Black Forest Pudding

Contributed By: Parker Waddington


1/4 teaspoon salt
1 cup all-purpose flour
1-1/2 teaspoons vanilla extract
1/4 cup kirsch (cherry brandy) or 2 tablespoons water plus 1/2 teaspoon almond extract
1-1/4 cups water hot
1-1/4 cups granulated sugar , divided
Cherry pie filling (optional)
3 tablespoons HERSHEY'S Cocoa
1/2 cup milk
1/2 cup light brown sugar packed
1/3 cup butter or margarine , melted
1/4 cup HERSHEY'S Cocoa
2 teaspoons baking powder


1. Heat oven to 350°F.
2. 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.
3. 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.
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. Makes 12 servings.

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