Cherry Chocolate Coffee Cake
|Frozen sweet cherries||2 Cup (32 tbs) (Unsweetened)|
|Cornstarch||1 1⁄2 Teaspoon|
|Unsweetened black cherry soft drink mix||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Skim milk||1⁄2 Cup (8 tbs)|
|Dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Solid shortening||1⁄4 Cup (4 tbs)|
|Baking unsweetened cocoa||1⁄3 Cup (5.33 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Margarine||2 Teaspoon, melted|
Place frozen cherries in a 1 qt. (1 L) microwave measuring cup.
Heat in microwave on medium for 2 minutes.
Stir and then continue heating on medium for another 2 minutes.
Cherries should be thawed but not hot.
Use a scissors to cut cherries into pieces. (If cherries are hot, allow to cool before stirring in cornstarch.) Stir in cornstarch, soft drink mix powder, and nutmeg.
Place back in microwave and cook for 3 to 4 minutes on medium-high or until mixture is very thick and clear.
Set aside to cool completely.
Meanwhile, pour skim milk in small saucepan.
Bring to a boil, remove from heat, and allow to cool.
Dissolve the yeast in the warm water.
Combine skim milk, yeast mixture, sweetener, shortening, egg, and salt in a large mixing bowl.
Combine the cocoa with 1 1/4 c. (310 mL) of flour in another bowl.
Stir to mix.
Add to liquid mixture in bowl.
Beat on low until mixture is blended and smooth.
Add remaining flour and stir until all the flour is incorporated into the dough.
Turn out onto a lightly floured surface; then knead for 4 to 5 minutes until dough is smooth and elastic.
Place in a greased bowl, turn dough over, cover, and allow to rise until double in size (about 1 1/2 hours).
Punch dough down and roll into a 25 x 12 in. (62 x 30 cm) rectangle.
Place dough on a well greased cookie sheet.
Make 3 in. (7.5 cm) diagonal cuts at 1 in.
(2.5 cm) intervals on the 25 in. (62 cm) side of the rectangle with a scissors.
Spread cherry filling down the middle of the coffee-cake dough.
Crisscross cut strips at an angle over filling, overlapping the strips so that they are about 1 in. (2.5 cm) apart.
Cover Coffeecake with plastic wrap, then a towel.
Allow to rise until double in size (about 45 to 60 minutes).
Bake at 350°F (175°C) for 25 to 30 minutes or until done.
While warm, brush with melted margarine.