This rich cake makes its own cherry-fudge sauce as it bakes, and can be served with cherry pie filling on the side. *Note: 1 tablespoon almond extract plus 3 tablespoons water can be substituted for kirsch.
Black Forest Pudding Cake
- 3/4 cup white sugar
- 1 cup all-purpose flour
- 3 tablespoons HERSHEY®’S Cocoa Powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/3 cup butter, melted
- 1/2 cup white sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup packed light brown sugar
- 1/4 cup HERSHEY®’S Cocoa Powder
- 1 1/4 cups hot water
- 1/4 cup cherry liqueur
1 Heat oven to 350 F.
2 In large bowl, combine 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Spread into 8-or 9-inch square baking pan.
3 In small bowl, stir together remaining 1/2 cup granulated sugar, brown sugar and 1/4 cup cocoa; sprinkle mixture evenly over batter. Combine hot water and kirsch; pour over batter. Do not stir.
4 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.