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George Washington Chocolate Cake

George Washington Chocolate Cake

  • Prep

    30 m
  • Cook

    7 h 30 m
  • Ready In

    8 h
LISA158

LISA158

For anyone who loves chocolate and cherries!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 609 kcal
  • 30%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 100.7g
  • 32%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 400 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Laura
15

Laura

9/8/2006

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 I thought this would taste better. Next time I think I will add even more cherries or maybe replace the water/buttermilk with cherry juice to enhance the flavor. I added 1/2 teaspoon of almond extract and 1 1/2 oz of chocolate to the frosting. I also made the frosting with fresh 100% cherry juice so it would have a fresh, rather than canned flavor.

Kate82
14

Kate82

4/4/2006

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 cake was delicious and moist and easy to make. I did add a little more chocolate to the frosting. I decorated the top with cherries..this cake would be beautiful, elegant and tasty enough for any occasion. I've made it many times and there is never a crumb left over!

WEALTHYMOM
12

WEALTHYMOM

12/11/2003

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 AWESOME! She received a State Fair Purple on it. I asked where she got the recipe and she said here at this site. I am anticipating on making this VERY soon. What a wonderful tasting and eye appealing cake

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