Fry’s* Decadent Fudge Cherry Coffee
Posted by: Elaine Fri, 21 May 2004, at 11:02 a.m.
Here’s a special coffee cake filled with luscious cherries. It’s ideal for a
2 cups all-purpose flour
3/4 cup lightly packed brown sugar
1/2 cup Fry’s* Cocoa
3/4 cup cold, cubed butter
1/2 tsp each baking powder and baking soda
1 egg, beaten
3/4 cup buttermilk
1 can cherry pie pilling (19 oz)
1/2 cup icing sugar
4 tsp Fry’s* Cocoa
2 tbsp boiling water (approx.)
Preheat oven to 350 F Combine flour, brown sugar and Fry’s* Cocoa in a mixing
bowl. Using a pastry blender or two table knives, cut in butter until mixture is
crumbly. Measure out
1/2 cup of the mixture and reserve. Stir baking powder and baking soda into
Whisk eggs with buttermilk and add to dry ingredients. Stir just until mixture
becomes a soft dough. Drop two-thirds of the dough into a greased 9-in spring
form pan. Spread with a spatula to cover bottom of pan. Spoon pie filling evenly
over base. Drop spoonfuls of remaining dough over top of cherries. Gently smooth
dough to cover cherry mixture; sprinkle with reserved crumb mixture.
Bake for 50 to 55 minutes or until a tester inserted into the cake comes out
clean. Cool on a rack.
Whisk icing sugar with Fry’s* Cocoa until well combined. Stir in water until
glaze is smooth. Cool slightly. Remove cake from pan and place on a serving
platter. Drizzle evenly with glaze. Makes 12 to 14 servings
Fry’s* Cocoa Baking Tips:
For an extra-special touch, simply fold a tablespoon or two of sifted Fry’s*
Cocoa into sweetened whipped cream, to create a luscious, chocolatey topping for
this decadent dessert!
Buttermilk backup! Here’s how to make a substitute for buttermilk: for each cup
needed, place 1 tablespoon Realemon* in a glass measuring cup. Add enough milk
to make 1 cup total liquid; stir. Let stand for 5 minutes before using..