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Black Forest Pudding Cake

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Recipe

 

Yield

8 servings

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ¼ cups sugar
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1 cup all-purpose flour
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3 tablespoons cocoa powder
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2 teaspoons baking powder
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¼ teaspoon salt
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cup butter
melted
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1 ½ teaspoons vanilla extract
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½ cup brown sugar
packed
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¼ cup cocoa powder
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1 ¼ cups water
hot
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¼ cup kirsch (cherry brandy)
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½ teaspoon almond extract
or rum extract
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1 can cherry pie filling
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Ingredients

Amount Measure Ingredient Features
296 ml sugar
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237 ml all-purpose flour
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45 ml cocoa powder
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1E+1 ml baking powder
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1.3 ml salt
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79 ml butter
melted
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7.5 ml vanilla extract
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118 ml brown sugar
packed
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59 ml cocoa powder
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296 ml water
hot
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59 ml kirsch (cherry brandy)
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2.5 ml almond extract
or rum extract
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1 can cherry pie filling
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Directions

Preheat oven to 350℉ (180℃).

In a medium-size bowl, combine ¾ 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 ½ cup sugar, brown sugar and remaining ¼ 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.)



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 109g (3.8 oz)
Amount per Serving
Calories 26928% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 133mg 6%
Total Carbohydrate 16g 16%
Dietary Fiber 2g 8%
Sugars g
Protein 5g
Vitamin A 5% Vitamin C 1%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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