Pound Cake with Cherry Chocolate Topping

Pound Cake with Cherry Chocolate Topping is a gluten free and dairy free side dish. For $1.1 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains about 5g of protein, 2g of fat, and a total of 391 calories. 25 people were glad they tried this recipe. This recipe from Taste of Home requires sugar, chocolate syrup, cornstarch, and water. From preparation to the plate, this recipe takes around 20 minutes. Overall, this recipe earns a rather bad spoonacular score of 31%. Similar recipes include Chocolate Cherry Pound Cake, Classic Pound Cake Topping, and Holiday Pound Cake with Strawberry Topping.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 can (14-1/2 ounces) pitted tart cherries, undrained

6 tablespoons chocolate syrup

2 tablespoons cornstarch

1 package (16 ounces) frozen pound cake, thawed

3 to 4 drops red food coloring, optional

1/2 cup sugar

1/4 teaspoon vanilla extract

2 tablespoons water

Equipment:

sauce pan

Cooking instruction summary:

Directions In a small saucepan, combine cherries and sugar. Bring to a boil, stirring occasionally. Combine cornstarch and water until smooth; add to cherries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla and red food coloring if desired. Cut cake into 12 slices. For each serving, place 2 slices on an individual plate. Top with 1 tablespoon chocolate sauce and about 1/4 cup cherry sauce. Yield: 6 servings. Originally published as Pound Cake with Cherry Chocolate Topping in Taste of Home Meals in Minutes CalendarAnnual 2003, p1 Nutritional Facts 1 serving (1 piece) equals 462 calories, 13 g fat (7 g saturated fat), 108 mg cholesterol, 290 mg sodium, 83 g carbohydrate, 2 g fiber, 6 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a small saucepan, combine cherries and sugar. Bring to a boil, stirring occasionally.

2. Combine cornstarch and water until smooth; add to cherries. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

3. Remove from the heat; stir in vanilla and red food coloring if desired.

4. Cut cake into 12 slices. For each serving, place 2 slices on an individual plate. Top with 1 tablespoon chocolate sauce and about 1/4 cup cherry sauce.


Nutrition Information:

Quickview
391k Calories
5g Protein
2g Total Fat
88g Carbs
3% Health Score
Limit These
Calories
391k
20%

Fat
2g
4%

  Saturated Fat
0.74g
5%

Carbohydrates
88g
30%

  Sugar
62g
70%

Cholesterol
77mg
26%

Sodium
420mg
18%

Get Enough Of These
Protein
5g
10%

Iron
2mg
15%

Phosphorus
143mg
14%

Manganese
0.28mg
14%

Vitamin B2
0.24mg
14%

Vitamin B1
0.2mg
14%

Selenium
7µg
10%

Folate
38µg
10%

Copper
0.19mg
10%

Fiber
2g
9%

Vitamin B3
1mg
8%

Potassium
267mg
8%

Magnesium
28mg
7%

Calcium
64mg
6%

Vitamin C
4mg
6%

Vitamin B5
0.5mg
5%

Zinc
0.58mg
4%

Vitamin B6
0.07mg
4%

Vitamin A
158IU
3%

Vitamin B12
0.18µg
3%

Vitamin K
1µg
2%

Vitamin E
0.23mg
2%

Vitamin D
0.23µg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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