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Ingredientes
- 1 1/4 c. Sugar
- 1 c. Flour
- 3 Tbsp. Cocoa, unsweetened
- 2 tsp Baking pwdr
- 1/4 tsp Salt
- 1/3 c. Butter, melted
- 1 1/2 tsp Vanilla
- 1/2 c. Packed brown sugar
- 1/4 c. Cocoa, unsweetened
- 1 1/4 c. Warm water
- 1/4 c. Kirsch or possibly 2 tb. water plus
- 1/2 tsp almond or possibly rum extract
- 1 can cherry pie filling
Direcciones
- Preheat oven to 350. In a medium-size bowl, combine 3/4 c. of the sugar, flour, three Tbsp. of the cocoa, baking pwdr and salt. Blend in lowfat milk, melted butter and vanilla; beat till smooth. Spread into an 8 inch square pan. In a small bowl, combine remaining 1/2 c. sugar, brown sugar and remaining 1/4 c. cocoa; sprinkle mix proportionately over batter. Combine warm water and kirsch; pour over batter. Don't stir. Bake for 40 min, or possibly till center is almost set. Let stand 15 min. 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 possibly with whipped cream.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 8 servings | |
| Calories 416 | |
| Calories from Fat 73 | 18% |
| Total Fat 8.34g | 10% |
| Saturated Fat 4.9g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 460mg | 19% |
| Potassium 114mg | 3% |
| Total Carbs 79.32g | 21% |
| Dietary Fiber 1.7g | 6% |
| Sugars 44.71g | 30% |
| Protein 2.86g | 5% |
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