The Lighter Side of Chocolate Cherry Cobbler

• 1 cup flour
• 12 cup Splenda sugar substitute
• 1 12 teaspoons baking powder
• 12 teaspoon salt
• 3 tablespoons cocoa
• 1 cup water (or just until pouring consistency)
• 1 egg
• 2 teaspoons vanilla
• 12 teaspoon almond extract
• 34 cup Splenda sugar substitute (1 c. if you prefer milk chocolate, I prefer dark chocolate, so a slightly bitter taste comes through)
• 3 tablespoons cocoa
• 1 13 cups hot water
• 12 ounces frozen cherries

1. In bowl, combine flour, splenda, baking powder, salt, and 3 tablespoons cocoa.
2. Stir in water, egg, vanilla and almond extract until smooth.
3. Place frozen cherries in bottom of greased pie pan.
4. Pour chocolate batter over cherries.
5. Combine splenda and the 3 tablespoons cocoa.
6. Sprinkle over batter.
7. Pour hot water over the top (do not stir).
8. Bake at 375* for 45 minutes or until top is crusty and cooked through.

flour, splenda sugar substitute, baking powder, salt, cocoa, water, egg, vanilla, almond, splenda sugar substitute, cocoa, water, frozen cherries

Taken from www.food.com/recipe/the-lighter-side-of-chocolate-cherry-cobbler-245114 (may not work)