Black Forest Pudding Cake

• 1-1/4 c granulated sugar, divided
• 1 c all-purpose flour
• 3 tblsp cocoa
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 c milk
• 1/3 c butter or margarine, melted
• 1-1/2 tsp vanilla extract
• 1/2 c packed light brown sugar
• 1/4 c Cocoa
• 1-1/4 c hot water
• 1/4 c kirsch (cherry-flavored liqueur) or 2 tblsp water plus 1/2 tsp almond extract
• Cherry pie filling

Directions:

Heat oven to 350°F.

Combine 3/4 c granulated sugar, flour, 3 tblsps cocoa, baking powder and salt in large bowl. Add milk, melted butter and vanilla; beat until smooth. Spread into 8-or 9-inch square baking pan.

Stir together remaining 1/2 c granulated sugar, brown sugar and 1/4 c cocoa in small bowl; sprinkle mixture evenly over batter. Combine hot water and kirsch; pour over batter. Do not stir.

Bake 40 mins or until center is almost set. Let stand 15 mins; spoon into dessert dishes, spooning sauce from bottom of pan over top. Serve with cherry pie filling.

8 to 10 servings.