Chocolate Fruit Cake for Kwanzaa
Details
- Timing
- Timing
- Total:
- 7 Hr.
- Bake:
- 40 Min.
- Prep:
- 50 Min.
- Skill Level:
- Expert
- Yields:
- 1 cake
Enjoy the season with this gorgeous Kwanzaa Chocolate Fruit Cake recipe as you feast during the weeklong celebration! Layers of rich chocolate cake, a bright citrus filling and thin slices of fresh fruit come together in this stunning and delectable dessert. Serve thick slices on their own, or top with a dollop of whipped cream or creamy vanilla ice cream to make this a dessert to remember!
There is no doubt that pairing chocolate with fruit is a winning combination, and this Kwanzaa Chocolate Fruit Cake recipe takes the cake! But if you want something bite-sized, try this Chocolate Dipped Fruit recipe featuring chilled fresh fruits dipped in melted HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips.
Ingredients & Directions
- Prep Time
- 50 minutes
- Bake Time
- 40 minutes
- COOK TIME
- 18 minutes
- Cool Time
- 2 hours 30 minutes
- Chill Time
- 2 hours 32 minutes
Ingredients
-
3/4 cup
-
1-3/4 cupssugar, divided
-
1/2 cupwater
-
1/4 cupshortening
-
1/2 cupbutter or margarine (1 stick), softened
-
1 tspvanilla extract
-
3eggs
-
1-1/3 cupsall-purpose flour
-
1 tspbaking soda
-
1 tspsalt
-
2/3 cupmilk
-
CITRUS FILLING (recipe follows)
-
4 cupsfresh fruit, sweetend (sliced peaches, nectarine, strawberries, blueberries, kiwi fruit, sweet cherries - halved)
-
1/2 cupgreen grapes, halved
-
1 cupsugar
-
3 Tbspscorn starch
-
1/4 tspsalt
-
1 cuporange juice
-
1/4 cuplemon juice
-
1/4 cupwater
-
1 Tbspbutter or margarine
-
1 tspfreshly grated orange peel
-
1/2 tspfreshly grated lemon peel
Step-By-Step Directions
9-inch round pans
saucepan
measuring cups
rubber scraper
mixer
mixing bowl
wire rack
refrigerator
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
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.
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.
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.
Prepare CITRUS FILLING. 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. Makes 12 servings.
CITRUS FILLING
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. Remove from heat; stir in butter, orange and lemon peel. Refrigerate until cool. About 1-2/3 cups filling.
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Nutrition FactsServings Per Container 12 servingsServing size 1 slice (194g)Amount per servingCalories360% Daily Value*Total Fat 15g 19%Saturated Fat 7g 35%Trans Fat 0gCholesterol 80mg 27%Sodium 440mg 19%Total Carbohydrates 57g 21%Dietary Fiber 1g 4%Total Sugars 41gIncludes 33g Added Sugar 66%Protein 5gVitamin D 0 0%Calcium 31mg 2%Iron 3mg 15%Potassium 197mg 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
