Cherry Brownie Pudding Cake
|Canned cherry pie filling||21 Ounce (1 Can)|
|Lemon juice||2 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs), softened|
|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|
|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.