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Cherry Brownie Pudding Cake

Microwaverina's picture
  Butter 2 Tablespoon
  Canned cherry pie filling 21 Ounce (1 Can)
  Lemon juice 2 Tablespoon
  Sugar 1 Cup (16 tbs)
  Butter 1⁄4 Cup (4 tbs), softened
  Egg yolks 2
  Vanilla 1⁄2 Teaspoon
  Unsweetened chocolate squares 2 Ounce, melted and cooled
  Milk 1⁄4 Cup (4 tbs)
  All purpose flour 1 Cup (16 tbs)
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Egg whites 2 , beaten
  Walnuts 1⁄3 Cup (5.33 tbs), chopped

In a 4-cup glass measure micro-melt 2 tablespoons butter 30 to 40 seconds; stir in pie filling, lemon juice, and 1/3 cup water.
Spread in 12 x 7 1/2 x 2-inch baking dish; set aside.
Cream 1 cup sugar and 1/4 cup butter together.
Add yolks and vanilla; beat till fluffy.
Stir in chocolate and milk.
Mix flour, baking powder, and salt.
Add to chocolate mixture; mix well.
Fold in whites and nuts.
Carefully spoon batter over cherry mixture.
Micro-cook, uncovered, till wooden pick inserted in center comes out clean, about 13 minutes; give dish a half turn every 3 minutes.
Serve warm with vanilla ice cream, if desired.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3207 Calories from Fat 1148

% Daily Value*

Total Fat 133 g204.5%

Saturated Fat 68.9 g344.6%

Trans Fat 0 g

Cholesterol 561.3 mg187.1%

Sodium 1433.5 mg59.7%

Total Carbohydrates 492 g163.8%

Dietary Fiber 18.7 g74.9%

Sugars 206.2 g

Protein 41 g82.5%

Vitamin A 77.6% Vitamin C 59.4%

Calcium 49.1% Iron 107.1%

*Based on a 2000 Calorie diet

Cherry Brownie Pudding Cake Recipe