Ingredients
1/2 cup reduced-fat sour cream2 tablespoons canola oil1 tablespoon butter, melted2 teaspoons vanilla extract1 cup all-purpose flour1/4 cup sugar1/4 cup packed brown sugar3 tablespoons baking cocoa2 teaspoons baking powder1/2 teaspoon ground cinnamon1/8 teaspoon salt1 cup fresh or frozen pitted dark sweet cherries, thawed1 cup fresh or frozen pitted tart cherries, thawed1/3 cup 60% cacao bittersweet chocolate baking chipsPUDDING:1/2 cup packed brown sugar2 tablespoons baking cocoa1-1/4 cups hot waterConfectioners’ sugar, optional
Preparation
In a large bowl, beat the sour cream, oil, butter and vanilla until blended. Combine the flour, sugars, cocoa, baking powder, cinnamon and salt. Add to sour cream mixture just until combined. Stir in cherries and chips. Pour into a 3-qt. slow cooker coated with cooking spray.
In a small bowl, combine brown sugar and cocoa. Stir in hot water until blended. Pour over the batter (do not stir). Cover and cook on high for 2 to 2-1/2 hours or until set. Let stand for 15 minutes. If desired, dust servings with confectioners’ sugar.
