Chocolate-Cherry Pudding Cake

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 Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 250
  • Fat: 5.8g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 2.9g
  • Protein: 3.1g
  • Carbohydrate: 48.2g
  • Fiber: 1.8g
  • Cholesterol: 28mg
  • Iron: 0.9mg
  • Sodium: 204mg
  • Calcium: 61mg

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. 1. Preheat oven to 350°.
  2. 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. 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. 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.
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