Ingredients
- 1/4 kirsch
- 300 ml water (hot)
- 250 gr sugar
- 130 gr flour
- 110 gr packed brown sugar
- 75 gr butter
- 30 ml water (plus)
- 22 gr cocoa
- 16 gr cocoa
- 9 gr baking powder
- 7 gr vanilla
- 1 gr salt
- 1 gr almond
- 1 package cherry pie filling
Preheat oven to 350. In a medium-size bowl, combine 0.75 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 20 cm square pan. In a small bowl, combine remaining half cup sugar, brown sugar and remaining quarter 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.)
