CHERRY BROWNIE PUDDING CAKE
6 tbl butter or margarine -- divided
1 cup sugar
2 egg yolks
1/2 tsp vanilla
1 can cherry pie filling -- (21 ounce) divided
2 squares unsweetened chocolate -- (2 ounces) melted and cooled
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
2 egg whites -- stiffly beaten
1/4 cup water
1 tbl lemon juice
Vanilla ice cream
Preheat oven to 350 degrees. Cream together 4 tablespoons butter and sugar
until fluffy. Add egg yolks and vanilla, beat well. Stir in 1 cup pie
filling and chocolate.
Stir together flour, baking powder and salt; mix well with chocolate
mixture. Fold in egg whites.
Add water, lemon juice and remaining butter to remaining pie filling.
Spread in a 9x9x2 inch baking pan. Spoon batter over cherries. Bake for
about 40 minutes. Serve with a scoop of vanilla ice cream. Serves 8.
6 tbl butter or margarine -- divided
1 cup sugar
2 egg yolks
1/2 tsp vanilla
1 can cherry pie filling -- (21 ounce) divided
2 squares unsweetened chocolate -- (2 ounces) melted and cooled
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
2 egg whites -- stiffly beaten
1/4 cup water
1 tbl lemon juice
Vanilla ice cream
Preheat oven to 350 degrees. Cream together 4 tablespoons butter and sugar
until fluffy. Add egg yolks and vanilla, beat well. Stir in 1 cup pie
filling and chocolate.
Stir together flour, baking powder and salt; mix well with chocolate
mixture. Fold in egg whites.
Add water, lemon juice and remaining butter to remaining pie filling.
Spread in a 9x9x2 inch baking pan. Spoon batter over cherries. Bake for
about 40 minutes. Serve with a scoop of vanilla ice cream. Serves 8.
