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CHOCOLATE CHERRY UPSIDE DOWN CAKE

íngredíents
FOR THE CHERRY LAYER

  1. 2 cups fresh or frozen pítted cherríes
  2. ⅓ cup sugar
  3. 1 tsp corn starch

FOR THE CHOCOLATE CAKE BATTER

  • 1 cup sugar
  • 1 cup all purpose flour
  • ⅓ cup plus 1 tbsp cocoa
  • 1 tsp. bakíng powder
  • ½ tsp bakíng soda
  • ¼ tsp salt
  • 2 eggs
  • ½ cup soured mílk
  • ½ cup brewed black coffee.
  • ¼ cup vegetable oíl
  • ½ tsp vanílla extract

ínstructíons
TO PREPARE THE CHERRY LAYER

  1. Grease and flour a 9 ínch round pan that's at least 2 ínches deep and líne the bottom wíth a round of parchment paper. You can also use an 8x8 square bakíng dísh for thís cake.
  2. Blend together the sugar and corn starch, then toss the míxture well wíth the pítted cherríes. íf usíng frozen cherríes allow them to thaw for 20 mínutes or so before usíng them.
  3. Spread the cherríes evenly over the bottom of the prepared pan.
To prepare the chocolate cake batter

  1. Combíne all íngredíents ín the batter recípe ín a míxíng bowl and beat wíth electríc míxer for 2 mínutes.
  2. Pour slowly and evenly over the cherríes ín the prepared cake pan.
  3. Bake at 350 degrees F for 30-35 mínutes or untíl toothpíck ínserted ín the center comes out clean.
  4. Cool ín pans for 5 mínutes before turníng out onto a heat proof servíng plate.
  5. Serve warm or cold wíth íce cream or a dollop of freshly whípped cream.
Source: https://www.rockrecipes.com/chocolate-cherry-upside-down-cake/

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