Black Forest Pudding Cake

1-1/4 granulated sugar, divided
1 cup all purpose flour
3 tbsp. unsweetened cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
1/3 cup butter or margarine, melted
1-1/2 tsp. vanilla extract
1/2 cup packed light brown sugar
1/4 cup unsweetened cocoa
1-1/4 cup hot water
1/4 cup kirsch or 2 tbsp. water
1/2 tsp. almond extract
Cherry pie filling

Heat oven to 350F. In medium mixing 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 square pan, 8x8x2 or 9x9x2 inches. In small bowl combine 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. Bake 40 minutes or until center is almost set. Let stand 15 minutes; spoon sauce from bottom of pan over top. Serve with cherry pie filling.

8 to 10 servings

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Cajun Country -- New Iberia, Louisiana