Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 c Sugar 1/2 c Packed brown sugar
1 c Flour 1/4 c Cocoa, unsweetened
3 tb Cocoa, unsweetened 1 1/4 c Hot water
2 ts Baking powder 1/4 c Kirsch or 2 tb. water plus
1/4 ts Salt 1/2 ts almond or rum extract
1/3 c Butter, melted 1 Can cherry pie filling
1 1/2 ts Vanilla

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.)

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