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Cherry Brownie Pudding Cake

Microwaverina's picture
Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Microwaving
Ingredient: 
Cherry

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