Another deliciously sweet Cheerwine creation from our friend and recipe creator MomoRedPepperFlake!
Ingredients
- 2 cups granulated sugar
- 1 teaspoon salt
- 2 cups all-purpose flour
- ½ cup vegetable oil
- 2 sticks salted butter
- 1 cup Cheerwine (original or Cheerwine Zero Sugar)
- 8 tablespoons unsweetened cocoa powder, divided
- ½ cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
- 1 teaspoon baking soda
- 4 ounces semi-sweet chocolate chips
- ¼ cup Cheerwine Syrup
- ¼ cup heavy cream
- 4 cups powdered sugar
Instructions
Cake Instructions
- Preheat oven to 350ºF
- In a bowl, combine sugar, salt, and flour and set aside.
- In a saucepan over medium heat, whisk together oil, one stick of butter, Cheerwine soda, and 4 tablespoons of the cocoa powder. Bring to a boil and remove from heat.
- Transfer the chocolate and soda mixture to a large bowl. Mix in your bowl of flour to the chocolate mixture with a large mixing spoon until combined.
- Add buttermilk, eggs, one teaspoon each of the vanilla and almond extract, and baking soda to your batter and mix to combine. Fold in your chocolate chips.
- Spray a 9×13 baking dish with non-stick cooking spray. Pour your batter into the baking dish.
- Bake in preheated oven for 30-35 minutes. Let set aside to cool.
- Once the cake is cooled, poke holes with the end of your wooden spoon all over the cake, then pour the Cheerwine Syrup (or you can also use soda) across the entire cake. Set aside while you prepare the frosting.
Frosting Instructions
- In a small saucepot over medium heat, melt a stick of butter. Once butter is melted, whisk in 4 tablespoons of cocoa powder, heavy cream, and one teaspoon each vanilla and almond extract, and powdered sugar.
- Continue whisking the frosting over medium heat until the frosting is smooth.
- Immediately pour warm frosting over cake and spread with spatula.
- Serve and enjoy!
