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Black Forest Pudding Cake

Black Forest Pudding Cake Recipe

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1 review | Review 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

  • 1. Heat oven to 350°F.
  • 2. 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.
  • 3. 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.
  • 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.

Black Forest Pudding Cake

Black Forest Pudding Cake

Overall Rating (1 ratings)
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  1. Review 9/4/2010 9:37:00 PM by greg h:
    Outstanding chocolate flavor, especially good warm with some ice cream on top. Super easy to make.

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