2 Tablespoons sugar or powdered sugar
1/2 teaspoon vanilla
Directions
- Preheat oven to 350°.
- Melt chocolate in a bowl over light steam.
- Place the butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until the butter melts. Add sugar, stirring with a whisk. Add eggs, and stir well. Stir in low-fat buttermilk and next 4 ingredients (baking powder, vanilla, salt, baking soda). Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Add flour, stirring just until blended (do not over-stir). Add pineapple. Add 3/4 of chocolate and mix (once again, do NOT over-stir). Pour the batter into prepared pan.
- Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool for 1 minute in pan on a wire rack. Place a plate upside down on top of the cake, and invert onto a plate. Cool completely.
For Whipped Cream:
– Place a bowl and beaters into the freezer for 15 minutes.
– Add ingredients to the bowl and beat on medium for 1 minute. Increase speed to medium-high and continue beating until stiff peaks form.
– Refrigerate unused portion for up to 24 hours.
- Place whipped cream all over cooled cake in a messy fashion. Drizzle leftover chocolate and caramel on top. Place cherries all over the cake.
- Take Hennessey. Pour two shots. Drink them and congratulate yourself because you did it! It’s on tonight!
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