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Cherry Chocolate Pudding Cake


  • 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}


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.


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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