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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 14 |
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You can have your cake and eat it too with this lower-in-calorie, decadent cake. This single layer, rich chocolate cake is draped with a fantastic cherry sauce. Ingredients:
2 eggs |
2 egg whites |
1/2 cup buttermilk |
1/3 cup strong brewed coffee |
3 tablespoons canola oil |
1 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
2/3 cup baking cocoa |
1/2 cup packed brown sugar |
1-1/2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
cherry topping: |
1/2 cup cherry juice blend |
1/2 cup port wine or additional cherry juice blend |
2/3 cup dried tart cherries |
2 tablespoons honey |
dash salt |
1 package (12 ounces) frozen pitted dark sweet cherries, thawed and halved |
1 tablespoon cornstarch |
2 tablespoons water |
1/2 teaspoon almond extract |
1 cup sweetened whipped cream |
Directions:
1. Coat a 9-in. round baking pan with cooking spray and sprinkle with flour. In a large bowl, beat the eggs, egg whites, buttermilk, coffee, oil and vanilla until well blended. Combine the flour, cocoa, brown sugar, baking powder, baking soda and salt; gradually beat into egg mixture until blended.
2. Transfer to prepared pan. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely.
3. In a large saucepan, combine the cherry juice, wine, dried cherries, honey and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 8-11 minutes or until liquid is reduced by half. Stir in dark cherries; cook and stir for 2 minutes.
4. Combine cornstarch and water; whisk into cherry mixture. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in extract. Cool.
5. Serve cake with cherry topping; garnish with whipped cream. Yield: 14 servings.
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