Pound Cake With Cherry Chocolate Topping

0
14

Ingredients

  • 1 (14 1/2 oz.) can pitted tart cherries, undrained
  • 1/2 sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1/4 teaspoon vanilla extract
  • 3 to 4 drops red food coloring, optional
  • 1 (16 oz.) pkg. frozen pound cake, thawed
  • 6 tablespoons chocolate syrup

Directions

In small saucepan, combine cherries and sugar. Bring to boil, stirring occasionally. Combine cornstarch and water until smooth; add to cherries. Bring to boil; cook and stir 1 to 2 minutes or until thickened. Remove from heat; stir in vanilla and red food coloring if desired. Cut pound cake into 12 slices. For each serving, place 2 slices on an individual plate. Top with 1 tablespoon chocolate sauce and about 1/4 cup cherry sauce. Makes 6 servings.

STAY INFORMED. SIGN UP!

Up-to-date agriculture news in your inbox!

NO COMMENTS