Chocolaty Harvest Fruit-Topped Cake
Makes: 12 servings
1 8-ounce carton dairy sour cream
1 cup water
2/3 cup canola oil
2 cups granulated sugar
2 eggs
1 tsp. vanilla
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
3/4 tsp. freshly ground black pepper
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/8 tsp. ground cloves
8 ounces semisweet chocolate, finely chopped
1 cup whipping cream
1 recipe Harvest Fruit*
2/3 cup caramel-flavored ice cream topping
1. Preheat oven to 350F. Grease and flour two 9 x 1-1/2-inch round baking pans.
2. In an extra-large bowl combine sour cream, water, oil, sugar, eggs, vanilla, baking powder, baking soda, and salt. With a large wire whisk, whisk until well combined. Add flour, cocoa powder, black pepper, cinnamon, allspice, nutmeg, and cloves; whisk vigorously until smooth. Divide batter between prepared pans.
3. Bake 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely.
4. Finely chop chocolate. In saucepan over medium-high heat bring whipping cream to boiling. Remove from heat and stir in chocolate until smooth. Cool to room temperature; chill until a spreadable, about 1 hour. Meanwhile, prepare Harvest Fruit.
5. To assemble, place one cake layer on a serving plate. Spread with 1/2 of chocolate cream mixture. Top with the second layer. Arrange fruit in a single layer on top of cake. Pour caramel over top of fruit. Serve immediately. (Cake does not store well after fruit is added.) Makes 12 servings.
6. Harvest Fruit: Thinly slice 1 unpeeled pear lengthwise and 1 cooking apple horizontally. In medium saucepan combine 2 cups apple juice and 1 cup sugar; bring to boiling over medium-high heat. Add sliced fruit and 1/3 cup dried cranberries; return to boiling. Reduce heat. Simmer, covered, 2 minutes. Remove from heat, let stand 5 minutes. Strain and discard liquid. Cool to room temperature.
Makes: 12 servings
1 8-ounce carton dairy sour cream
1 cup water
2/3 cup canola oil
2 cups granulated sugar
2 eggs
1 tsp. vanilla
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
3/4 tsp. freshly ground black pepper
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/8 tsp. ground cloves
8 ounces semisweet chocolate, finely chopped
1 cup whipping cream
1 recipe Harvest Fruit*
2/3 cup caramel-flavored ice cream topping
1. Preheat oven to 350F. Grease and flour two 9 x 1-1/2-inch round baking pans.
2. In an extra-large bowl combine sour cream, water, oil, sugar, eggs, vanilla, baking powder, baking soda, and salt. With a large wire whisk, whisk until well combined. Add flour, cocoa powder, black pepper, cinnamon, allspice, nutmeg, and cloves; whisk vigorously until smooth. Divide batter between prepared pans.
3. Bake 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely.
4. Finely chop chocolate. In saucepan over medium-high heat bring whipping cream to boiling. Remove from heat and stir in chocolate until smooth. Cool to room temperature; chill until a spreadable, about 1 hour. Meanwhile, prepare Harvest Fruit.
5. To assemble, place one cake layer on a serving plate. Spread with 1/2 of chocolate cream mixture. Top with the second layer. Arrange fruit in a single layer on top of cake. Pour caramel over top of fruit. Serve immediately. (Cake does not store well after fruit is added.) Makes 12 servings.
6. Harvest Fruit: Thinly slice 1 unpeeled pear lengthwise and 1 cooking apple horizontally. In medium saucepan combine 2 cups apple juice and 1 cup sugar; bring to boiling over medium-high heat. Add sliced fruit and 1/3 cup dried cranberries; return to boiling. Reduce heat. Simmer, covered, 2 minutes. Remove from heat, let stand 5 minutes. Strain and discard liquid. Cool to room temperature.
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