1 1/4 cup sugar
1 cup flour
3 tbsp cocoa, unsweetened
2 tsp baking powder
1/4 tsp salt
1/3 cup butter, melted
1 1/2 tsp vanilla
1/2 cup packed brown sugar
1/4 cup cocoa, unsweetened
1 1/4 cup hot water
1/4 cup kirsch or 2 tb. water plus
1 1/2 ts almond or rum extract
1 can cherry pie filling
A Recipe for
Black Forest Pudding Cake
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| Emily Luchetti |
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| Oscar Wilde (1854-1900) |
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
This Recipe for Black Forest Pudding Cake is one of thousands in the Recipes-to-go Dessert Cookbook.
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This is a recipe for Black Forest Pudding Cake from the recipe cookbook of Recipes-to-go (Dessert)
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| Channing Pollack |
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Food Tip |
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
Food Tip |
Preheat oven to 350. 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.
(great without the cherry pie filling, and/or with whipped cream.)
Serves: 8
Black Forest Pudding Cake Recipe brought to you by Recipes To-Go