This cherry-topped Cheerwine chocolate cake recipe has been sponsored by Eggland’s Best.
Have you ever tried Cheerwine? It’s not actually wine; it’s cherry-flavored soda, and it’s made in my home state of North Carolina (but you can find it elsewhere too). Since I was in the mood to bake something, I started thinking about cherries and chocolate and it popped in my head that adding Cheerwine could turn a chocolate dessert into something even better.
Et voilà, Cheerwine cake!
Cherry-topped Cheerwine Chocolate Cake
The inspiration was kicked off by this year’s theme for the Eggland’s Best “America’s Best Recipe” Contest. It’s all about hometown pride so contestants are invited to submit recipes influenced by some of their favorite state and local ingredients or dishes.
Recipes need to include at least two whole Eggland’s Best eggs and fans can enter up to two recipes within each category (8 chances to win) by April 30, 2018 for a chance to win $10,000!
Pssst, you guys should enter!
EB eggs have six times more vitamin D, more than double the omega-3s, 10 times more vitamin E and 25% less saturated fat than ordinary eggs. They’re also an excellent source of vitamins D, B12, E, B5 and riboflavin. Independent testing has also confirmed that Eggland’s Best eggs stay fresher longer than ordinary eggs.
While you’re thinking up your recipe, grab yourself a package of Eggland’s Best eggs and whip up this scrumptious Cheerwine chocolate cake!
To make the Cheerwine cake batter, heat butter, cocoa and Cheerwine to a boil.
Mix it in with the dry ingredients, then mix in the remaining wet ingredients. Pour all that goodness into a baking pan and pop it in the oven.
When it’s almost done, you’ll want to make the Cheerwine frosting.
And that gets spread over the top of the fresh-from-the-oven hot cake! It’ll take on a shiny, glazed appearance as it heats up from the cake. It looks a little crazed in this photo, but I promise you all is well.
Once the frosting has settled into its happy place and the cake has cooled, spoon some cherry pie filling over the individual slices and dig in!
Cherry-topped Cheerwine Chocolate Cake
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup butter cut in pieces
- 1 1/2 cups Cheerwine
- 1/4 cup unsweetened cocoa
- 2 large Eggland's Best eggs
- 1/2 cup buttermilk
- 1 teaspoon pure vanilla extract
Cheerwine Frosting
- 1/2 cup butter
- 3 tablespoons cocoa
- 1/3 cup Cheerwine
- 4 cups powdered sugar sifted
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan.
- In a large bowl, whisk together flour, sugar, baking soda, cinnamon and salt. Set aside.
- In a small saucepan, combine butter, Cheerwine and unsweetened cocoa. Heat to a boil, stirring occasionally. Stir into flour mixture, blending just until moistened.
- In a small bowl, whisk together Eggland's Best eggs, buttermilk and vanilla. Add gradually to flour mixture, whisking continuously.
- Bour into baking pan. Bake 27-30 minutes or until a toothpick inserted in center comes out clean.
Cheerwine Frosting
- About 10 minutes before cake is done, add powdered sugar to a large mixing bowl. In a small saucepan, heat butter, cocoa and Cheerwine to a boil. Pour over powdered sugar, and whisk well. Spread carefully over hot cake. (May be thick, but will start to soften from the hot cake and spread more easily.)
