Stella’s 24th of July Chocolate Cherry Nut Cake with Seven Minute “Icing”
For Cake: Sift together the sugar, flour, salt, and soda. Melt the chocolate in some of the maraschino juice. Add butter, milk, melted chocolate, egg, and vanilla. Mix thoroughly. Add the maraschino c
Ingredients
- 1 cup sugar
- 1 egg, beaten
- 1-¾ cup cake flour
- ¼ cup walnuts or pecans, chopped
- 2 squares semisweet chocolate
- ½ cup butter, softened
- 1 cup sour milk
- 1 tsp baking soda
- 5-oz bottle maraschino cherries, sliced
- 1 pinch salt
- 1 tsp vanilla
- 1-½ cup sugar
- 1/3 cup water
- 1 pinch salt
- 1 T white corn syrup
- 2 unbeaten egg whites
- 1 tsp vanilla
- several Fourth of July sparklers
- 3 drops blue food coloring
Instructions
- 1
Sift together the sugar, flour, salt, and soda.
- 2
Melt the chocolate in some of the maraschino juice.
- 3
Add butter, milk, melted chocolate, egg, and vanilla. Mix thoroughly.
- 4
Add the maraschino cherries and nuts.
- 5
Dust two 9- to10-inch cake pans with a mixture of flour and chocolate.
- 6
Divide the batter between the two pans.
- 7
Bake at 350° F for about 25 minutes. Use a toothpick to test doneness.
- 8
Remove from pans and let cool on rack or waxed paper.
- 9
Fill the bottom part of the double boiler with water and bring to a simmer.
- 10
Combine the sugar, water, corn syrup and egg whites in the top of the double boiler.
- 11
Place the top portion of the double boiler over the bottom and beat the mixture with a rotary beater for 7 to 10 minutes or until peaks form.
- 12
Remove the double boiler from the heat.
- 13
Blend the vanilla and food coloring into the mixture.
- 14
Place one layer of the cooled cake onto a pedestal cake stand. Cover with icing.
- 15
Place the other layer on top of that and anchor with toothpicks.
- 16
Ice it using all the frosting.
- 17
Make little peaks in the frosting on top by pushing the icing with a knife and quickly pulling it upward.
- 18
Just before serving put two or three sparklers on the cake and light them.
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