1 can (14.5 ounces) pie cherries packed in water (not syrup), drained
1 (18.25 ounces) chocolate cake mix, divided use
1 egg
4 ounces cream cheese
1/2 cup butter, melted (1 stick)
1 cup semi-sweet chocolate chips
2 eggs
1 cup buttermilk
4 ounces cream cheese
1 cup powdered confectioner's sugar
3 Tbsp unsweetened cocoa powder
Powdered confectioner's sugar for topping
Instructions
Put cherries in a strainer to drain. Preheat oven to 350 degrees F. Reserve 1 heaping cup dry cake mix and set aside.
In large bowl, combine remaining cake mix, 1 egg, 4 ounces cream cheese and butter; blend well. Spread batter into bottom of foil-lined 9 x 13-inch baking pan. Sprinkle with chocolate chips and press lightly into batter. Bake for 15 minutes and set aside.
In medium bowl, cream 2 eggs, buttermilk, cream cheese, 1 cup powdered sugar, and cocoa until well blended. Slowly add reserved cake mix, and beat on medium speed until mixture is smooth and thickened (about 3 minutes).
Place drained cherries on paper towels and gently blot dry. Spread cherries evenly over baked crust. Top with batter, and bake for 45 to 50 minutes, until lightly browned on top. Cool completely and cut into bars.
Dust bar tops generously with sifted powdered sugar just before serving as the moisture in the bars will cause the sugar to melt within a matter of hours.
Yield: 24 bars
Peggy's Note: You must love the flavor of cocoa to like these bars. The cherries give a hint of sweet and sour flavor, but the bars are not overly sweet.
Recipe from: Peggy Trowbridge
1 (18.25 ounces) chocolate cake mix, divided use
1 egg
4 ounces cream cheese
1/2 cup butter, melted (1 stick)
1 cup semi-sweet chocolate chips
2 eggs
1 cup buttermilk
4 ounces cream cheese
1 cup powdered confectioner's sugar
3 Tbsp unsweetened cocoa powder
Powdered confectioner's sugar for topping
Instructions
Put cherries in a strainer to drain. Preheat oven to 350 degrees F. Reserve 1 heaping cup dry cake mix and set aside.
In large bowl, combine remaining cake mix, 1 egg, 4 ounces cream cheese and butter; blend well. Spread batter into bottom of foil-lined 9 x 13-inch baking pan. Sprinkle with chocolate chips and press lightly into batter. Bake for 15 minutes and set aside.
In medium bowl, cream 2 eggs, buttermilk, cream cheese, 1 cup powdered sugar, and cocoa until well blended. Slowly add reserved cake mix, and beat on medium speed until mixture is smooth and thickened (about 3 minutes).
Place drained cherries on paper towels and gently blot dry. Spread cherries evenly over baked crust. Top with batter, and bake for 45 to 50 minutes, until lightly browned on top. Cool completely and cut into bars.
Dust bar tops generously with sifted powdered sugar just before serving as the moisture in the bars will cause the sugar to melt within a matter of hours.
Yield: 24 bars
Peggy's Note: You must love the flavor of cocoa to like these bars. The cherries give a hint of sweet and sour flavor, but the bars are not overly sweet.
Recipe from: Peggy Trowbridge
