INSTRUCTIONS
Preheat the roaster to 350 °F( 177 °C). Spray 13 × 9- inch baking visage with a cuisine spray.
In a large mixing coliseum with a whisk attachment, beat the eggs for a nanosecond until ethereal.
Add chocolate cutlet blend and cherry pie stuffing, and continue to beat the admixture until smooth, starting on low speed and gradationally adding the speed to medium high.
Pour the batter into the baking visage and spread it unevenly with a spatula.
Singe for about 25 twinkles, or until the fitted toothpick comes out clean.
Cool the cutlet on line rack in the visage. Serve warm or cold with whipped cream, vanilla ice cream, and or fudge sauce, if asked .
FOR CREAM CHEESE FROSTING
scourge the cream rubbish until ethereal. Add sour cream, pulverized sugar and almond excerpt and beat until smooth.
TIPS & NOTES
Note 1 If you ca n’t find devil’s food cutlet blend, try chocolate, unheroic, or red velvet in its place!
Note 2 Be sure to use cherry pie stuffing, not canned cherries!
Storing Tips
– Refrigerate the cherry chocolate cutlet in an watertight vessel for over to 3 days.
– indurate it in an watertight vessel for over to 3 months. I like to indurate it in slices in a ziplock bag, this way you can enjoy one slice at a time!
Nutrition Facts:
Calories: 111kcal (6%) Carbohydrates: 20g (7%) Protein: 2g (4%) Fat: 3g (5%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 1g Cholesterol: 14mg (5%) Sodium: 158mg (7%) Potassium: 91mg (3%) Fiber: 1g (4%) Sugar: 7g (8%) Vitamin A: 71IU (1%) Vitamin C: 1mg (1%) Calcium: 32mg (3%) Iron: 1mg (6%)