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Ingredients
- 2 1/2 stk soft, unsalted butter
- 1 1/3 c. sugar
- 5 x Large eggs
- 3 c. cake flour
- 3 tsp cocoa
- 1 Tbsp. lowfat milk
- 1 1/2 can tart cherries, pitted (24 ounce.)
- 1/2 c. sugar
- 3 Tbsp. cornstarch
Directions
- Cake:Beat the butter, Large eggs and sugar till sugar is dissolved. Slowly add in flour and baking pwdr. Grease a shallow pan (12x8x2) and spread half of the batter into the pan.
- Preheat oven to 375degrees and bake for 30 to 40 min. Let cold for about one hour.
- Filling:Drain cherries, saving 1 c. and 2 Tbsp. of the juice.
- Heat the juice, sugar and cornstarch slowly, stirring constantly.
- Add in the cherries. When the mix has thickened, set aside to cold.
- Cream:1 3/4 c. milk1 pkg. vanilla pudding (4oz.)
- 1/3 c. sugar2 sticks unsalted butter (at room temperature)
- Preheat the pudding according to the directions on the package with lowfat milk and sugar. Let cold to room temperature. Beat the butter till creamy and add in the pudding spoon by spoon while beating. Let sit for a few min.
- Finish:Spread the cherry mix on top of the cake and cover with the cream. Heat 4 ounce. of baking chocolate and drizzle over the top.
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