Wow- 2 years hiatus! Where did the time go? In the meanwhile, we have built a wonderful new kitchen with all the bells and whistles to keep me baking for a while. It was worth not having a kitchen (or sink!) for 3 months!
Back with a recipe for a delicious and easy dessert.
Credit to King Arthur Flour and Trader Joe's for this one, although as usual I have tweaked everything.
Dark Chocolate Cherry Pudding Cake
One jar of Morello Cherries (I use the 27.4 oz jar from Trader Joe's)
2 cups flour
4 teaspoons baking powder
Scant 1 teaspoon salt
1 1/2 cups sugar
1 cup cocoa powder
4 cups water/cherry juice
2 teaspoons vanilla
1/2 vegetable oil
Preheat oven to 350 F.
Drain the cherries and reserve the liquid.
Mix the dry ingredients in a large bowl with a whisk.
Add the vanilla and oil but do not mix.
Add the cherry juice and water (to make 4 cups total) to the bowl.
Blend thoroughly with the whisk.
Pour into a 9 x 13 inch greased pan and gently add the cherries evenly.
Bake for 45 minutes or until the center and sides are done but it is still jiggly when you give it a gentle shake (I love the word jiggly!)
Let it cool for about 10 minutes and enjoy!
