SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chocolaty Harvest Fruit-Topped Cake

Makes: 12 servings
Prep 30 mins Cool 10 mins Bake 350°F 30 mins
Chocolaty Harvest Fruit-Topped Cake
Ingredients
  • 1 8  ounce carton  dairy sour cream
  • 1  cup  water
  • 2/3  cup  canola oil
  • 2  cups  granulated sugar
  • 2  eggs
  • 1  teaspoon  vanilla
  • 2  teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 2  cups  all-purpose flour
  • 3/4  cup  unsweetened cocoa powder
  • 3/4  teaspoon  freshly ground black pepper
  • 1/2  teaspoon  ground cinnamon
  • 1/2  teaspoon  ground allspice
  • 1/2  teaspoon  ground nutmeg
  • 1/8  teaspoon  ground cloves
  • 8  ounces  semisweet chocolate, finely chopped
  • 1  cup  whipping cream
  • 1  recipe Harvest Fruit*
  • 2/3  cup  caramel-flavored ice cream topping
Directions

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.

Harvest Fruit
Ingredients
  • 1  unpeeled pear
  • 1  cooking apple
  • 2  cups  apple juice
  • 1  cup  sugar
  • 1/3  cup  dried cranberries
Directions

1. Thinly slice pear lengthwise and apple horizontally. In medium saucepan combine apple juice and sugar; bring to boiling over medium-high heat. Add sliced fruit and 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.

Nutrition Facts (Chocolaty Harvest Fruit-Topped Cake)
  • Servings Per Recipe 12,
  • cal. (kcal) 651,
  • Fat, total (g) 31,
  • chol. (mg) 71,
  • sat. fat (g) 12,
  • carb. (g) 93,
  • Monosaturated fat (g) 13,
  • Polyunsaturated fat (g) 4,
  • fiber (g) 5,
  • sugar (g) 69,
  • pro. (g) 5,
  • vit. A (IU) 437,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 48,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 223,
  • Potassium (mg) 331,
  • calcium (mg) 71,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe