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Chocolate-Cherry Pudding Cake

Photo: Oxmoor House
Yield 16 servings (serving size: 1/16 of cake with sauce)
As the cake bakes, it separates into two layers, a tender chocolate spongelike cake and a rich chocolate-cherry sauce.

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

Nutrition 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

How to Make It

  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.

Cooking Light Gluten-Free Cookbook