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Jubilee Chocolate Cake Recipe

Jubilee Chocolate Cake
Intermediate

Skill Level: Intermediate

Recipe Rating

Ingredients

  • 1/2 teaspoon vanilla extract
  • 6 cups Vanilla ice cream
  • FLAMING CHERRY SAUCE
  • QUICK AND EASY FLAMING CHERRY SAUCE
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/2 cup HERSHEY'S Cocoa
  • 1/2 teaspoon salt
  • 1-1/2 cups cake flour or 1-1/4 cups all-purpose flour
  • 1-1/2 cups sugar
  • 3/4 teaspoon baking soda
  • 1 cup buttermilk or sour milk

Directions

  • 1. Stir baking soda into buttermilk in medium bowl until dissolved; set aside.
  • 2. Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.
  • 3. Stir together flour, 1 cup sugar, cocoa and salt. Add oil, buttermilk mixture, egg yolks and vanilla; beat until smooth. Beat egg whites in small bowl until soft peaks form; gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Gently fold egg whites into chocolate batter. Pour batter into prepared pan.
  • 4. Bake 30 to 35 minutes or until cake springs back when touched lightly in center. Cool in pan. Cut into squares; top each square with scoop of ice cream and serving of FLAMING CHERRY SAUCE. Makes 12 servings.
  • * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
  • FLAMING CHERRY SAUCE
  • 1 can (16 or 17 ounces) pitted dark or light sweet cherries, drained
  • (reserve 3/4 cup liquid)
  • 1-1/2 tablespoons sugar
  • 1 tablespoon cornstarch
  • Dash salt
  • 1/2 teaspoon freshly grated orange peel
  • 1/4 cup kirsch (cherry-flavored liqueur) or brandy
  • Stir together reserved cherry liquid, sugar, cornstarch and salt in chafing dish or medium saucepan. Cook over medium heat, stirring constantly, until mixture boils, about 1 minute. Add cherries and orange peel; heat thoroughly.
  • Gently heat liqueur in small saucepan over low heat; pour over cherry mixture. Carefully ignite with match. Stir gently; serve as directed. (Repeat procedure for sufficient amount of sauce for entire cake.) 4 to 6 servings.
  • QUICK AND EASY FLAMING CHERRY SAUCE: Combine 1 can (21 oz.) cherry pie filling with 1/4 cup orange juice in chafing dish or medium saucepan; heat thoroughly. Gently heat 1/4 cup kirsch (cherry-flavored liqueur) in small saucepan; pour over cherry mixture. Carefully ignite with match. Stir gently; serve as directed. (Repeat procedure for sufficient amount of sauce for entire cake.) 6 to 8 servings.
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Ratings & Reviews

    This cake is awesome. It has a wonderfully moist, soft texture even made with all purpose flour. I made it and just put a little powdered sugar glaze on it and drizzled it with melted chocolate chips, yummy! One of my new favorite recipes.
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