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Cook Smart:Camilla's Catering Secrets for Home Cooks

Cherry Brownie Cake

Serving Size: 12

Prep: 15 min/Cook: 45 min

Desserts/American/Party

Easy, Quick
   

This is so easy and delicious! Dress it up with whipped cream, ice cream of just dust the top with powdered sugar! Add an Apricot Upside Down Cake or Fillo Apple Strudel for a party. I have requests all the time in my business for a second, non-chocolate dessert. See the notes.
   

STEPS

INGREDIENTS
  1. Melt the butter in a large saucepan. Immediately add the chocolate, whisking until smooth. Stir in the sugar, nuts, eggs and vanilla. Add the flour. Stir well. Preheat the oven to 350 degrees.

1 stick (1/2 cup) butter

½ cup semisweet chocolate chips

1 1/3 cups sugar

½ cup finely chopped walnuts or pecans

2 large eggs

1 t. vanilla extract

2/3 cup flour
  • Spray grease and wax paper line the bottom and sides of a 9" springform (or round cake) pan. Spray grease the paper.
    		•   
  • Pour the batter into the pan. Lightly press 1 cup of the drained cherries into the batter in a band about 2" wide, 1" in from the outer edge.
    		•

    1 – 17 oz can cherries in water (any), drained,

    see note.
  • Bake in a 350 degree oven until the top cracks slightly and feels firm to the touch, 45-50 minutes. Cool. Remove from the pan, cutting around sides of the pan to loosen. Lift the cake out carefully. Peel the paper off or, chill first, then peel off the paper. Set on a serving plate (or freeze now).
    		•   
  • To serve: dust the top with powdered sugar (through a sieve), or serve with whipped cream or ice cream.

    • Optional garnishes:

    Powdered sugar or

    1 cup (1/2 pint) whipping cream, whipped

    or,

    ½ gallon vanilla ice cream

    ©2007 Camilla's Catering