Lost recipe has been found (and I'm sharing)

RE: Lost recipe has been found (and I'm sharing) (catosaurus)

Fri, 13 Jan 2006 11:37:28 GMT

Sorry, Pitts, but I'm adamantly opposed to the use of cake mixes. I can always taste the cardboard in the finished result. They look pretty, but ultimately disappoint.

RE: Lost recipe has been found (and I'm sharing) (Pitts)

Thu, 12 Jan 2006 19:23:19 GMT

My X just uses a devils food cake mix and dumps in the cherries everyone likes it. Would work if time is a concern.
Regards

RE: Lost recipe has been found (and I'm sharing) (catosaurus)

Thu, 12 Jan 2006 19:00:40 GMT

Glad you enjoyed it! I made one to take to a potluck at work, but decided at the last moment to keep it ALL for me. I then consumed the entire cake over a 4-day period with no regrets!

RE: Lost recipe has been found (and I'm sharing) (jpdchef)

Thu, 12 Jan 2006 17:48:58 GMT

I'm glad you found your recipe.I had someone make this at work today.Excellent!!!!

RE: Lost recipe has been found (and I'm sharing) (catosaurus)

Thu, 22 Dec 2005 11:47:34 GMT

Salustra,

I use a standard bundt cake pan, and it's perfect. I'm sure that any ring pan that holds 12 cups of liquid will work.

Catosaurus

RE: Lost recipe has been found (and I'm sharing) (acoustic blues)

Thu, 22 Dec 2005 11:46:25 GMT

Thank You! I just printed it out and will pass it on to the chief baker (my wife), because I can't bake a cake worth a darn lol. But this sounds delicious.
A happy or merry whatever you celebrate!

AB

RE: Lost recipe has been found (and I'm sharing) (Salustra)

Thu, 22 Dec 2005 11:46:00 GMT

Is a 'fluted tube pan' the same thing as an angel-food cake pan? or a Bundt pan? If not, will either of these be an ok substitute?

Oh, just noticed the 12-cup specification, I'll have to double-check the capacity of said pans.

Thanks for sharing! I'm anxious to try this cake, sounds wonderful!

Lost recipe has been found (and I'm sharing) (catosaurus)

Thu, 22 Dec 2005 11:05:56 GMT

The recipe I was afraid that I'd lost has miraculously reappeared, and my relief knows no bounds. So, to celebrate, I thought I'd share it as my holiday gift to you. Here is the recipe, exactly as printed in the LA Times approx. 20 years ago:

ALL-AMERICAN CHOCOLATE CHERRY CAKE

2 cups cake flour
2/3 cup unsweetened cocoa
1 1/4 tsp. soda
2 tsp. baking powder
1 2/3 cups sugar
4 eggs
2 tsp. vanilla
2 8-oz. packages cream cheese, softened
1 21-oz. can cherry pie filling
1 6-oz. package semisweet chocolate chips
1 cup seedless raisins
3/4 cup chopped almonds
Powdered sugar

Sift together flour, cocoa, soda and baking powder. Set aside. Beat together sugar, eggs and vanilla until well-mixed. Add cream cheese, beating until smooth. Add flour misture, beating until well-mixed. Stir in cherry pie filling, chocolate chips, raisins, and almonds. Pour into a well-greased and floured 12-cup fluted tube pan. Bake at 350 degrees for 55 to 60 minutes, or until cake tests done. Let cool. Sprinkle with powdered sugar.

My comments:
1) I leave out the chopped almonds; they don't really seem to add anything to the overall yumminess.
2) Use dutch-process cocoa; it's much more flavorful than the standard stuff.
3) I prefer to mix together the cream cheese and sugar, then add the eggs and vanilla; it helps to more thoroughly blend the cream cheese.
4) This cake is very moist, so don't bake until dried out and burnt.