George Washington Chocolate Cake Recipe -
  • READY IN 8 hr

George Washington Chocolate Cake

Recipe by  

"For anyone who loves chocolate and cherries!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch 2 layer cake Change Servings
  • PREP

    30 mins
  • COOK

    7 hrs 30 mins

    8 hrs


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 08, 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 I thought this would taste better. Next time I think I will add even more cherries or maybe replace the water/buttermilk with cherry juice to enhance the flavor. I added 1/2 teaspoon of almond extract and 1 1/2 oz of chocolate to the frosting. I also made the frosting with fresh 100% cherry juice so it would have a fresh, rather than canned flavor.

Most Helpful Critical Review
Mar 07, 2004

This cake looked terrible and tasted worse! I followed the recipe EXACTLY and it was very very dry.


9 Ratings

Apr 04, 2006

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 cake was delicious and moist and easy to make. I did add a little more chocolate to the frosting. I decorated the top with cherries..this cake would be beautiful, elegant and tasty enough for any occasion. I've made it many times and there is never a crumb left over!

Dec 11, 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 AWESOME! She received a State Fair Purple on it. I asked where she got the recipe and she said here at this site. I am anticipating on making this VERY soon. What a wonderful tasting and eye appealing cake

Sep 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 chunky). It was fantastic!

Jan 12, 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.

Feb 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 cups of frozen cherries in place of the maraschino cherries. When it came to the frosting, I used 100% cherry juice, and used way more than 1/3 cup. I used 4oz instead of 1oz of the chocolate in the frosting, and 1 tsp of vanilla extract in place of the almond. I also had to heat the frosting on top of a double boiler to get it smooth and creamy since it was a disgusting lump when the frosting ingredients were cold. Now for the was very chocolately and fudgy. Next time I would perhaps add something to make the cake a little moister, but not sure what...maybe applesauce, or a little oil.

Feb 24, 2012

Very yummy cake! Moist and delish! I prefer my cherries coarsely chopped, but otherwise, I made no changes. Will definitely make this one again! Thanks :)


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  • Calories
  • 609 kcal
  • 30%
  • Carbohydrates
  • 100.7 g
  • 32%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 23.6 g
  • 36%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 400 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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