Cherry Chocolate Carrying Cake

Author: Canadian Living

If you use frozen cherries for this moist cake, you'll need about 6 cups (1.5 L) to get the necessary amount of drained, thawed cherries.

  • Portion size 16 servings

Ingredients

  • 1 1/2 cup packed brown sugar
  • 3/4 cups butter softened
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 3 cups pitted sour cherries
Glaze:
  • 2 oz semisweet chocolate
  • 2 oz white chocolate
  • 2 teaspoons butter
Topping:
  • 1/2 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1/3 cup butter

Method

Topping: Combine sugar and flour. Cut in butter until crumbly; set aside.

In large bowl, beat sugar and butter until fluffy; beat in eggs, one at a time, and vanilla. Sift together flour, cocoa, baking powder and salt ; add to creamed mixture in 3 additions, alternately with milk in 2 additions. Spread in greased floured 13- x 9-inch (3.5 L) cake pan, smoothing top. Sprinkle with cherries; sprinkle with topping.

Bake in 350°F (180°C) oven for 40 to 45 minutes or until tester inserted in centre comes out clean. Let cool on rack.

Glaze: Melt chocolate and butter over hot, not boiling, water; drizzle over cake.

Nutritional facts <b>Per serving:</b> about

  • Protein 5 g
  • Calories 330.0
  • Total fat 17 g
  • Total carbohydrate 43 g
Share X
Baking & Desserts

Cherry Chocolate Carrying Cake

Login