George Washington Chocolate Cake

8
LISA158 0

"For anyone who loves chocolate and cherries!"
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Ingredients

8 h servings 609 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 609 kcal
  • 30%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 100.7g
  • 32%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 400 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

8
  1. 9 Ratings

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Most helpful positive review

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

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

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...

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...

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...

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...

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.

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 ...

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

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 :)