Cherry Deviucious Cake
|Crisco||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Cake flour||2 1⁄2 Cup (40 tbs), sifted|
|Cocoa powder||1⁄2 Cup (8 tbs)|
|Baking soda||1 1⁄2 Teaspoon|
|Cold water||1 1⁄3 Cup (21.33 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
1 Preheat the oven at 350° F.
2 Grease a 13x9x2-inch baking pan and lightly dust with flour.
3 In a bowl, cream Crisco and the 1 cup sugar until fluffy.
4 Add in egg yolks, one at a time; beat well after each addition.
5 Stir in vanilla.
6 In another bowl, sift together flour, cocoa, soda, and salt.
7 Add to the creamed mixture alternately with cold water, beating well after each addition.
8 In a bowl, beat egg whites until soft peaks form.
9 Gradually add in the 3/4 cup sugar, beating to form stiff peaks.
10 Fold into the batter until blended.
11 Transfer to the prepared baking pan.
12 Bake for 35 to 40 minutes.
13 Allow to cool.
14 Cut into squares.
15 Prepare the Cherry Sauce: Drain 1 can (29 ounces) pitted dark sweet cherries, reserving the syrup.
16 In a small saucepan, combine 1/4 cup sugar and 2 tablespoons cornstarch.
17 Stir in reserved syrup.
18 Cook, stirring until thickened and bubbly.
19 Remove from the heat and stir in the cherries and 1/4 cup burgundy (or 1/4 cup water and 1/2 teaspoon almond extract).
20 For the Cream Cheese Topper: In small mixer bowl, beat together one 8-ounce package softened cream cheese, 1/4 cup sugar, and 2 tablespoons milk until fluffy.
20 Top each square with a dollop of Cream Cheese Topper and warm Cherry Sauce.
21 Serve as desired.