Donauwelle

Instructions

1. Whisk the butter and sugar until creamy, then add the eggs one at a time.
2. Fold in the flour mixed with the baking powder, alternating with the milk, then add the vanilla.
3. Divide the batter in two. Add the cocoa to one half and mix.
4. Pour the light batter into a greased rectangular tin, then spoon the cocoa batter over the top in stripes.
5. Scatter the drained cherries over the batter, pressing them in slightly.
6. Bake at 170°C for 45 minutes, until a knife comes out dry.
7. Melt the chocolate and butter for the glaze, spread it over the cooled cake and let it set.