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Black Forest Pudding Cake


  • 1 1/4 cups granulated sugar, divided
  • 1 cup all-purpose flour
  • 3 tablespoons cocoa powder
  • 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 cocoa powder
  • 1 1/4 cups hot water
  • 1/4 cup kirsch (cherry-flavored liqueur) or 2 tablespoons water plus 1/2 teaspoon almond extract
  • Cherry pie filling


  1. Heat oven to 350 degrees F.
  2. Combine 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt in large bowl.
  3. Add milk, melted butter and vanilla extract; beat until smooth.
  4. Spread into an 8-or 9-inch square baking pan.
  5. Stir together remaining 1/2 cup granulated sugar, brown sugar and 1/4 cup cocoa in small bowl; sprinkle mixture evenly over batter.
  6. Combine hot water and kirsch; pour over batter. Do not stir.
  7. Bake 40 minutes or until center is almost set.
  8. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top.
  9. Serve with cherry pie filling.

Yield: 8 to 10 servings


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