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Black Forest Pudding Cake

  • PRINT

SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories200
Calories from Fat50
Total Fat6 g9% DV
Saturated Fat3 g18% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium190 mg8% DV
Total Carbohydrates36 g12% DV
Dietary Fiber1.0 g4% DV
Sugars27 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron8% DV
  Amount Per Serving % DV *
Calories200
Calories from Fat50
Total Fat6 g9% DV
Saturated Fat3 g18% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium190 mg8% DV
Total Carbohydrates36 g12% DV
Dietary Fiber1.0 g4% DV
Sugars27 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron8% DV
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons vanilla extract
  • 1/4 cup kirsch (cherry brandy) or 2 tablespoons water plus 1/2 teaspoon almond extract
  • 1-1/4 cups water hot
  • 1-1/4 cups granulated sugar , divided
  • Cherry pie filling (optional)
  • 3 tablespoons HERSHEY'S Cocoa
  • 1/2 cup milk
  • 1/2 cup light brown sugar packed
  • 1/3 cup butter or margarine , melted
  • 1/4 cup HERSHEY'S Cocoa
  • 2 teaspoons baking powder

Directions

  • 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. Makes 12 servings.

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