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Black Forest Pudding Cake

By: HersheysKitchens.com

"This rich cake makes its own cherry-fudge sauce as it bakes, and can be served with cherry pie filling on the side. *Note: 1 tablespoon almond extract plus 3 tablespoons water can be substituted for kirsch."

Rate/Review | Read Reviews (3)

Servings (Help)

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Original Recipe Yield 1 - 8 inch square cake

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

Heat oven to 350 F.
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.
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.
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.