Black Forest Crumb Cake

• 14 cup all-purpose flour
• 14 cup cocoa powder, Dutch-process (such as Hershey's European Style or Droste)
• 14 teaspoon cinnamon, ground
• 12 cup brown sugar, firmly packed
• 5 tablespoons butter, cold
• 13 cup almonds, slivered, coarsely chopped
• 2 14 cups all-purpose flour
• 34 cup granulated sugar
• 14 cup cocoa powder, Dutch-process
• 2 teaspoons baking powder
• 12 teaspoon ground cinnamon
• 12 teaspoon salt
• 2 large eggs
• 14 cup butter
• 12 ounces frozen cherries, thawed (no sugar added)
• 14 cup heavy cream
• 12 teaspoon almond extract
• 1 14 cups chocolate, minichips
• powdered sugar

1. Preheat oven to 350.
2. CRUMB TOPPING: Stir together flour, cocoa powder and cinnamon.
3. Use a pastry blender to mix in brown sugar.
4. Cut in cold butter until mixture is made up of medium crumbs about the size of peas.
5. Stir in almonds; refrigerate topping while preparing cake.
6. CAKE: Grease bottom of an 8 or 9-inch square disposable pan; place in a larger pan or on a baking sheet.
7. Set aside.
8. In large bowl of an electric mixer, stir together flour, sugar, cocoa powder, baking powder, cinnamon and salt.
9. Briefly beat in eggs and butter; mixture will be crumbly.
10. Drain liquid from cherries into a measuring cup; add enough cream to make 3/4 cup liquid.
11. Beat liquid into cake mixture.
12. Add extract; continue to beat at medium speed until batter is smooth and light.
13. Stir in cherries and minichips.
14. Spread batter evenly in prepared pan; smooth top.
15. Sprinkle with crumb mixture.
16. Bake about 35 minutes.
17. (Test for doneness with wooden pick in center of cake.)
18. Let cool completely in pan.
19. Just before serving, dust with sifted powdered sugar.

flour, cocoa powder, cinnamon, brown sugar, butter, almonds, flour, sugar, cocoa powder, baking powder, ground cinnamon, salt, eggs, butter, frozen cherries, heavy cream, almond, chocolate, powdered sugar

Taken from www.food.com/recipe/black-forest-crumb-cake-129635 (may not work)