Black Forest Pudding Cake Recipe

Ingredients
<br>- 3/4 cup white sugar
<br>- 1 cup all-purpose flour
<br>- 3 tablespoons HERSHEY®'S Cocoa Powder
<br>- 2 teaspoons baking powder
<br>- 1/4 teaspoon salt
<br>- 1/2 cup milk
<br>- 1/3 cup butter, melted
<br>- 1/2 cup white sugar
<br>- 1 1/2 teaspoons vanilla extract
<br>- 1/2 cup packed light brown sugar
<br>- 1/4 cup HERSHEY®'S Cocoa Powder
<br>- 1 1/4 cups hot water
<br>- 1/4 cup cherry liqueur
<br><p></p>Directions
<br>step 1: Heat oven to 350 F.
<br>step 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.
<br>step 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.
<br>step 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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Ingredients
- 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

Directions
step 1: Heat oven to 350 F.
step 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.
step 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.
step 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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