Black Forest Pudding Cake
This dense rich chocolate pudding cake can be made in two
Prep: 15 min Bake: 35 min Stand: 15 min
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 LAND O LAKES® 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
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.
Nutritional Info Per 1 Serving: Calories 240, Fat 6 g,
Cholesterol 15 mg, Sodium 370 mg, Carbohydrates 47 g,
Dietary Fiber 2 g, Protein 3 g
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Land O'Lakes.