How to make it

  • 1. Preheat oven to 350F. Grease and flour two 9 x 1-1/2-inch round baking pans.
  • 2. In an extra-large bowl combine sour cream, water, oil, sugar, eggs, vanilla, baking powder, baking soda, and salt. With a large wire whisk, whisk until well combined. Add flour, cocoa powder, black pepper, cinnamon, allspice, nutmeg, and cloves; whisk vigorously until smooth. Divide batter between prepared pans.
  • 3. Bake 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely.
  • 4. Finely chop chocolate. In saucepan over medium-high heat bring whipping cream to boiling. Remove from heat and stir in chocolate until smooth. Cool to room temperature; chill until a spreadable, about 1 hour. Meanwhile, prepare Harvest Fruit.
  • 5. To assemble, place one cake layer on a serving plate. Spread with 1/2 of chocolate cream mixture. Top with the second layer. Arrange fruit in a single layer on top of cake. Pour caramel over top of fruit. Serve immediately.
  • (Cake does not store well after fruit is added.)
  • Makes 12 servings.
  • 6. Harvest Fruit: Thinly slice 1 unpeeled pear lengthwise and 1 cooking apple horizontally. In medium saucepan combine 2 cups apple juice and 1 cup sugar; bring to boiling over medium-high heat. Add sliced fruit and 1/3 cup dried cranberries; return to boiling. Reduce heat. Simmer, covered, 2 minutes. Remove from heat, let stand 5 minutes. Strain and discard liquid. Cool to room temperature.

Reviews & Comments 3

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    " It was excellent "
    goodeat ate it and said...
    Sound very good and nice!! five forks
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    " It was excellent "
    hungrybear ate it and said...
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    " It was excellent "
    cuzpat ate it and said...
    Yummy!! high 5!
    Was this review helpful? Yes Flag

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