CHOCOLATE BLACK FOREST PUDDING CAKE

1 1/4 cups sugar
1 cup flour
3 tablespoons cocoa unsweetened.
2 teaspoons baking powder.
1/4 teaspoon salt
1/3 cup butter melted
1 1/2 teaspoons vanilla.
1/2 cup packed brown sugar
1/4 cup cocoa unsweetened
1 1/4 cup hot water.
1/4 cup kirsch (or two tablespoon water plus a half tablespoon almond or rum extract)
1 can cherry pie filling

METHOD

Preheat oven to 350° Fahrenheit.
In the medium-sized 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 the mixture into an 8 inch square pan.
In a small bowl, combine the remaining 1/2 cup sugar, brown sugar and remaining 1/4 cup of cocoa sprinkle this mixture evenly over batter.
Combine hot water and kirsch and pour over batter. Do not stir.
Bake for 40 minutes or until centre is almost set
let stand for 15 minutes. Transferred to dessert dishes and spoon pudding from bottom of pan over cake
serve your Cholate Black Forest Cake with cherry pie filling as sauce