Chocolate-Cherry Pudding Cake

Chocolate-Cherry Pudding Cake Recipe
Photo: Oxmoor House
As the cake bakes, it separates into two layers, a tender chocolate spongelike cake and a rich chocolate-cherry sauce.

Yield:

16 servings (serving size: 1/16 of cake with sauce)

Recipe from

Nutritional Information

Calories 250
Fat 5.8 g
Satfat 1 g
Monofat 1.4 g
Polyfat 2.9 g
Protein 3.1 g
Carbohydrate 48.2 g
Fiber 1.8 g
Cholesterol 28 mg
Iron 0.9 mg
Sodium 204 mg
Calcium 61 mg

Ingredients

1 cup packed light brown sugar
1/3 cup unsweetened cocoa
2 cups hot water
8.6 ounces gluten-free baking and pancake mix (about 2 cups; such as Pamela's)
1 cup granulated sugar
1/4 cup unsweetened cocoa
1/4 teaspoon salt
1/4 cup grapeseed oil
2 teaspoons vanilla extract
1/2 teaspoon instant espresso granules or 1 teaspoon instant coffee granules
2 large eggs
1 (20-ounce) can light cherry pie filling

Preparation

1. Preheat oven to 350°.

2. Combine brown sugar, 1/3 cup cocoa, and 2 cups hot water in an ungreased 11 x 7–inch glass or ceramic baking dish, stirring until sugar dissolves.

3. Weigh or lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix and next 3 ingredients in a large bowl, stirring with a whisk. Add oil and next 4 ingredients, stirring just until combined.

4. Spoon batter over brown sugar mixture in dish. Set dish on a jelly-roll pan. Bake at 350° for 55 minutes or until cake springs back when touched lightly in center. Cool 30 minutes. Spoon cake and sauce into serving dishes.

Note:

Cooking Light Gluten-Free Cookbook

August 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note