Chocolate Cherry Cake Squares

The rich chocolate cherry flavor of this cake becomes more pronounced
after a day or two.

Active time: 45 min Start to finish: 4 hr

3 cups fresh or frozen (not thawed) pitted sour cherries (1 lb)
2/3 cup granulated sugar
1 teaspoon almond extract
1 cup boiling-hot water
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 teaspoon vanilla
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups packed dark brown sugar
4 large eggs
1 cup semisweet chocolate chips
Garnish: confectioners sugar

Toss fresh or frozen cherries and any juices with granulated sugar and
almond extract in a bowl and let stand at least 2 hours. Drain cherries,
reserving 1/2 cup cherry juices.
Preheat oven to 350°F. Butter and flour a 13- by 9-inch metal baking pan,
knocking out excess flour. Whisk hot water and cocoa powder in a small
bowl until smooth, then whisk in reserved cherry juices and vanilla.
Sift together flour, baking soda, and salt into another bowl. Beat
together butter and brown sugar in a large bowl with an electric mixer at
medium speed until pale and fluffy, about 3 minutes, then add eggs 1 at a
time, beating well after each addition. Add flour mixture and cocoa
mixture alternately in batches, beginning and ending with flour mixture
and mixing at low speed until blended (batter may look curdled).
Stir in cherries and chocolate chips and pour batter into pan, smoothing
top. Bake in middle of oven until a wooden pick inserted in center comes
out clean, 35 to 40 minutes. Cool cake completely in pan on a rack, then
cut into squares. Just before serving, dust with confectioners sugar.

Cooks' note: Cake can be made up to 3 days ahead and kept in an airtight
container at room temperature. Makes12 servings.

Recipe USA Group

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