Lucky 32 Southern Kitchen Restaurant


Recipe: Cheerwine Chocolate Pound Cake
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  • 3/4 cup butter
  • 9 tablespoons cocoa powder
  • 1 cup Cheerwine
  • 2 cups granulated sugar
  • 2 eggs
  • 2 1/4 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1 teaspoon white vinegar
  • 1 teaspoon almond extract
  • 1 3/4 cups Cherry Ganache (see recipe below)
  • 1 recipe Frosting for Cheerwine Cake (see recipe below)
  1. Preheat oven to 350 degrees.
  2. Lightly grease and flour two cake pans.
  3. In a small pan, melt butter with cocoa powder. Set aside to cool slightly.
  4. In a small pot, bring 1 cup of Cheerwine to a boil; remove from heat and set aside.
  5. Cream together sugar and eggs until light in color. Add chocolate mixture to the eggs and temper mixture by beating well.
  6. Add 1 cup of warm Cheerwine to mixture and blend well.
  7. In a bowl, mix together flour, baking soda and salt; add to the liquid mixture and blend well.
  8. In a bowl, mix together milk, vinegar and almond extract; stir into chocolate batter and blend well.
  9. Pour into prepared cake pans. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean.
  10. Allow cakes to cool; remove from pans.
  11. Spread frosting evenly over one layer and then top with second layer.
  12. Pour Ganache over cake, making sure it is completely covered.

Makes – 1 cake

Cherry Ganache

  • 9 ounces chocolate chips
  • 1 cup heavy cream
  • 2 fluid ounces Cheerwine
  • 3/4 ounce Wild Cherry Brandy
  1. Melt chocolate in a double boiler.
  2. Bring cream and Cheerwine to a boil; remove from heat.
  3. Stir cream mixture into melted chocolate until smooth.
  4. Stir in liqueur.
  5. Allow to cool for five minutes, while stirring.
  6. Makes – 2 ½ cups

Frosting for Cheerwine Cake

  • 1/3 cup Cheerwine
  • 1/2 cup butter
  • 1/4 cup cocoa powder
  • 2 ½ cups 10X powdered sugar
  • 1/4 teaspoon almond extract
  1. Heat Cheerwine, butter and cocoa together until mixture comes to a boil.
  2. Pour mixture over powdered sugar and blend until smooth.
  3. Stir in almond extract.
  4. Cool slightly before spreading over cake.
  5. Makes – frosting for 1 cake


Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.




Lucky 32 Southern Kitchen
Greensboro, NC Restaurant

1421 Westover Terrace
Just off Wendover Ave.
Near UNCG, Green Valley Office Park, Women's Hospital, Greensboro Country Club and Friendly Center
336-370-0707 | Email Us

Lucky 32 Southern Kitchen
Cary, NC Restaurant
7307 Tryon Road
Between US 1/64 and Kildaire Farm
Near Raleigh, Holly Springs, Apex
and Research Triangle Park
919-233-1632 | Email Us

American Cuisine | Southern | Farm to Fork | Local Foods