Saturday, August 8, 2009

Black Forest Fudge Cake

2 Cups flour
1/2 cocoa powder
1 1/2 cups sugar
1 1/2 tsp baking soda
1/2 tsp salt
2 1/2 cups frozen (thawed) pitted sweet cherries (about 12 oz)
1/2 cup coffee, room temp (or water if you don't have/like coffee)
1/4 cup vegetable oil
1 1/2 tsp vanilla extract

1 pkg instant white chocolate pudding mix
1 Cup vanilla yogurt
2 cups whipped topping

Place dry ingredients in a bowl and mix well. Place cherries (and the juice accumulated while thawing) and coffee in blender. Process until smooth. (I left mine a little chunky for texture - but that's a personal choice.) Add the cherry mixture, oil and vanilla to the flour mixture and blend.

Spray 9x13 pan. Pour in batter. Bake at 325 for about 30 minutes or until wooden toothpick comes out clean.

Mix pudding and yogurt until thick. Fold in whipped topping. Spread over cake.

Refrigerate at least 2 hours before serving.

This is definitely a 'diet' cake. But not bad as diet-cakes go...

Rebecca Ryan
A little drama, a little humor, and if everything goes right, a happy ending.

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