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Cherry Chocolate Pudding Cake

Ingredients

  • 1 cup firmly packed brown sugar
  • 1/3 cup unsweetened cocoa
  • 2 cups hot water
  • 2 cups Hungry Jack Buttermilk Complete Pancake and Waffle Mix
  • 1 cup sugar
  • 1/4 cup unsweetened cocoa
  • 1/4 cup Crisco Vegetable Oil
  • or 14 cup Crisco Pure Canola Oil
  • 1 tsp. almond extract
  • 2 large eggs
  • 1 (30 oz.) can cherry pie filling
  • Ice Cream or Whipped cream {optional}

Directions

Heat oven to 375 degrees F. Combine brown sugar, 1/3 cup cocoa and hot water in a 13x9-inch baking pan. Stir until sugar is dissolved. Combine pancake mix, sugar and 1/4 cup cocoa in a medium bowl. Stir in oil, almond extract, eggs and pie filling. Mix just until dry ingredients are moistened. Spoon batter over sauce mixture in pan.

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Bake 42 to 47 minutes or until top springs back when touched lightly in the center. Remove from oven and let stand 5 minutes. Scoop out large spoonfuls, picking up chocolate sauce from bottom of pan. Serve warm with ice cream or whipped cream, if desired

Yield: 15 servings

Source: Recipe from Crisco's recipe newsletter

By Connie from Cotter, AR

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