Page 175 - Chocolate Cake Doctor
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C H O C O L A T E P O U N D C A K E S 157
CHOCOLATE FOUR-SEASON
CHOCOLATE FOUR-SEASONS S
WINE CAK
WINE CAKE E
ashville cook Stacey Romo CAKE:
makes this sherry-soaked Softened butter for greasing the pan
cake during the winter holi- 1 jar (6 ounces) maraschino cherries
1 ⁄2 cup cream sherry
days. It is an adaptation of one
1 package (18.25 ounces) plain
made with a white cake mix by her devil’s food cake mix
aunt in New Orleans. Stacey 1 package (3.4 ounces) vanilla instant
pudding mix
switched to chocolate! As if the duo
1 ⁄2 cup water
of sweet cream sherry and choco- 1 ⁄2 cup vegetable oil
late weren’t enough, this cake is 4 large eggs
1 ⁄2 cup chopped
enhanced by a topping of pecans
pecans
and marinated maraschino cher-
ries. It’s one impressive and easy GLAZE:
cake, perfect for serving or giving 4 tablespoons ( ⁄2 stick) butter
1
during the winter holidays or for 1 ⁄2 cup sugar
1 ⁄4 cup cream sherry
surprising someone on a birthday.
2 tablespoons water
SERVES: 16 1. Place a rack in the center of the oven
PREPARATION TIME: and preheat the oven to 325°F. Gener-
20 TO 25 MINUTES
ously grease a 12-cup Bundt pan with
BAKING TIME: 50 TO 55 MINUTES butter. Set the pan aside.
ASSEMBLY TIME: 2 MINUTES
2. Drain the cherries and cut them in
