Hersheys Black Forest Pudding Cake Recipes

Steps:

• For the sauce: Add the frozen cherries, sugar and 2 tablespoons water to a small saute pan over medium heat and stir to combine. Add the brandy and flambe or cook until the alcohol burns off. Add the lemon juice, vanilla extract and a pinch of salt. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the cherry sauce is thick and bubbly, about 20 minutes. Remove from the heat and allow the sauce to cool, about 10 minutes.
• For the pudding: Mix together the pudding and whipped topping in a small bowl.
• For the cake: Spread the butter generously on both sides of the pound cake slices. Toast the cake in a dry frying pan over medium-low heat, 1 minute per side. Spoon the boozy cherry sauce over the toasted pound cake and finish with a dollop of the whipped chocolate pudding. Sprinkle with shaved dark chocolate.

Steps:

• Heat oven to 350°F.
• Combine 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt in large bowl.
• Add milk, melted butter and vanilla.
• Beat until smooth.
• Spread into 8 or 9 inch square baking pan.
• Stir together remaining 1/2 cup granulated sugar, brown sugar and 1/4 cup cocoa in small bowl.
• Sprinkle mixture evenly over batter.
• Combine hot water and kirsch, pour it over the batter.
• Do not stir.
• Bake for 40 minutes or until the center is almost set.
• Let rest 15 minutes.
• Spoon into dessert dishes, spooning sauce from the bottom of pan over the top.
• Serve with cherry pie filling.

Steps:

• Heat oven to 350 degrees F.
• Stir together 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter, and vanilla; beat until smooth.
• Pour batter into ungreased 9-inch square baking pan.
• Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top. Do NOT stir!
• Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over the top.
• Garnish with whipped topping.

Steps:

• 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.
• 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.
• *Substitutestrong brewed coffee or chocolate syrup.

Steps:

• Heat oven to 350 degrees. Combine 3/4 cup white sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth. Pour batter into ungreased 9-inch square baking pan. Spread out evenly. Stir together remaining 1/2 cup white sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle evenly over batter. Pour hot water over top; do not stir. Bake 35 to 40 minutes or until center is almost set. Remove from oven. Let stand for 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over the top of cake. Garnish with whipped topping.