This cake would be a great addition to any dinner party. The cake is moist and flavorful, the honey vanilla pudding is out of this world, and the cherry topping just ties everything together.
Cherry Chocolate Cake with a Honey Vanilla Pudding Filling
2 cups all-purpose flour
3 tablespoons baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon salt
3 tablespoons butter, melted
1/2 cup sugar
3/4 cups honey
1 1/2 cups Lucerne Best of the Egg, Egg Beaters, or other egg substitute (or 3 eggs, beaten)
1/2 cups cinnamon applesauce
Heat oven to 325 degrees. Grease and flour a 9-inch round cake pan.
Mix flour, cocoa, baking powder, baking soda, nutmeg and salt together in a large bowl and set aside.
In a medium bowl, mix butter, sugar and honey together with a spoon until creamy. Add egg substitute, or eggs, to butter mixture and stir until smooth.
Add butter mixture and applesauce to flour mixture and stir only just until mixed.
Pour batter into prepared pan. Bake for 40 – 45 minutes or until a toothpick inserted in the middle comes out clean.
Cool on wire rack for 10 minutes. Carefully remove from pan and cool completely on wire rack.
Honey Vanilla Pudding
1 1/3 cups milk
1/4 teaspoon sale
2 1/2 tablespoons cornstarch
1/2 cup cold water
3 tablespoons honey
2 1/2 tablespoons butter
1/4 teaspoon vanilla
In a saucepan, combine milk and salt. Bring to a boil over medium heat.
In a small bowl, dissolve cornstarch in cold water. When milk begins to boil, add the cornstarch mixture and cook until mixture thickens, stirring constantly. (approximately 2 minutes)
Remove from heat and stir in honey, butter and vanilla. Pour into small container, cover and refrigerate.
1 20-ounce can of Wilderness Lite Cherry Pie Filling
Put it all together:
Once cake has cooled completely, cut cake in half lengthwise. Spread honey vanilla pudding on one half of cake.
Place other half of cake carefully on top of pudding. Spread Cherry Pie Filling on top of cake.
Chill at least 30 minutes before serving.
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