Black Forest Pudding Cake
Yield
8 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
sugar
|
|
| 1 | cup |
all-purpose flour
|
|
| 3 | tablespoons |
cocoa powder
|
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ⅓ | cup |
butter
melted |
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| ½ | cup |
brown sugar
packed |
*
|
| ¼ | cup |
cocoa powder
|
|
| 1 ¼ | cups |
water
hot |
|
| ¼ | cup |
kirsch (cherry brandy)
|
*
|
| ½ | teaspoon |
almond extract
or rum extract |
*
|
| 1 | can |
cherry pie filling
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
sugar
|
|
| 237 | ml |
all-purpose flour
|
|
| 45 | ml |
cocoa powder
|
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 79 | ml |
butter
melted |
|
| 7.5 | ml |
vanilla extract
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 59 | ml |
cocoa powder
|
|
| 296 | ml |
water
hot |
|
| 59 | ml |
kirsch (cherry brandy)
|
*
|
| 2.5 | ml |
almond extract
or rum extract |
*
|
| 1 | can |
cherry pie filling
|
|
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.)
