CHOCOLATE ITALIAN SPONGE CAKE

CHOCOLATE ITALIAN SPONGE CAKE image

Yield 24

Number Of Ingredients 11

FOR THE CAKE:
1 cup butter, (2 sticks) softened
¾ 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

Steps:

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.