Tuesday, August 2, 2011

Cherry Chocolate Pudding Cake

I came home from vacation with a bunch of cherries and knew I had to do something with a few of them before I made myself sick eating them. I found a recipe for cherry chocolate pudding cake, and I had been wanting to try a pudding cake for a while. I had remembered them from when I was younger and loved the goey pudding mixed in with the cake, so I decided to give it a try. I did change the recipe a little bit to cut down on the sweetness and make a darker richer chocolate.

1 and 3/4 cups All Purpose Flour
1/2 cup Sugar (1 original recipe)
1/3 cup plus 1/4 cup Unsweetened Cocoa Powder
3 tablespoons Baking Powder
¼ + 2 tbsp cup Milk
1/2 cup Unsweetened Applesauce
1 cup Cherries, fresh/frozen, pitted
1 cup Dark Brown Sugar
3 cups Hot Water

1. Preheat the oven to 350F.
2. In a bowl mix together the flour, sugar, ⅓ cup cocoa powder, baking powder, milk, and applesauce. (I had to add an extra 2 tbsp of milk, try mixing without before adding it. The batter should be thick but not dry).
3. Fold in the cherries.
4. Spoon the batter into a greased and floured 9 x 13 pan (or a pan lined with parchment paper).
5. In the same bowl mix together the dark brown sugar, hot water, and ¼ cup cocoa.
6. Poor over top of the batter.
7. Bake 35 to 40 minutes (the cake will be set but not firm, you should see some pudding bubbling up on the edges.).

This cake got good reviews and it was even good cold the next day. However, O decided that he would like it better without the cherries, or with the cherries chopped into small pieces. I am sure I will make this again at some time.

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