Black Forest Pudding Cake


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Serves 8 to 10 | Prep Time | Cook Time 40

Why I Love This Recipe

1-1/4 cups granulated sugar, divided

1 cup all-purpose flour

3 tablespoons HERSHEY'S Cocoa

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 HERSHEY'S Cocoa

1-1/4 cups hot water

1/4 cup kirsch (cherry brandy) or 2 tablespoons water plus 1/2 teaspoon almond extract

Cherry pie filling


Ingredients You'll Need

1-1/4 cups granulated sugar, divided
1 cup all-purpose flour
3 tablespoons HERSHEY'S Cocoa
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 HERSHEY'S Cocoa
1-1/4 cups hot water
1/4 cup kirsch (cherry brandy) or 2 tablespoons water plus 1/2 teaspoon almond extract
Cherry pie filling


Directions

Heat oven to 350°F.


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.


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.


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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