Easy And Quick Black Forest Pudding Recipes

HERSHEY'S BLACK FOREST PUDDING CAKE

Steps:

• Preheat oven to 350°F.
• In large bowl, combine ¾ cup sugar, flour, 3 tablespoons cocoa, baking powder, and salt. Add milk, margarine, and vanilla; beat until smooth. Spread into an 8 or 9-inch square pan.
• In small bowl, stir together ½ cup sugar, brown sugar, and ¼ cup cocoa; sprinkle mixture evenly over batter.
• Combine hot water and kirsch; pour over batter. Do not stir.
• Bake 30-40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Serve with cherry pie filling.

BLACK FOREST RICE PUDDING

Steps:

• If using soy equivalent of buttermilk, mix together soy milk and lemon juice; allow to sit 10 minutes.
• Cook buttermilk, cocoa, and honey in a saucepan over medium-low heat, stirring until the cocoa and honey are dissolved.
• Add the cooked rice and bring to a boil over medium-high heat, stirring constantly.
• Cover, lower heat, and simmer 20-30 minutes or until the buttermilk is almost absorbed, stirring occasionally.
• You may need to leave the lid slightly ajar at first to prevent it from boiling over.
• Stir in vanilla and chopped cherries.
• Heat through and serve warm or chill and serve cold.
• Garnish with leftover cherries, if desired.