Pound Cake with Cherry Chocolate Topping |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Chocolate and cherries are a classic combination. Here they come together in a succulent sauce that's draped over generous slices of moist pound cake. Ingredients:
1 can (14-1/2 ounces) pitted tart cherries, undrained |
1/2 cup sugar |
2 tablespoons cornstarch |
2 tablespoons water |
1/4 teaspoon vanilla extract |
3 to 4 drops red food coloring, optional |
1 package (16 ounces) frozen pound cake, thawed |
6 tablespoons chocolate syrup |
Directions:
1. In a small saucepan, combine cherries and sugar. Bring to a boil, stirring occasionally. Combine cornstarch and water until smooth; add to cherries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla and red food coloring if desired. Cut cake into 12 slices. For each serving, place 2 slices on an individual plate. Top with 1 tablespoon chocolate sauce and about 1/4 cup cherry sauce. Yield: 6 servings.
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