Black Forest Cobbler

Chocolate adds a surprising twist to favorite cherry cobbler. MORE+ LESS-

By Betty Crocker Kitchens

May 18, 2005

1/2

cup sugar

tablespoon cornstarch

cups pitted red tart cherries, (about 2 pounds)

1/4

teaspoon almond extract

3/4

cup Gold Medal™ all-purpose flour

1/4

cup baking cocoa

tablespoon sugar

1 1/2

teaspoons baking powder

1/2

teaspoon salt

tablespoons butter or margarine

1/2

cup milk

Cream or ice cream, if desired

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1

Heat oven to 400°F. Mix 1/2 cup sugar and the cornstarch in 2-quart saucepan. Stir in cherries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in almond extract. Pour into ungreased 2-quart casserole; keep hot in oven.
2

Mix flour, cocoa, 1 tablespoon sugar, the baking powder and salt in small bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot fruit mixture.
3

Bake uncovered 25 to 30 minutes or until topping is set. Serve warm with cream. Substitution

Frozen cherries, partially thawed, can be used for the fresh cherries.
The name of this dish stems from the same flavors found in an exquisite chocolate-cherry torte, which was embellished with cherry liqueur (Kirsch) and whipped cream, that originated in Germany's Black Forest region.