Glaze:

• 1/2 cup (125 mL) icing sugar
• 4 tsp (20 mL) Fry’s* Cocoa
• 2 tbsp (30 mL) boiling water (approx.)

Directions:

Preheat oven to 350 F (180 C). Combine flour, brown sugar and Fry’s* Cocoa in a mixing bowl. Using a pastry blender or two table knives, cut in butter until mixture is crumbly. Measure out

1/2 cup (125 mL) of the mixture and reserve. Stir baking powder and baking soda into remaining mixture.

Whisk eggs with buttermilk and add to dry ingredients. Stir just until mixture becomes a soft dough. Drop two-thirds of the dough into a greased 9-in (23-cm) spring form pan. Spread with a spatula to cover bottom of pan. Spoon pie filling evenly over base. Drop spoonfuls of remaining dough over top of cherries. Gently smooth dough to cover cherry mixture; sprinkle with reserved crumb mixture.

Bake for 50 to 55 minutes or until a tester inserted into the cake comes out clean. Cool on a rack.

Glaze:

Whisk icing sugar with Fry’s* Cocoa until well combined. Stir in water until glaze is smooth. Cool slightly. Remove cake from pan and place on a serving platter. Drizzle evenly with glaze. Makes 12 to 14 servings

Fry’s* Cocoa Baking Tips:

For an extra-special touch, simply fold a tablespoon or two of sifted Fry’s* Cocoa into sweetened whipped cream, to create a luscious, chocolatey topping for this decadent dessert!