Chocolate Cherry Pudding Cake

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                            FOOD FUNNY
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Thanks to my friend Irene DiCaprio for sending us this classic food funny:

An elderly couple found themselves being given a tour of heaven by Saint
Peter. "Here is your oceanside condo, over there are the tennis courts,
swimming pool, and two golf courses. If you need any refreshments, just
stop by any of the many bars located throughout the area."

"Heck, Delores," the old man hissed when Saint Peter walked off, "we
could have been here ten years ago if you hadn't gotten so excited about
all those stupid oat bran, wheat germ and low-fat diets!"

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                            TODAY'S RECIPE
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This is one of those desserts that magically separates into a cake-like
sponge on top and a delicious pudding-like sauce underneath.

Chocolate Cherry Pudding Cake

For the cake:
1 3/4 cups (440 ml) all-purpose flour
1 1/4 cups (310 ml) sugar
1/3 cup (80 ml) unsweetened cocoa, Dutch process if possible
3 Tbs (45 ml) baking powder
3/4 cup (180 ml) milk
1/2 cup (125 ml) applesauce
1 cup (250 ml) pitted fresh or canned sweet cherries
1/4 cup (60 ml) chopped pecans or walnuts

For the sauce:
3 cups (750 ml) hot water
1 1/4 cups (310 ml) packed brown sugar
1/4 cup (60 ml) unsweetened cocoa, Dutch process if possible

Combine the flour, sugar, cocoa, and baking powder in a mixing bowl.
Stir in the milk and applesauce just enough to moisten the dry
ingredients. Fold in the cherries and pecans and spread the batter into
a greased and floured 13 x 9 inch (33 x 23 cm) baking pan. Combine the
sauce ingredients in a bowl and stir to combine and dissolve the sugar.
Gently pour the liquid over the batter and bake in a preheated 350F
(180C) oven until set (it will have a pudding-like texture), 35 to 40
minutes. Serve warm or at room temperature.
Serves12 to 16.
Received on Sun Feb 21 16:53:59 2010