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Chocolate-Covered Cherry Pudding Cake

 Chocolate-Covered Cherry Pudding Cake
Growing up, I remember my grandfather cherishing the chocolate-covered cherries we’d bring him for Christmas. He passed away this past year, and I came up with this rich recipe in his honor. It’s delicious served with whipped topping. —Meredith Coe, Charlottesville, Virginia
8 ServingsPrep: 20 min. Cook: 2 hours + standing

Ingredients

  • 1/2 cup reduced-fat sour cream
  • 2 tablespoons canola oil
  • 1 tablespoon butter, melted
  • 2 teaspoons vanilla extract
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 3 tablespoons baking cocoa
  • 2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 cup fresh or frozen pitted dark sweet cherries, thawed
  • 1 cup fresh or frozen pitted tart cherries, thawed
  • 1/3 cup 60% cacao bittersweet chocolate baking chips
  • PUDDING:
  • 1/2 cup packed brown sugar
  • 2 tablespoons baking cocoa
  • 1-1/4 cups hot water

Directions

  • In a large bowl, beat the sour cream, oil, butter and vanilla until
  • blended. Combine the flour, sugars, cocoa, baking powder, cinnamon
  • and salt. Add to sour cream mixture just until combined. Stir in

2 of 2

Chocolate-Covered Cherry Pudding Cake (continued)

Directions (continued)

  • cherries and chips. Pour into a 3-qt. slow cooker coated with
  • cooking spray.
  • In a small bowl, combine brown sugar and cocoa. Stir in hot water
  • until blended. Pour over the batter (do not stir). Cover and cook on
  • high for 2 to 2-1/2 hours or until set. Let stand for 15 minutes.
  • Serve warm. Yield: 8 servings.
Nutritional Facts: 1 serving equals 291 calories, 9 g fat (3 g saturated fat), 9 mg cholesterol, 167 mg sodium, 51 g carbohydrate, 2 g fiber, 4 g protein.