Hy-Vee Recipes and Ideas

Directions

1. Step1
   Preheat oven to 375 degrees. Spray 9-inch springform pan with baking spray; set aside.
2. Step2
   Cake: Drain cherries, reserving 1/2 cup of the syrup; set aside. Place 1 cup Blue Bonnet and the sugar in large bowl; beat with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating until well blended after each addition. Beat on high speed 1 minute. Add cocoa powder, flour, 1/4 cup of the reserved cherry syrup and 1 tablespoon brandy; beat on low speed until well blended. Pour into prepared pan.
3. Step3
   Bake 25 to 30 minutes, or until just until center is firm. Cool 30 minutes. (Cake will sink as it cools.)
4. Step4
   Trace 6-inch circle with sharp knife in center of cake, using a plate or large plastic lid as a guide. Scoop out cake within traced area, leaving a 3/4-inch-thick layer of cake on bottom. Place removed cake in medium bowl; tear into small pieces. Set aside.
5. Step5
   Place cherries in food processor container; cover. Process until cherries resemble a coarse puree. Add to cake crumbs; mix well. Return to center of cake; smooth top with spatula.
6. Step6
   Frosting: Place chocolate and 1/4 cup Blue Bonnet in medium microwavable bowl. Microwave on MEDIUM (50% power) 1-1/2 minutes. Stir until chocolate is completely melted. Add 1/4 cup reserved cherry syrup and 1 tablespoon brandy; stir until well blended. Cool to spreading consistency. Spread onto top and side of cake. Refrigerate at least 30 minutes.