1 1/4 C water
1/4 C butter
1 C brown sugar
1 1/2 C fresh cherries (frozen if fresh not available)
1/2 C unsweetened cocoa powder
1 oz unsweetened baking chocolate
1/2 C water
2 1/2 C flour
1 1/2 C sugar
1 tsp baking soda
1/2 tsp salt
1 C sour cream
1/2 C butter, softened or melted
1 tsp vanilla
Preheat oven to 350
- In sauce pan, combine water and butter. Heat till butter is melted.
- Reduce heat to low.
-Add brown sugar and cocoa to water mixture. Beat until smooth.
-Spread cherries on bottom of 9 W x 9 L x 2 H pan. Pour sugar mixture over cherries.
-Set pan aside.
-Melt baking chocolate in double boiler.
-In large bowl add flour, sugar, soda and salt.
-Add sour cream, butter,water, vanilla and eggs.
-Add melted chocolate to mixture.
-Beat until smooth
-Spoon batter over cherry mixture.
-Bake 40-50 minutes, or until a toothpick inserted into the center of a dough mass comes out clean.
-Let cool to room temperature.
-Place foil or a cookie sheet under the baking pan to avoid overflow spilling in oven.
-Pudding can be stored in it's baking dish unrefridgerated for a few days in a cake keeper or by placing foil over the top.