The Best Gluten-Free Chocolate Cherry Pudding Cake


Norma DeRemer Recipe

By Norma DeRemer PApride


Rating:
Serves:
16 (serving size 1/16 of cake with sauce
Comments:

My neighbor brought this cake over last night for our dinner dessert and told me that it has only 250 calories and only 5 grams of fat. She knows I'm watching what I eat these days and has given me some great recipes. For a desset this one is the best I've ever had. It is so good; it was hard for Woody and I not to eat the whole thing. As the cake bakes into two layers, a tender chocolate spongelike cake and a rich chocolate cherry sauce. Oh, how I'm loving trying to loose some pounds. This is a keeper at our house for sure. Diet or not!!!!

Ingredients

1 c
light brown sugar
1/3 c
unsweetened cocoa
2 c
hot water
2 c
gluten free baking and pancake mix
1 c
granulated sugar or 1/2 cup sweetner like splenda
1/4 c
unsweetened cocoa
1/4 tsp
salt
1/4 c
grapeseed oil
2 tsp
vanilla extract
1/2 tsp
instant expreso granules or 1 teaspoon instant coffee granules
2 large
eggs
1
(20 ounce) can light cherry pie filling

Directions Step-By-Step

1
Preheat your oven to 350
2
Combine brown sugar, 1/3 cup cocoa and 2 cups hot water in ungreased 11 X 7 inch glass or ceramic baking dish, stirring until sugar dissolves.
3
Lightly spoon baking mix into 2 dry 1 cup measuring cups and level with a knife.
4
Combine baking mix and next 3 ingredients in a large bowl, stirring with a whisk.
5
Add oil and next 4 ingredients, stirring just until combined.
6
Spoon batter over brown sugar mixture in dish.
7
Set dish on a jelly-roll pan.
8
Place in oven and bake for 55 minutes or until cake springs back when touch lightly in the center.
9
Remove from oven and cool for 30 minutes.
10
Spoon cake and sauce into serving dishes.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Other Tags: Quick & Easy, Healthy


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10 Comments

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Norma DeRemer PApride
May 7, 2013
Thanks Gene for pointing that out. I'll it is 1/4 cup. I'll change it today.And I think canola oil could be used instead. Let me know how it turnedd out.
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Gene Rooks Gene_Rooks
Dec 28, 2012
Norma, I have to question the 1/4 tsp. of oil. Surely it takes more oil than that. And can canola oil be used instead?
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Mary Ann Haut mahaut53
Aug 10, 2012
Norma, this sounds delish. Could another kind of oil be used instead of the grapeseed oil; i.e. canola, etc.? I have just recently chosen to go gluten free, so I need lots of recipes; especially baked goods! NO MORE WHEAT PRODUCTS FOR ME, OR FROZEN DINNERS! I hope to feel better soon. Thanks!
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Norma DeRemer PApride
Mar 10, 2012
Thanks Stormy for sharing my recipe with your groups.