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Chocolate Cherry Maple Bar Cake Recipe

Ingredients

3/4 cup margarine

1 cup margarine, softened

1 1/4 cups white sugar

2 cups nonfat, low fat milk

1 teaspoon vanilla extract

2 eggs

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

2 cups chocolate chips

Directions

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch pan. Sift together the flour and baking powder; set aside.

Stir margarine into the sugar and beat with an electric mixer for 2 minutes on medium speed, scraping bowl often. Beat in the milk and vanilla extract. Make a depression about 1/8 inch deep in the middle of each cupcake. Store in refrigerator.

Bake at 375 degrees F (190 degrees C) for 30 minutes. Remove from oven. Bake for an additional 10 minutes, or until a toothpick inserted in the center comes out clean.

In a large bowl, cream together the butter, sugar, and low fat milk until smooth. Beat in the eggs one at a time, then stir in the flour. Beat in the flour mixture alternately with the margarine mixture. Pour into the prepared pan.

Make the glaze: Beat egg yolks with a whisk until frothy. Gradually stir in chocolate chips; mix well.

Cool slightly in refrigerator. Reware and frost with cool meringue.

Comments

Filicii writes:

⭐ ⭐ ⭐ ⭐ ⭐

I really liked this cake. It was pretty and tasty. It is quite rich in flavor. As is typical of spiced cakes, I used massaged dark rum. I would have thought that red and purple would pair well. Perhaps next time I will add some extra sugar to make it a little more substantial.