Chocolate & Fruit Cake For Kwanzaa

Chocolate & Fruit Cake For Kwanzaa

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SKILL LEVEL : expert

Ingredients

  Amount Per Serving % DV *
Calories360
Calories from Fat130
Total Fat15 g23% DV
Saturated Fat7 g35% DV
Trans Fat0 g
Cholesterol80 mg27% DV
Sodium450 mg19% DV
Total Carbohydrates57 g19% DV
Dietary Fiber2.0 g8% DV
Sugars41 g
Protein5 g
Vitamin A10% DV
Vitamin C25% DV
Calcium0 mg4% DV
Iron15% DV
  Amount Per Serving % DV *
Calories360
Calories from Fat130
Total Fat15 g23% DV
Saturated Fat7 g35% DV
Trans Fat0 g
Cholesterol80 mg27% DV
Sodium450 mg19% DV
Total Carbohydrates57 g19% DV
Dietary Fiber2.0 g8% DV
Sugars41 g
Protein5 g
Vitamin A10% DV
Vitamin C25% DV
Calcium0 mg4% DV
Iron15% DV
  • 3/4 cup HERSHEY'S Cocoa
  • 1-3/4 cups sugar , divided
  • 1/2 cup water
  • 1/4 cup shortening
  • 1/2 cup butter or margarine (1 stick) , softened
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1-1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2/3 cup milk
  • CITRUS FILLING (recipe follows)
  • 4 cups fresh, sweetened fruit (sliced peaches, nectarine, strawberries, blueberries, kiwi fruit, sweet cherries - halved)
  • 1/2 cup green grapes , halved

Directions

  • 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  • 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.
  • 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.
  • 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.
  • 5. 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
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup orange juice
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 1 tablespoon butter or margarine
  • 1 teaspoon freshly grated orange peel
  • 1/2 teaspoon freshly grated lemon peel
  • 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.
Ingredients sitting on a table

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