2 (15-oz.) cans Bing cherries in heavy syrup, undrained
1 cup butter or margarine, softened
3/4 cup plus 2 tbs granulated sugar
4 large eggs
3/4 cup unsweetened cocoa
1/3 cup self-rising flour
1/4 cup powdered sugar
1-1/4 tsp unsweetened cocoa
1 cup whipping cream
Cherry Sauce
1/4 cup sugar
1 tbs cornstarch
1/2 cup reserved cherry syrup
1/4 cup water
Reserved cherries
Instructions
Coat a 9-in. springform pan with baking spray. Drain cherries,
reserving syrup for torte and Cherry sauce. Reserve cherries for
Cherry sauce. Beat butter a medium speed with an electric mixer
until creamy. Gradually add Granulated sugar, beating until
blended. Add eggs, 1 at a time, beating just until blended.
Combine 3/4 cup unsweetened cocoa and flour; gradually add to
butter mixture alternately with 1/4 cup reserved cherry syrup,
beginning and ending with unsweetened cocoa mixture. Pour
batter into prepared pan. Bake a 375 for 30 min. or until a
wooden pick inserted in center comes out clean. Cool in pan on
a wire rack 30 min. remove from pan.
Stir together powder sugar and 1-1/4 tsp unsweetened cocoa. Beat
whipping cream at medium speed with an electric mixer; gradually
add powder sugar mixture, beating until soft peaks form. Serve
torte with whipped cream and Cherry sauce.
Cherry Sauce,
Stir together sugar and cornstarch in a medium saucepan;
gradually add cherry syrup and 1/4 cup water, stirring until
smooth. Cook over medium heat, stirring constantly, until
thickened and bubbly. Stir in cherries.
Originally Submitted
3/27/2008
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