| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cakes, Chocolate |
8 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Sugar |
| 1 |
c |
Flour |
| 3 |
tb |
Cocoa, unsweetened |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/3 |
c |
Butter, melted |
| 1 1/2 |
ts |
Vanilla |
| 1/2 |
c |
Packed brown sugar |
| 1/4 |
c |
Cocoa, unsweetened |
| 1 1/4 |
c |
Hot water |
| 1/4 |
c |
Kirsch or 2 tb. water plus |
|
|
1/2 ts almond or rum extract |
| 1 |
|
Can cherry pie filling |
INSTRUCTIONS
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.)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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