Black Forest Pudding Cake

• 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
• Ice cream, if desired
• Whole maraschino cherries, if desired

1. Heat oven to 350F.
2. Grease 8-inch square (2-quart) baking dish; set aside.
3. Combine flour, sugar, cocoa, baking powder and salt in bowl.
4. Add milk, butter and vanilla; mix well.
5. Stir in 1/2 cup cherries.
6. Spread batter into prepared dish.
7. Combine hot water, chocolate syrup and Kirsch in 2-cup glass measure.
8. Pour evenly over batter.
9. Bake 35-40 minutes or until center is set and edges begin to pull away from sides of pan.
10. Let stand 15 minutes.
11. Serve warm with ice cream, if desired.
12. Garnish with whole maraschino cherries, if desired.
13. Mocha Almond Pudding Cake: Prepare pudding cake as directed above, omitting cherries and Kirsch.
14. Stir 1/2 cup slivered almonds into cake batter.
15. Spread into greased baking dish.
16. Combine hot water and 4 teaspoons instant espresso coffee or instant regular coffee crystals in 2-cup glass measure.
17. Stir in 1/2 cup chocolate syrup and 1/4 cup coffee-flavored liqueur*; pour over batter.
18. Bake as directed above.
19. *Substitute strong brewed coffee or chocolate syrup.

flour, sugar, unsweetened cocoa, baking powder, salt, milk, butter, vanilla, maraschino cherries, water, chocolate syrup, cherry juice, cream, maraschino cherries

Taken from www.landolakes.com/recipe/124/black-forest-pudding-cake (may not work)