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
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