Ingredients:
- 1 cup firmly packed brown sugar
- 1/3 cup unsweetened cocoa
- 2 cups hot water
- 2 cups
Hungry Jack® Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
- 1 cup sugar
- 1/4 cup unsweetened cocoa
- 1/4 cup
Crisco® Vegetable Oil
or 1/4 cup
Crisco® Pure Canola Oil
- 1 tsp almond extract
- 2 large eggs
- 1 (30 ounce) can cherry pie filling
- Ice cream or whipped cream (optional)
Directions:
1. HEAT oven to 375°F. Combine brown sugar, 1/3 cup cocoa and hot water in a 13x9-inch baking pan. Stir until sugar is dissolved.
2. COMBINE pancake mix, sugar and 1/4 cup cocoa in a medium bowl. Stir in oil, almond extract, eggs and pie filling. Mix just until dry ingredients are moistened. Spoon batter over sauce mixture in pan.
3. BAKE for 42-47 minutes or until top springs back when touched lightly in the center. Remove from oven and let stand 5 minutes.
4. SCOOP out large spoonsfuls, picking up chocolate sauce from bottom of pan. Serve warm with ice cream or whipped cream, if desired.
5. High Altitude: No Change
