Black Forest Coffee Cake
2 cups all-purpose flour
3/4 cup sugar
1/2 cup cocoa
3/4 cup margarine
1/2 tsp. baking powder
1/2 tsp. baking soda
1 egg, beaten
3/4 cup plus 2 Tbsp. buttermilk
1 can (19 oz.) cherry pie filling
Dark Chocolate Glaze:
1/2 cup icing sugar
4 tsp. cocoa
1 to 1-1/2 Tbsp. boiling water
Preheat oven to 350 degrees.
Grease a 9" springform pan.
In a large bowl, combine flour,sugar and cocoa. Cut in margarine until mixture is crumbly; set aside 1/2 cup of this mixture. To the remainder, add the baking powder and baking soda.
In a small bowl, combine egg and buttermilk. Add to dry ingredients all at once; stirring just until moistened.
Spread 2/3 of the batter over bottom and part way up sides of prepared pan. Remove a couple of heaping tablespoons of the pie filling jelly. Spoon filling over batter.
Drop large pinches of remaining batter over filling; sprinkle with reserved crumb mixture.
Bake for 50 to 55 minutes. Remove from pan to cool completely on wire rack. Drizzle with chocolate glaze.
Serves 8.
NOTE: If you want a crisp cake, prepare the cake the same day you want to serve it. If you prefer a soft cake,
prepare it the night before.
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