Black Forest Pudding Cake

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.


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