Thursday, December 30, 2010

Black Forest Pudding Cake

Black Forest Pudding Cake

Ingredients:

  • 1 1/4 c Sugar
  • 1 c Flour
  • 3 tb Cocoa, unsweetened
  • 2 ts Baking powder
  • 1/4 ts Salt
  • 1/3 c Butter, melted
  • 1 1/2 ts Vanilla
  • 1/2 c Packed brown sugar
  • 1/4 c Cocoa, unsweetened
  • 1 1/4 c Hot water
  • 1/4 c Kirsch or 2 tb. water plus
  • 1/2 ts almond or rum extract
  • 1 Can cherry pie filling

Instructions:


Preheat oven to 350 degrees F. In a medium-size bowl, combine 3/4
cup of the sugar, flour, three tablespoons of the cocoa, baking powder
and salt. Blend in milk, melted butter and vanilla; beat until smooth.
Spread into an 8 inch square pan. In a small bowl, combine remaining
1/2 cup sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle
mixture evenly over batter. Combine hot water and kirsch; pour over
batter. Do not stir. Bake for 40 minutes, or until center is almost set.
Let stand 15 minutes. Transfer to dessert dishes and spoon pudding
from bottom of pan over cake. Serve with cherry pie filling as sauce.


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