Cherry Chocolate Carrying Cake
This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 330330 cal |
| pro | 5 g5g pro |
| total fat | 17 g17g total fat |
| carb | 43 g43g carb |
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.
Ingredients
- 1-1/2 cups packed brown sugar 1-1/2 cups packed brown sugar
- 3/4 cup butter , softened3/4 cup butter, softened
- 4 eggs 4 eggs
- 1 tsp vanilla 1 tsp vanilla
- 1-3/4 cups all-purpose flour 1-3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder 1/2 cup unsweetened cocoa powder
- 2 tsp baking powder 2 tsp baking powder
- 1/2 tsp salt 1/2 tsp salt
- 1 cup milk 1 cup milk
- 3 cups pitted sour cherries 3 cups pitted sour cherries
- Topping:
- 1/2 cup packed brown sugar 1/2 cup packed brown sugar
- 3 tbsp all-purpose flour 3 tbsp all-purpose flour
- 1/3 cup butter 1/3 cup butter
- Glaze:
- 2 oz semisweet chocolate 2 oz semisweet chocolate or white chocolate
- 2 tsp butter 2 tsp butter
Preparation
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.
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