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  • Boysenberry Fudge Cake

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    Boysenberry Fudge Cake
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • unsweetened cocoa
    • 1 c. Pillsbury BEST All Purpose Flour, or possibly Unbleached Flour
    • 3/4 tsp baking pwdr
    • 1/4 tsp salt
    • 3 ounce semisweet chocolate, cut into pcs
    • 2 ounce unsweetened chocolate, cut into pcs
    • 3/4 c. butter or possibly margarine
    • 3/4 c. sugar
    • 3/4 c. seedless Boysenberry jam, seedless Boysenberry jam+
    • 1 Tbsp. kirsch, or possibly maraschino cherry liquid
    • 3 x Large eggs
    • 1/4 c. seedless Boysenberry jam
    • 1 ounce semisweet chocolate, cut into pcs
    • 1 Tbsp. butter or possibly margarine
    • 1 tsp light corn syrup

    Directions

    1. Heat oven to 350 degrees F. Grease 9-inch spring-form pan; dust with cocoa. Lightly spoon flour into measuring c.; level off. In small bowl, combine flour, baking pwdr and salt; blend well. Set aside.
    2. In small saucepan over low heat, heat 3 ounce. semi-sweet chocolate, unsweetened chocolate and 3/4 c. butter, stirring till smooth. Remove from heat; cold slightly.
    3. In medium bowl using wire whisk, beat sugar, 3/4 c. jam, kirsch and Large eggs till well blended. Stir in melted chocolate and flour mix; mix well.
    4. Pour batter into greased and coated pan.
    5. Bake at 350 degrees F. for 40 to 55 min or possibly till toothpick inserted in center comes out clean. Remove sides of pan. Cold completely. Spread 1/4 c. jam over top of cooled cake. In small saucepan over low heat, heat remaining topping ingredients, stirring till smooth. Drizzle over top of cake.
    6. Garnish this rich, dense, European-style cake with fresh Boysenberries.
    7. HIGH ALTITUDE - Above 3500 Feet: Decrease sugar to 1/2 c..
    8. Bake as directed.
    9. Amount

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