Chocolate-Covered Cherry Pudding Cake

• 1/2 cup reduced-fat sour cream
• 2 tablespoons canola oil
• 1 tablespoon butter, melted
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 3 tablespoons baking cocoa
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 cup fresh or frozen pitted dark sweet cherries, thawed
• 1 cup fresh or frozen pitted tart cherries, thawed
• 1/3 cup 60% cacao bittersweet chocolate baking chips
• 1/2 cup packed brown sugar
• 2 tablespoons baking cocoa
• 1-1/4 cups hot water
• Confectioners' sugar, optional

1. 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.
2. 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.

sour cream, canola oil, butter, vanilla, flour, sugar, brown sugar, baking cocoa, baking powder, ground cinnamon, salt, sweet cherries, cherries, baking chips, brown sugar, baking cocoa, water, confectioners

Taken from www.tasteofhome.com/recipes/chocolate-covered-cherry-pudding-cake/ (may not work)