine dried

  27. 2 T sugar. Beat mixture to boiling over high heat; reduce heat to low and simmer cherries until soft and liquid is reduced by half. Remove from heat and transfer half of cherry mixture to blender or food processor fitted with chopping blade; process until a chunky puree forms. Return pureed mixture to saucepan with remaining dried cherry mixture; add cornstarch and stir until well blended. Heat mixture to boiling, stirring constantly; cook until thickened. Remove from heat and stir in

  28. 1 T Marsala and the lemon juice. Cool to room temperature.

  29. 2. Prepare Coffee Syrup: Combine coffee with remaining T sugar and Marsala; set aside. 3. Prepare Chocolate Cake: In small bowl, stir boiling water and cocoa

  30. 350'F. Grease a

  31. 15 1/2 by 10 1/2-inch jelly-roll pan and line with

  32. waxed paper; grease and flour paper. 4. In large bowl, with electric mixer at medium speed, beat sugar and shortening until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled cocoa mixture. 5. Into small bowl, sift flour, salt, baking powder, and baking soda.

  33. 18 to 20 minutes or until center springs back when gently pressed. Cool cake in pan on wire rack

  34. 10 minutes. Invert cake onto wire rack, remove waxed paper, and cool cake completely.

  35. 6. Prepare Cream-Cheese Filling: In large bowl, with electric mixer at

  36. 2 minutes. In small bowl, beat cream until soft peaks form; fold whipped cream into cream-cheese mixture just until blended. (Do not over-mix.) See rest of recipe (02) Country Living/December/

  37. 92 Scanned & fixed by Di Pahl &


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