Recipe - Black Forest Pumpernickel

1 One fourth cup Sugar
1 cup Flour
3 tablespoon Cocoa, unsweetened
2 teaspoon Baking powder
One fourth teaspoon Salt
1/3 cup Butter, melted
1 One half teaspoon Vanilla
One half cup Packed brown sugar
One fourth cup Cocoa, unsweetened
1 One fourth cup Hot water
One fourth cup Kirsch or 2 tb. water plus
One half teaspoon almond or rum extract
1 Can cherry pie filling

Preheat oven to 350. In a mediumsize bowl, combine Three fourths 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 into an 8 inch
square pan. In a small bowl, combine remaining One half cup sugar, brown sugar
and remaining One fourth cup cocoa; sprinkle mixture evenly over batter. Combine
hot water and kirsch; pour over batter. Do not stir. Bake for 40 minutes,
or until center is almost set. Let stand 15 minutes. 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 with
whipped cream.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini