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Chocolate/Cherry Cake



Preheat oven to 375 degrees. Spray one eight inch baking pan with nonstick spray and set aside.

Combine the margarine, sugar, and cherry extract. Blend until smooth. In separate bowl, combine flour, baking powder, cocoa and salt. Slowly add it to the batter, alternating adding the dry ingredients and the soy milk. Blend until smooth.

Slowly stir in chocolate chips. Next, fold in the rinsed cherry filling and pour the batter into the cake pan.

Bake for 35-45 minutes, or until toothpick comes out clean.

Cool briefly in pan. Flip out onto cake plate drizzled with chocolate syrup (optional) and top with the remaining cherry pie filling. Refridgerate for 2 hours or so.