Chocolate Italian Sponge Cake Recipe

Name: Chocolate Italian Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1 cup butter, (2 sticks) softened; 3/4 cup sugar; 6 eggs; 4 packets Chocolate Cream of Wheat, uncooked; 1 cup flour; 2 teaspoons baking powder; FOR THE SYRUP TOPPING:; 1 cup sugar; 1 cup water; 12 maraschino cherries, halved

Servings: persons

FOR THE CAKE:
1 cup butter, (2 sticks) softened
3/4 cup sugar
6 eggs
4 packets Chocolate Cream of Wheat, uncooked
1 cup flour
2 teaspoons baking powder
FOR THE SYRUP TOPPING:
1 cup sugar
1 cup water
12 maraschino cherries, halved

1
["Preheat oven to 350 degrees.", "In large mixing bowl, cream butter and sugar together with electric mixer until well mixed. Add eggs and beat until combined. Add Chocolate Cream of Wheat, flour and baking powder and mix well.", "Line 13"" x 9"" pan with aluminum foil, leaving some excess on sides in order to remove easier. Spray with cooking spray. Pour batter into pan and spread out evenly with spatula. Bake for 30 minutes or until toothpick inserted in center comes out clean.", "While cake is baking, make syrup by combining the sugar and water in a small saucepan. Bring to boil and cook for 15 minutes. Set aside until cake is done.", "Remove cake from oven and allow cooling for 5 minutes. Remove cake from pan and peel off aluminum foil. Place cake on a cutting board and with knife; poke holes on top of cake. Pour syrup over cake allowing it to drizzle over sides. You may have to spread some syrup with knife. Allow resting about 5 minutes until syrup is absorbed. Cut into 24 pieces and top each piece with maraschino cherry half."]

1618

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: FOR THE CAKE:, 1 cup butter, (2 sticks) softened, 3/4 cup sugar, 6 eggs, and more.

Yes, Chocolate Italian Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Italian Sponge Cake

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