If you enjoy a great Black Forest Cake, then you will really enjoy making this “coffee cake”. This black forest cake is made in one pan, NOT iced, served from the pan – easy to make, easy to transport, a great treat instead of the usual cinnamon coffee cake a lot of people serve. The ingredients are easy to have handy and the cake freezes with no problem, if covered well.
BLACK FOREST COFFEE CAKE3 eggs1 1/2 cups sugar
1/2 cup veg. Oil1 1/2 cups milk2 tbls.vanilla
3 cups flour2 tsp. baking powder
1 cup chocolate chips1 can cherry pie filling (21 oz.)
Beat eggs, add sugar, shortening, milk and vanilla. Then add flour and baking powder. When all mixed, add chocolate chips. Pour into a large greased baking pan. Drop cherry pie filling by the teaspoonful; in even rows into the batter.
Topping:1 cup Bisquick1/2 cup sugar
1/4 cup butter1/2 cup chocolate chips for garnish
Blend with a pastry blender to form loose crumbs. Sprinkle over top of cake and garnish with chocolate chips. Bake at 375 degrees for 50 minutes to 1 hour until golden brown.
Linda Yuengel lives in Fleetwood.
