Main Ingredients:

See below ingredients

Cooking Preparation of the Recipe:

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
Preheat oven to 350 degrees F. 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.

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