Rum Ball Cherry Pie

For the rum ball cherry cake, preheat the oven to 180 degrees top/bottom heat. Grease and flour a 30×40 baking sheet or line with baking paper.

Slowly melt the butter with the cooking chocolate in a saucepan and then let cool. Pit the cherries and cut them in half. Beat eggs,sugar,vanilla flavoring (or vanilla sugar).

Then stir in the butter-chocolate mixture. Finally, sift the flour with the baking powder and cocoa and fold in. Spread the dough on the baking sheet, then spread the cherries and rum balls on top.

Bake the cake for about 25-30 minutes. Test the cake with chopsticks. The cake should cool in the pan! Serve the rum ball cherry cake with a dollop of whipped cream and decorate with rum balls.

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