Black Forest Pudding Cake

by Kathleen Morrison

Servings: 8 servings

INGREDIENTS

1-1/4 cups sugar
1 cup flour
3 tbsp. unsweetened cocoa
2 tsp. baking powder
1/4 tsp. salt
1/3 cup butter, melted
1-1/2 tsp. vanilla
1/2 cup brown sugar, packed
1/4 cup unsweetened cocoa
1-1/4 cups hot water
2 tbsp. water
1/2 tsp. almond extract
1 can cherry pie filling

INSTRUCTIONS

Preheat oven to 350°F. In a medium-sized 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 sugarand remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Combine hot water and almond extract; 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.

CHEF COMMENTS

Great without the cherry pie filling, and/or with whipped cream.

Tagged: blackforestcake, cakes, desserts add tags

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