WHAT YOU NEED
1 1/4 cups Sugar
1 cup Flour
3 tb Cocoa, unsweetened
2 ts Baking powder
1/4 ts Salt
1/3 cup Butter, melted
1/2 cup Packed brown sugar
1 1/2 ts Vanilla
1/4 cup Cocoa, unsweetened
1 1/4 cup Hot water
1/4 cup Kirsch or 2 tb. water plus
1/2 ts almond or rum extract
1 Can cherry pie filling
1 cup Flour
3 tb Cocoa, unsweetened
2 ts Baking powder
1/4 ts Salt
1/3 cup Butter, melted
1/2 cup Packed brown sugar
1 1/2 ts Vanilla
1/4 cup Cocoa, unsweetened
1 1/4 cup Hot water
1/4 cup Kirsch or 2 tb. water plus
1/2 ts almond or rum extract
1 Can cherry pie filling
- Preheat oven to 350 degrees F.
- In a medium-size bowl, combine 3/4 cup of the sugar, flour, three tablespoons of the cocoa, baking powder and salt
- Blend in milk, melted butter and vanilla; beat until smooth
- Spread into an 8 inch square pan
- In a small bowl, combine remaining 1/2 cup sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter
- Combine hot water and kirsch; pour over batter. Do not stir
- Bake for 40 minutes, or until center is almost set. Let stand 15 minutes
- Transfer to dessert dishes and spoon pudding from bottom of pan over cake
- Serve with cherry pie filling as sauce