Black Forest Pudding Cake

Recipe Ingredients

1 1/4 cups	247g / 8.7oz	Sugar
1 cup	62g / 2.2oz	Flour
3 tablespoons	45ml	Cocoa - unsweetened
2 teaspoons	10ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1/3 cup	65g / 2.3oz	Butter - melted
1 1/2 teaspoons	7.5ml	Vanilla
1/2 cup	80g / 2.8oz	Packed brown sugar
1/4 cup	27g / 1oz	Cocoa - unsweetened
1 1/4 cups	296ml	Hot water
1/4 cup	59ml	Kirsch or 2 tbs water plus
1/2 teaspoon	2.5ml	Almond or rum extract
1		Cherry pie filling

Recipe Instructions

Preheat oven to 350F.

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. (great without the cherry pie filling, and/or with whipped cream.)

Source:
Fran Basden of Burleson

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