Black Magic Chocolate Cake Recipe

Black Magic Chocolate Cake Recipe

Ingredients:
(Original recipe makes 1 - 9x13 inch or 2 - 9 inch round pans)

1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.

In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.

Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

Source : http://allrecipes.com

Chocolate Lava Cake Recipe

Chocolate Lava Cake Recipe

Recipe by Chef John

"Legend has it that this dessert was the result of a major catering disaster. The dessert for this particular event was to be individual chocolate cakes, but someone took them out of the ovens to soon and the centers where not cooked enough and still liquefied. Well, there was no time to take them off the plates and cook them more, so the Chef simply had his wait staff introduce the dessert as Chocolate 'Lava' Cake! Brilliant!"

Ingredients Edit:
(Original recipe makes 4 servings)

butter as needed
2 egg yolks
2 eggs
3 tablespoons white sugar
3 1/2 ounces chopped dark chocolate
5 tablespoons butter
4 teaspoons unsweetened cocoa powder
3 tablespoons flour
1 pinch salt
1/8 teaspoon vanilla extract

Directions:

Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish.

Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.

Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.

Stir melted chocolate mixture into egg and sugar mixture until combined.

Sift cocoa powder into the mixture; stir to combine.

Sift flour and salt into the mixture; stir to combine into a batter.

Stir vanilla extract into the batter.

Transfer batter to a resealable plastic bag.
Snip one corner of the bag with scissors to create a tip.

Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.

Refrigerate 30 minutes.

Preheat an oven to 425 degrees F (220 degrees C).

Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.

Bake in the preheated over for 15-18 minutes.
Set aside to cool for 15 minutes.

Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.

Resource: Allrecipes.com

Florentines Recipe

Ingredients:

1 oz cherries
1.5 oz flaked almonds
2.5 oz unsalted butter
2 oz caster sugar
2 tbsp double cream
1 oz sunflower seeds
0.75 oz chopped mixed peel
0.75 sultanas
0.5 oz plain white flour
4 oz dark chocolate, plain pieces

Instructions:

Crush the almonds slightly.

Prepare roughly cut pieces of cherries.

Prepare a solution of sugar in the butter and bring to the boil. Away from the heat, mix in flour, almonds, cherries, sultanas, mixed peel, sunflower seeds and cream. Grease a sheet of baking paper and place heaped teaspoonful amounts of the mixture onto it ensuring there is enough room for expansion during cooking. Bake till the edges are golden brown in 180 degrees centigrade (gas mark 4, 350 F) for about 7 minutes.

Take out of the oven and use a plain large metal biscuit cutter to make rounds by pushing into the biscuits. Bake again until golden brown.

Cool for a couple of minutes before removing to a wire rack for complete cooling.

Prepare melted chocolate by heating in a bowl over water at boiling point. Then take each biscuit and dip it into the chocolate so all the edge is covered. Place on non-stick paper till cooled.

Whipped Chocolate Recipe

3 Tablespoonfuls Sugar
2 Tablespoonfuls Cocoa Powder
Dash of salt
¼ Cup hot water
1 ½ cups milk
1/8 teaspoonful vanilla extract
2 Tablespoonfuls marshmallow crèmer

In a medium saucepan combine sugar, cocoa powder and salt. Add wate and stir. Cook over medium heat, stirring constantly until it boils. Continue to boil and stir constantly for 2 minutes. Add milk and heat until warm enough to serve. Do not bring to a boil again.

Remove from heat and stir in vanilla. Beat with wire whisk until foamy. Whisk in marshmallow crème and enjoy.

Chocolate Blacmange Pudding Recipe

4 tbsp corn flour (cornstarch)
2 ½ cups milk
3 tbsp caster sugar
50-115 gram semisweet chocolate, chopped
½ tsp vanilla extract
White chocolate to decorate

Instructions:

Blend the corn flour to a smooth paste with a little of the milk.

Bring the remaining milk to the boil in a non-stick pan. Pour on to the blended mixture, stirring constantly.

Pour all the mixture into the pan and bring slowly to the boil over low heat, stirring constantly until the mixture boils and thickens. Remove the pan from the heat. Then add the sugar, chopped chocolate and vanilla extract. Stir until the chocolate has melted.

Pour the mixture into pudding mould and leave in a cool place for several hours to set.

To take out the blancmange from the mould, place a large serving plate on top, then, holding the plate and mould firmly together, invert them. Give both plate and mould a gentle but firm shake to loosen the blancmange, and then lift off the mould. Scatter white and plain chocolate curls over the top of the blancmange to decorate, and serve at once.

EGGNOG Fudge Recipe

INGREDIENTS:
1/2 cup (1 stick) butter
3/4 cup eggnog
2 cups sugar
10 oz. white chocolate, coarsely chopped
1/2 tsp. ground nutmeg
1 jar (7 oz.) marshmallow creme
1 cup pecans, chopped
1 tsp. rum or rum extract

DIRECTIONS:
In a heavy saucepan, combine butter, eggnog, and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly.

Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 min., or until mixture reaches 234°F (use candy thermometer).

Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow creme, pecans and rum; mix well.

Pour mixture into a 9-inch square pan lined with buttered foil. Cool completely; cut into 1 1/2-inch squares.

Store in an airtight container in the refrigerator for up to one week.

CHOCOLATE Cherry Fudge Recipe

INGREDIENTS:
1/2 cup (1 stick) butter
3/4 cup whipping cream
2 cups sugar
12 oz. semisweet chocolate, coarsely chopped
1 jar (7 oz.) marshmallow creme
1 cup slivered almonds, chopped
1 cup dried cherries, chopped
1 tsp. almond extract

DIRECTIONS:
In a heavy saucepan, combine butter, cream and sugar. Bring to a full rolling boil over medium-high heat, Stirring constantly. Reduce heat to medium and continue to boil, stirring frequently, 8 to 10 min., or until mixture reaches 234°F (use candy thermometer).

Remove from heat; add chocolate and marshmallow creme; stir until smooth.

Add, almonds, cherries, and extract; mix until well blended.

Pour mixture into a 9-inch square pan lined with buttered foil. Chill; cut into 1 1/2-inch squares.

Store in an airtight container in the refrigerator for up to one week.

Jelly Bean Fudge Recipe

Jelly Bean Fudge suitable for any occasion especially for Easter and kid’s birthday . Jelly Beans are a type of confectionery that comes in many different flavors. They are small and usually have a hard candy shell and gummy interior. The confection is primarily made of sugar.

Jelly Bean Fudge has a white chocolate base, a subtle coconut flavor, and is crammed with colorful, fruity jelly beans. You can substitute vanilla extract for the coconut and rum extracts, if desired


Ingredients:

2 cups (12 oz) white chocolate chips
2 cups Jelly Beans
1 (16 oz) can vanilla frosting
1 tsp rum extract
1 tsp coconut extract

Preparation:

Prepare an 8-inch square cake pan by lining it with aluminum foil.
Place the white chocolate chips in a microwave-safe bowl and heat in 40-second increments until melted, stirring in between.
Stir in the extracts and the vanilla frosting, and mix until well-combined. Allow to sit and cool for several minutes.
Reserve 1/4 cup of jelly beans. Stir the rest into the fudge, and spread the fudge in the prepared pan, smoothing the top.
Sprinkle the reserved beans on top of the fudge, pressing them lightly into the top.
Refrigerate until firm, at least 1 hour.
Cut and serve.

Click Bulk Jelly Beans to get your Jelly Beans online.

Pumpkin Chocolate Chip Cookie Recipe

Ingredients for your Pumpkin chocolate chip cookie recipe:

1 c. pumpkin
3/4 c. sugar
1/2 c. oil
1 egg
2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 c. chocolate chips
1 tsp. vanilla
Nuts (optional)



Preparation:

Dissolve baking soda in milk; set aside. In large bowl add pumpkin, sugar, oil, and egg; stir. Add flour, baking powder, cinnamon, salt and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Serve on top of cookie sheet. Bake at 375 degrees 10 to 12 minutes or until done.


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Alternative Pumpkin chocolate chip cookie recipe:


Ingredients:

* 1/2 cup shortening
* 1 1/2 cups white sugar
* 1 egg
* 1 cup canned pumpkin
* 1 teaspoon vanilla extract
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon ground nutmeg
* 1 teaspoon ground cinnamon
* 1/2 cup chopped walnuts (optional)
* 1 cup semisweet chocolate chips


Preparation:


1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.


2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, and then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.


3. Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.

Chocolate Sticks Recipe

Ingredients:

6 tablespoons of butter
3/4 cup of sugar
1 egg
1 tablespoon of milk
1 teaspoon of vanilla or pinch of cinnamon
5 teaspoons of cocoa
1/8 teaspoonful of baking powder
1 1/4 to 1 1/2 cups of sifted pastry flour

Instruction:

Cream the butter until soft.

Add the sugar gradually and beat well

Add the beaten egg, milk and vanilla and mix thoroughly.

Sift cocoa, baking powder, and a pinch of salt with about one-half cup of the flour.
Stir this into the mixture first, then use the remainder of the flour, and more if necessary, to make a firm dough that will not stick to the fingers.

Place in the fridge to harden.

Preheat the oven to 350oF.

Sprinkle the board with cocoa and a very small amount of sugar.

Use small pieces of the dough at a time and roll out thin, cut in strips about one-half inch wide and three inches long.

Place closely in pan and bake in the oven for three or four minutes. Great care should be taken in the baking to prevent burning. Watch them like a hawk!

Gather the scraps after each rolling, if soft, and set away to harden, if you have to use too much cocoa to prevent them from sticking it will make them bitter.

The colder and harder the dough is, the better it can be handled; therefore it is best made the day before using.

Chocolate Buns Recipe

Ingredients:

1. 1/4 Teaspoonful of salt
2. 2 Envelopes of instant yeast
3. 1/4 Teaspoonful of extract cinnamon
4. 1/2 Cup of Cocoa
5. 4 Cups of flour
6. 1/3 Cup of sugar
7. 2 Tablespoonfuls of butter
8. 1 Egg
9. 1 Cup of very hot milk
10. 1/2 Cup of warm water (or as much as is needed to get a dough that can be handled easily)
11. 1 Cup of currents

Instruction:

• Mix all the dry ingredients in a bowl
• Melt the butter.
• Beat the egg.
• Mix the butter, egg, milk and water to form a soft dough that can be easily handled.
• Knead the dough for about 1 minute.
• Turn onto molding board, roll into a square about an inch in thickness and sprinkle on one-half cup of the currants.
• Fold the sides to meet the center and then the bottom and top ends to center.
• Fold as at first, using another one-half cup currants.
• Cover the bowl with cling wrap and leave in a hot place to rise until it has doubled in size.
• Knock the dough down.
• Shape the dough into the required shape for your buns, place them on a greased baking tray, cover and let them rise again until doubled in size.
• Pre-heat the oven to 350oF . Bake fifteen to twenty minutes.
• As you take them from oven, brush the tops of your buns with the white of one egg beaten with one-half cup confectioners' sugar. Let them stand five minutes.
• Now they are ready to serve.

Red Velvet Cake with Cream Cheese Frosting Recipe

Ingredients:

3/4 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1/4 cup unsweetened cocoa powder, sifted
2 teaspoons baking powder
1/2 teaspoon salt
14 tablespoons sugar
6 tablespoons cool unsalted butter, cut into chunks
2 large eggs, at room temperature, separated
2 teaspoons vanilla extract
1/2 ounce red food coloring, (optional)
1 cup nonfat buttermilk
12 ounces soft light cream cheese
3/4 cup confectioners' sugar
1 1/2 teaspoons vanilla extract
1/2 ounce chocolate, grated, for garnish (optional)

To prepare cake: Preheat oven to 375 degrees F. Coat two 9-inch round cake pans with cooking spray.

Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder and salt in a medium bowl.

Beat sugar and butter in a large bowl with an electric mixer on medium speed until crumbly, about 2 minutes. Beat in egg yolks one at a time, then vanilla and food coloring (if using) until smooth.

Beat in half the buttermilk on low speed until smooth, then half the flour mixture. Scrape down the sides of the bowl, then beat in the remaining buttermilk. Beat in the remaining flour mixture just until combined.

Clean and dry beaters. Beat egg whites in a clean medium bowl at high speed until soft peaks form. With a rubber spatula, gently fold the whites into the batter until just incorporated, using long, even strokes. Divide the batter between the prepared pans, spreading to the edges. Gently rap the pans against the counter once or twice to settle the batter.

Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool on a wire rack for 10 minutes, then invert the layers onto the rack, remove the pans and let cool to room temperature, about 45 minutes more.

To prepare frosting & assemble cake: Beat cream cheese, confectioners' sugar and vanilla in a large bowl with an electric mixer on medium speed until smooth. Place one cake layer top-side down on a serving plate; cover with half the frosting, spreading just to the edges. Set the second layer on top, top-side down. Spread the remaining frosting on the top only. Sprinkle with grated chocolate, if desired.

Almond London Cookies Recipe

Ingredients

125g butter
75g icing sugar
1 egg yolk
Sift:
225g plain flour
1/2 tsp rice flour
300g whole almonds, toasted
450g chocolate, melted
Almond nibs, toasted
Small paper cases

Directions

Cream butter and sugar until light. Beat in egg yolk. Stir in sifted dry ingredients and blend well to form a dough.
Take a small piece of dough, the size of a marble, wrap it around the almond and shape into a ball.

Place dough on lightly greased trays. Bake in preheated oven at 175°C for 20-25 minutes or until cooked and golden. Remove and cool on wire racks.

Put cookies inside small paper cases and top with melted chocolate. Sprinkle with almond nibs.

ginger-squash cake with white chocolate frosting recipe

Nonstick vegetable oil spray
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 cup finely shredded peeled butternut squash
3/4 cup (packed) golden brown sugar
1/3 cup unsalted butter, melted
1 large egg
2 tablespoons finely grated peeled fresh ginger
1 1/4 teaspoons vanilla extract, divided
3/4 cup chopped toasted hazelnuts (about 4 ounces), divided

3 tablespoons whipping cream
3 ounces high-quality white chocolate


Preheat oven to 350°F. Spray 9x9x2-inch metal baking pan with nonstick spray. Whisk flour and next 5 ingredients in medium bowl. Using electric mixer, beat squash, brown sugar, butter, egg, ginger, and 1 teaspoon vanilla in large bowl to blend. Fold in flour mixture and 1/2 cup hazelnuts. Transfer to pan, spreading to edges (layer will be thin). Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool.

Bring cream just to boil in small saucepan over medium heat. Remove from heat. Add white chocolate and remaining 1/4 teaspoon vanilla; whisk until smooth. Let stand at room temperature until thick enough to spread, about 20 minutes. Spread over cake (layer will be thin). Sprinkle remaining 1/4 cup nuts over.

DO AHEAD: Can be made 1 day ahead. Let stand at room temperature. Cut into 16 squares and serve.

Caramel-Hazelnut Mini Tartlets Recipe

Crusts :

1 1/2 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) chilled whipping cream
1 teaspoon vanilla extract

1 cup (about) hazelnuts, toasted, husked (about 5 ounces)

(Make 1 day ahead)

Butter 30 metal or silicone mini muffin cups (1- to 1 1/2- tablespoon capacity).

Blend flour, sugar, and salt in processor.

Add butter and blend, using on/off turns, until mixture resembles coarse crumbs.

Add 5 tablespoons cream and vanilla and blend, using on/off turns, just until mixture begins to clump together, adding more cream by teaspoonfuls if dough is dry.

Press 2 teaspoonfuls dough evenly onto bottom and up sides of each prepared mini muffin cup. Pierce tartlet crusts all over with fork.

Cover and refrigerate.

Freeze crusts 30 minutes before baking.

Preheat oven to 350°F.

Bake frozen crusts until golden and baked through, about 25 minutes.

Transfer to rack and cool crusts in muffin cups 10 minutes.

Carefully loosen crusts from muffin cups.

Transfer crusts to rimmed baking sheet and cool completely.

Place 2 to 3 hazelnuts in each crust.

Caramel Filling:

1 1/3 cups (packed) golden brown sugar
7 tablespoons unsalted butter
6 tablespoons light corn syrup
2 tablespoons water
1/2 teaspoon salt
6 tablespoons whipping cream

3 ounces bittersweet or semisweet chocolate, chopped

Combine brown sugar, butter, corn syrup, 2 tablespoons water, and salt in heavy medium saucepan.

Stir over medium heat until sugar dissolves. Bring mixture to boil, then boil 2 minutes without stirring (mixture will bubble up and thicken slightly).

Remove pan from heat. Add cream (mixture will bubble vigorously); stir until smooth.

Pour caramel into 2-cup measuring cup; cool 10 minutes.

Spoon caramel over hazelnuts in crusts, filling crusts almost to top.

Refrigerate until caramel begins to firm up slightly, about 1 hour.

Stir chocolate in top of double boiler set over simmering water until melted and smooth. Drizzle melted chocolate over top of tartlets. Chill until chocolate is set, about 30 minutes.

Note :

Mini tartlets can be made 1 day ahead. Keep refrigerated. Let tartlets stand at room temperature 1 hour before serving.

Brownie Cupcakes with Chocolate Buttercream Icing

Brownie Cupcakes

4 ounces unsweetened chocolate, chopped
1/2 cup unsalted butter, cut into pieces
1 1/4 cups granulated sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup all-purpose flour
1/4 teaspoon salt

Preheat oven to 325 degrees F
Line 12 muffin tins with paper or foil baking cups.
Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water.
Once the chocolate is melted and smooth, remove from heat and let cool for a few minutes.
Mix in the sugar.
Add the vanilla and then add the eggs, one at a time, mixing well after each addition.
Mix in the flour and salt until well blended.
Evenly divide the batter between the muffin cups.
Place in the preheated oven and bake for about 20 minutes or until a toothpick inserted in the center of the cupcake has moist crumbs.
Remove from oven and let cool on a wire rack.

Chocolate Buttercream Icing

1-2 tbsp. milk
1 tbsp. cocoa powder
6 tbsp. soft butter
3/4 c. confectioners' sugar

Put the butter in the bowl and cut into small pieces. Beat hard with wooden spoon and stir until soft and creamy. Sift the sugar and cocoa powder into the bowl a little at a time, mixing well with butter. Then stir in the milk.

Spread nicely the chocolate buttercream icing on the top of each cupcake.
Decorate chocolate chips on the icing.

Tiramisu (halal)

Serves 8

8 ounces (250gr) chocolate semi-sweet - cold - grated
4 egg yolks
1 cup (250ml) sugar
1 1/2 teaspoons (7ml) vanilla
8 ounces (250gr) cream cheese room temperature
1 3/4 cups (450ml) cream 35%
1 tablespoon (15ml) espresso coffee instant
1 cup (250ml) hot water
1 12 ounces (375gr) pound cake frozen or crisp lady finger cookies

Set aside the grated chocolate.

Mix the egg yolks and the sugar.

Add the vanilla and beat for approx. 1 minute.

Add the cheese one tablespoon at a time and mix until you get a smooth texture.

Refrigerate for 30 minutes.

Prepare whip cream and add to the cheese mixture. Refrigerate for 1 hour.

(The above steps can be done 2 days ahead. )

Mix the instant coffee and hot water. Let rest until it is at room temperature.

Cut the cake in stick like pieces to imitate the lady finger cookies (or use the real crisp lady finger cookies).

Drop cake pieces or cookies into coffee mixture and cover the bottom of a glass bowl.
Sprinkle half of the grated chocolate then the cream/cheese mixture.

Cover with the remaining cookies or cake pieces and add the rest of the grated chocolate.
Cover and refrigerate at least for 2 hours.

Tiramisu

6 egg yolks
1/2 cup granulated sugar
1/3 cup brandy
1/3 cup Marsala or coffee
1 pound mascarpone or ricotta cheese
1 1/2 cups whipping cream
3/4 cup extra-strong coffee
24 giant Italian ladyfingers
4 ounces semisweet chocolate; finely chopped

In bowl, beat egg yolks with sugar until light, about 5 minutes. Whisk in
1/4 cup each of brandy and Marsala. Transfer to double boiler over gently
simmering water; whisk for about 7 minutes or until thickened. Let cool.
Beat cheese until smooth; fold in egg mixture. Whip cream; stir one-quarter
into cheese mixture. Fold in remaining cream. Combine coffee and remaining
brandy and Marsala.

Arrange half of the ladyfingers in 11-x 7-inch glass baking dish; brush
with half of the coffee mixture. Spread with half of the cream mixture.
Repeat layers. Top with chocolate.
Cover and refrigerate overnight. (Can be frozen for up to 2 weeks. Let thaw
in refrigerator for 24 hours before serving.)

Contributor: Canadian Living
Yield: 8 to 10 serving

Spiced Hot Chocolate

Ingredients
1 qt. (4 cups) milk

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate, finely chopped

1/2 tsp. ground cinnamonJET-PUFFED Miniature Marshmallows (optional)

Preparation
MIX milk, chocolate and cinnamon in medium saucepan; cook on medium heat until chocolate is melted and mixture just comes to boil, stirring frequently.POUR into serving cups. Serve topped with marshmallows.

Black Forest Pudding Cake

Ingredients:

1-1/4 cups granulated sugar, divided
1 cup all-purpose flour
3 tablespoons Hershey's Cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine, melted
1-1/2 teaspoons vanilla extract
1/2 cup packed light brown sugar
1/4 cup Hershey's Cocoa
1-1/4 cups hot water
1/4 cup kirsch (cherry-flavored liqueur) or 2 tablespoons water plus 1/2 teaspoon almond extract
Cherry pie filling


Directions:

1. Heat oven to 350*F.

2. Combine 3/4 cup granulated sugar, flour, 3 tablespoons 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.

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

4. Bake 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. 8 to 10 servings.