 Chocolate & Fruit Cake For Kwanzaa
Makes 10 to 12 servings
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Image © Publications International, Ltd.
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Chocolate & Fruit Cake For Kwanzaa
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Ingredients
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3/4
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cup HERSHEY'®S Cocoa
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1-1/4
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cups plus 1/2 cups sugar, divided
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1/2
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cup water
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1/4
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cup shortening
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1/2
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cup (1 stick) butter or margarine, softened
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1
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teaspoon vanilla extract
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3
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eggs
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1-1/3
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cups all-purpose flour
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1
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teaspoon baking soda
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1
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teaspoon salt
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2/3
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cup milk
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Citrus Filling (recipe follows)
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4
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cups fresh fruit (sliced peaches or nectarines; strawberries; blueberries; kiwi fruit; sweet cherries, halved)
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1/2
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cup green grapes, halved
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1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
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2. Stir together cocoa, 1/2 cup sugar, water and shortening in small saucepan. Cook over low heat, stirring constantly, until shortening is melted and sugar is dissolved. Remove from heat; cool.
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3. Beat butter, remaining 1-1/4 cups sugar and vanilla in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Add cocoa mixture, beating until blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture. Pour batter into prepared pans.
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4. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
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5. Prepare Citrus Filling.
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6. With a long serrated knife, using a sawing motion, split each cake layer in half horizontally, forming 4 layers. Place 1 layer on serving plate; spread about 1/3 cup filling over layer. Top with about 1 cup assorted fruit. Top with second cake layer; repeat procedure until all layers are stacked. Arrange fruit on top layer in a decorative design. Top with remaining filling, if desired. Garnish with grapes. Refrigerate until serving time. Cover; refrigerate leftover cake.
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Citrus Filling
Makes about 1-2/3 cups filling
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Ingredients
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1
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cup sugar
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3
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tablespoons cornstarch
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1/4
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teaspoon salt
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1
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cup orange juice
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1/4
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cup lemon juice
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1/4
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cup water
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1
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tablespoon butter or margarine
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1
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teaspoon freshly grated orange peel
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1/2
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teaspoon freshly grated lemon peel
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1. Combine sugar, cornstarch, salt, orange juice, lemon juice and water in small saucepan. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute.
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2. Remove from heat; stir in butter, orange and lemon peels. Refrigerate until cool.
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© The Hershey Company
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Printed
from fbnr.com
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