Black Forest Pudding Cake
Why I Love This Recipe
1-1/4 cups granulated sugar, divided
1 cup all-purpose flour
3 tablespoons HERSHEY'S Cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine, melted
1-1/2 teaspoons vanilla extract
1/2 cup packed light brown sugar
1/4 cup HERSHEY'S Cocoa
1-1/4 cups hot water
1/4 cup kirsch (cherry brandy) or 2 tablespoons water plus 1/2 teaspoon almond extract
Cherry pie filling
Ingredients You'll Need
1-1/4 cups granulated sugar, divided
1 cup all-purpose flour
3 tablespoons HERSHEY'S Cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine, melted
1-1/2 teaspoons vanilla extract
1/2 cup packed light brown sugar
1/4 cup HERSHEY'S Cocoa
1-1/4 cups hot water
1/4 cup kirsch (cherry brandy) or 2 tablespoons water plus 1/2 teaspoon almond extract
Cherry pie filling
Directions
Heat oven to 350°F.
Combine 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt in large bowl.
Add milk, melted butter and vanilla; beat until smooth.
Spread into 8-or 9-inch square baking pan.
Stir together remaining 1/2 cup granulated sugar, brown sugar and 1/4 cup cocoa in small bowl; sprinkle mixture evenly over batter.
Combine hot water and kirsch; pour over batter. Do not stir.
Bake 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top.
Serve with cherry pie filling.
8 to 10 servings.