Cherry Chocolate Chipper Cake

Health score
1%
Cherry Chocolate Chipper Cake
120 min.
8
388kcal

Suggestions


Indulge your sweet tooth with a delightful Cherry Chocolate Chipper Cake that perfectly marries the rich flavors of chocolate and the tartness of cherries. This scrumptious dessert is not only a feast for the eyes but also a treat for the taste buds, making it an ideal choice for any occasion, from family gatherings to special celebrations.

Imagine a moist, tender cake that springs back to life with every gentle touch, topped generously with luscious cherry pie filling. The miniature semisweet chocolate chips add a delightful burst of flavor, creating a harmonious blend that will leave your guests craving more. With a preparation time of just 120 minutes, you can easily whip up this cake and impress your friends and family with your baking prowess.

Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and rewarding. The combination of all-purpose flour, sugar, and sour cream ensures a rich texture, while the baking soda and powder provide the perfect rise. So, preheat your oven, gather your ingredients, and get ready to create a dessert that will not only satisfy your cravings but also become a cherished favorite in your recipe collection.

Ingredients

  • cup flour all-purpose
  • 0.8 cup sugar 
  • 0.5 cup cream sour
  • 0.3 cup butter softened
  • 0.3 cup water 
  • 0.5 teaspoon baking soda 
  • 0.5 teaspoon double-acting baking powder 
  •  eggs 
  • 0.5 cup semisweet chocolate chips miniature
  • 21 ounces cherry pie filling canned

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • hand mixer

Directions

  1. Heat oven to 350°F. Grease and flour round pan, 8x1 1/2 inches.
  2. Beat all ingredients except chocolate chips and pie filling in large bowl with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on high speed 2 minutes. Stir in chocolate chips with spoon just until mixed.
  3. Pour into pan.
  4. Bake 37 to 40 minutes or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Top cake with pie filling.

Nutrition Facts

Calories388kcal
Protein4%
Fat34.48%
Carbs61.52%

Properties

Glycemic Index
29.64
Glycemic Load
21.78
Inflammation Score
-5
Nutrition Score
6.843043508737%

Nutrients percent of daily need

Calories:387.72kcal
19.39%
Fat:14.95g
23%
Saturated Fat:6.1g
38.15%
Carbohydrates:60.02g
20.01%
Net Carbohydrates:57.97g
21.08%
Sugar:24.69g
27.44%
Cholesterol:29.83mg
9.94%
Sodium:189.8mg
8.25%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:12.72mg
4.24%
Protein:3.9g
7.8%
Manganese:0.33mg
16.44%
Copper:0.28mg
13.78%
Selenium:9.17µg
13.1%
Iron:1.98mg
11.01%
Vitamin A:532.95IU
10.66%
Vitamin B1:0.15mg
10.12%
Phosphorus:95.41mg
9.54%
Magnesium:37.12mg
9.28%
Vitamin B2:0.15mg
8.93%
Folate:35.09µg
8.77%
Fiber:2.05g
8.21%
Potassium:207.66mg
5.93%
Vitamin B3:1.17mg
5.85%
Calcium:54.52mg
5.45%
Zinc:0.66mg
4.4%
Vitamin C:2.82mg
3.42%
Vitamin B5:0.3mg
2.98%
Vitamin E:0.43mg
2.86%
Vitamin B6:0.06mg
2.77%
Vitamin B12:0.11µg
1.88%
Vitamin K:1.34µg
1.28%