Chocolate-Cherry Cobbler

 

2

tablespoons packed brown sugar

2

tablespoons cornstarch

1

can (16 ounces) pitted red tart cherries packed in water, undrained

1/4

teaspoon almond extract

6

drops red food color

1/2

cup Gold Medal® all-purpose flour

1

tablespoon plus 1 teaspoon baking cocoa

1

tablespoon packed brown sugar

3/4

teaspoon baking powder

1/8

teaspoon salt

2

tablespoons butter or margarine

1/3

cup low-fat milk

1

teaspoon vanilla

• 1 Heat oven to 375ºF. Mix 2 tablespoons brown sugar and the cornstarch in 2-quart saucepan. Stir in cherries. Cook over medium heat 4 to 5 minutes, stirring occasionally, until slightly thickened. Stir in almond extract and food color. Pour into ungreased 1-quart casserole.
• 2 Mix flour, cocoa, 1 tablespoon brown sugar, the baking powder and salt in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk and vanilla until mixture forms a soft dough. Drop dough by 6 spoonfuls onto hot cherry mixture.
• 3 Bake uncovered 20 to 25 minutes or until topping is no longer doughy. Serve warm.