Chocolate Cherry Tunnel Cake

I had a near disaster this morning, but thankfully, all is not lost.  My written recipe sadly lacking in detail  (I thought I remembered from last time!), I used the whole can of pie filling instead of the 1 1/4 cup the recipe actually calls for.  So unfortunately, my presentation is off.   I have a messy layer of cherries instead of the graceful tunnel that should have been.   The yumminess factor, however, was not compromised (for which we are grateful).  Serve with a scoop of vanilla ice cream or a dollop of whipped cream for additional  calories flavor.

Chocolate Cherry Tunnel Cake

1 3/4 cup flour

3/4 cup natural bran

3/4 cup granulated sugar

1/2 cup cocoa

1/2 tsp baking soda

1/8 tsp salt

1 cup buttermilk

4 tbsp canola oil

2 eggs

1 tsp pure vanilla extract

1 1/4 cup cherry pie filling

In large bowl, stir together all dry ingredients.  In another smaller bowl, mix together eggs, buttermilk, oil and vanilla.  Fold the wet ingredients into the dry ones, mixing gently just until combined.  In a greased and floured bundt pan, layer a scant half of the dough, then gently add the cherry pie filling in a ring on top of the dough, trying not to touch the sides of the pan with the cherry filling.  Then add the rest of the dough over the cherries, smoothing carefully.  Bake for 40 minutes at 350 degrees F.  When cake is done, let cool in the pan for about 7 minutes before inverting onto serving plate.  Let cool about an hour, then glaze.

Chocolate Glaze

4 tbsp butter

3 tbsp cocoa

1 cup icing sugar

2-3 tbsp very hot water

Melt butter, whisk in cocoa and icing sugar.   Add hot water one tablespoon at a time until desired consistency is reached.  Glaze will set quite quickly, so no dawdling!