Black Forest Pudding Cake

[Mama Mangia]

Black Forest Pudding Cake
This dense rich chocolate pudding cake can be made in two delcious flavors.


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 Kirsch or maraschino cherry juice
Whole maraschino cherries, if desired


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.

Spread batter into greased 8-inch square (2-quart) baking dish. Combine hot water, chocolate syrup and Kirsch in 2-cup glass measure. Pour evenly over batter.

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.

Makes 9 servings

VARIATION:
Mocha Almond Pudding Cake: Prepare pudding cake as directed above, omitting cherries and Kirsch. 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.

*Substitute strong brewed coffee or chocolate syrup.

[jglass]

OMG!
Sounds decadent.

[cookie]

Yum! That sounds like a winner! Cookie