Black Forest Pudding Cake
  • 1 1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1/4 cup unsweetened cocoa
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • 1/4 cup Butter, melted
  • 1 teaspoon vanilla
  • 1/2 cup maraschino cherries, drained, quartered
  • 3/4 cup hot water
  • 1/2 cup chocolate syrup
  • 1/4 cup maraschino cherry juice
  • Whole maraschino cherries, if desired
  1. Heat oven to 350°F. Combine flour, sugar, cocoa, baking powder and salt in medium bowl. Add milk, butter and vanilla; mix well. Stir in 1/2 cup cherries.
  2. Spread batter into greased 8-inch square (2-quart) baking dish. Combine hot water, chocolate syrup and maraschino cherry juice in 2-cup glass measure. Pour evenly over batter.
  3. Bake for 35 to 40 minutes or until center is set and edges begin to pull away from sides of pan. Let stand 15 minutes. Serve warm. Garnish with whole maraschino cherries, if desired.
  4. Makes 9 servings
  5. VARIATION - Mocha Almond Pudding Cake:
  6. Prepare pudding cake as directed above, omitting cherries. Stir 1/2 cup slivered almonds into cake batter. Spread into greased baking dish. Combine hot water and 4 teaspoons instant espresso coffee or instant regular coffee crystals in 2-cup glass measure. Stir in 1/2 cup chocolate syrup and 1/4 cup coffee-flavored liqueur*; pour over batter. Bake as directed above.
  7. *Substitute strong brewed coffee or chocolate syrup.
Cherries and chocolate are a combination that can't be beat. My family love this cake for Christmas.