Photo: Oxmoor House
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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 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

Ratings & Reviews

AbbyBurg06's Review

December 26, 2013
I did not have light cherry pie filling, I just had regular, so I cut the white sugar amount to 1/2 cup. The cake was still sweet and delicious and the brown sugar and unsweetened cocoa underneath the cake made a perfect sauce. I was hoping the cherry flavor would have been more pronounced, but overall it was a very moist and delicious cake. I made it for our family Christmas party and everybody loved it.