Chocolate Cherry Squares
This chocolate sheet cake is topped with 12 evenly distributed dollops of cherry pie filling and baked.
1 cup butter or margarine, softened
1 3/4 cups granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
4 large eggs
2 cups all-purpose flour
6 tablespoons HERSHEY'S Cocoa
1 (21-ounce) can cherry pie filling - divided use
Frozen whipped topping, thawed
- Preheat oven to 350°F (175°C). Grease 13 x 9 x 2-inch baking pan.
- Beat butter, sugar, vanilla and almond extract in large bowl. Add eggs; beat on medium speed of mixer 2 minutes. Stir together flour and cocoa; gradually add to butter mixture, beating until blended. Spread batter into prepared pan. Spoon 12 dollops of pie filling over batter in three rows of four, using about 1 tablespoon per serving.
- Bake 30 to 35 minutes or until top springs back when cake is touched lightly in center. Cool; sift powdered sugar lightly over top, if desired.
- Cut into squares; serve with whipped topping and remaining cherry pie filling.
Makes 12 servings.
Recipe and photograph courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.