Valeries Cherry Choco Chip Cake Food
WHITE PEPPER CHERRY COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 3h25m
Yield 3 dozen cookies
Number Of Ingredients 8
Steps:
- Whisk together the flour, baking powder, pepper and salt in a medium bowl. Set aside.
- Beat the butter and sugar in a bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and beat to combine. Add the flour mixture and beat on medium-low speed until just incorporated. Stir in the cherries.
- Lay out a large piece of plastic wrap and scoop the dough on top. Using the plastic as an aide, form the dough into an even log, about 2 inches in diameter and 10 inches long. Refrigerate until very firm, at least 2 hours and up to overnight.
- Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Unwrap the dough, place it on a cutting board and use a serrated knife to cut it into 1/4-inch-thick rounds. Lay the rounds on the prepared baking sheets about 1 inch apart. Dust very lightly with white pepper.
- Bake the cookies until just golden on the bottom and edges, about 12 minutes. Cool on the baking sheets 5 minutes, then carefully transfer to a rack and cool completely. Repeat with any remaining cookies, cooling the baking sheets between batches.
CHERRY-CHOCOLATE CHIP CAKE
Make and share this Cherry-Chocolate Chip Cake recipe from Food.com.
Provided by mer5901
Categories Dessert
Time 1h5m
Yield 1 cake, 15 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Grease bottom only of 13x9x2 pan with shortening. Do not flour.
- Beat cake mix, sour cream, oil, almond extract and egg whites in large bowl with electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes.
- Stir in chopped cherries and chocolate chips. Pour into pan.
- Bake 35 to 45 minutes or until cake springs back when touched lightly in center.
- Cool completely, about 1 hour.
- Spread frosting over top of cake.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 461.1, Fat 21.6, SaturatedFat 6.3, Cholesterol 7, Sodium 291.6, Carbohydrate 66, Fiber 2.2, Sugar 54, Protein 3.3
VALERIE'S CHERRY CHOCO-CHIP CAKE
A yummy pound cake that disappears fast! Especially good around the holidays for gift giving.
Provided by Valerie Douglas
Categories Pound Cake From a Mix
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine cake mix, pudding mix, oil, eggs, and sour cream or yogurt in large mixing bowl. With mixer at low speed, blend just to moisten, scraping sides of bowl often. Then beat at medium speed for 4 minutes.
- Stir in miniature chocolate chips and 1 cup pecans. Pour batter into 2 greased and floured (or substitute granulated sugar for flour) 9 x 5-inch loaf pans.
- Combine 1/4 cup sugar, 1/4 cup pecans and 1 teaspoon cinnamon. Sprinkle equally on the batter. Bake for 40 to 45 minutes or until cake tester inserted in center comes out clean. Cool in pans on wire rack for 15 minutes. Remove from pans and finish cooling on wire racks.
Nutrition Facts : Calories 217.2 calories, Carbohydrate 25.3 g, Cholesterol 32.3 mg, Fat 12.1 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 227.2 mg, Sugar 17.5 g
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