Chocolate Cherry Dump Cake
Chocolate and Cherry come together for one delicious dessert.
Ingredients
For the cake base:
- 2 cups Cake Flour (300g)
- 3/4 cup Granulated Sugar (200g)
- 1/2 cup Special Dark Cocoa Powder (50g)
- 1/2 tsp Kosher Salt
- 1/2 tsp Instant Coffee Powder
- 1/4 cup Non-fat Milk Powder (30g)
- 12 tbsps Salted Butter (3/4 cup)
- 2 21oz Cherry Pie Filling Cans
For the fudge frosting:
- 5 tbsps Salted Butter
- 1/3 cup Milk
- 1 cup Granulated Sugar (250g)
- 1 cup Semi-sweet Chocolate Chips
- 4 tbsps Powdered Sugar
Instructions
For the cake:
- Preheat the oven to 350 degrees Fahrenheit.
- Grease a 9x13 casserole pan with oil.
- In a medium bowl, combine the 2 cups of Cake Flour, 3/4 cup Granulated Sugar, 1/2 cup Special Dark Cocoa Powder, 1/2 tsp of Salt, 1/2 tsp of Instant Coffee, and 1/4 cup Non-fat Milk Powder.
- Add 6 tbsps of the Butter in slices to the flour mixture and using a pastry cutter to incorporate it fully into the flour until well combined.
- Pour the 2 cans of Cherry Pie Filling into the bottom of the 9x13, spreading it out evenly.
- Add the flour mixture on top, not mixing it together with the cherries, but evenly spreading it across the top. Add the remaining 6 tbsps of Butter in slices across the top of the flour.
- Bake for 50 minutes and then remove to cool slightly while you prepare the frosting.
For the fudge frosting:
- In a medium sauce pan, melt together: 5 tbsps of Butter, 1/3 cup of Milk, 1 cup of Granulated Sugar and 1 cup of Semi-Sweet Chocolate Chips.
- Bring to a boil and allow to boil for 1-2 minutes. Remove from heat and whisk in the 4 tbsps of Powdered Sugar.
- Pour over the slightly cooled cake and allow to set for 5-10 minutes before serving. Optional, to dust the top with some Powdered Sugar as well.
- Enjoy!