Cherry Chocolate Carrying Cake
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.
Servings: 16
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 330 |
| protein | 5 g |
| fat | 17 g |
| carbohydrate | 43 g |
| good source iron. | - |
-
1-1/2 cups (375 mL) packed brown sugar
3/4 cup (175 mL) butter, softened
4 eggs
1 tsp (5 mL) vanilla
1-3/4 cups (425 mL) all-purpose flour
1/2 cup (125 mL) unsweetened cocoa powder
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1 cup (250 mL) milk
3 cups (750 mL) pitted sour cherries
Topping:
1/2 cup (125 mL) packed brown sugar
3 tbsp (50 mL) all-purpose flour
1/3 cup (75 mL) butter
Glaze:
2 oz (60 g) semisweet or white chocolate
2 tsp (10 mL) 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 sa< 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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