Recipe by Sarah Chana
Very easy and delicious. Sort of like black forest cake, but more elegant. From "Crowning Elegance", a cookbook published by Arie Crown Hebrew Day School in suburban Chicago, IL. Tastes best on the day of baking. It might get soggy if covered.
Top Review by LynnAnneT
Much better when I added (based on the comments above) an extra half-tablespoon of cocoa and 3/4 cup plain yogurt to the batter. This I baked in a nine-inch springform pan, lined with a circle of parchment paper, lightly sprayed with cooking oil. When cool/turned out onto a plate/reversed onto a serving platter, I frosted the finished cake with vanilla greek-style yogurt right out of the container -- made for a lovely tangy finish.
- 2 eggs
- 1 cup sugar
- 1⁄2 cup margarine, melted
- 1⁄2 teaspoon vanilla
- 2 tablespoons cocoa
- 3⁄4 cup flour
- 1⁄2 teaspoon baking powder
- 1 (15 ounce) can sour cherries, well drained
Directions See How It's Made
- Preheat oven to 350°F.
- Grease an 8"x8" square pan.
- In bowl of a mixer fitted with a whisk, beat together the eggs and sugar until light yellow and fluffy.
- Add margarine and vanilla, stir to combine.
- Mix in cocoa, flour, and baking powder.
- Pour batter into prepared pan.
- Press cherries into the top of the batter.
- Bake for 45 minutes or until set.