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:
covered percent of daily need
