Norma DeRemer Recipe

The Best Gluten-Free Chocolate Cherry Pudding Cake

By Norma DeRemer PApride


Recipe Rating:
 2 Ratings
Serves:
16 (serving size 1/16 of cake with sauce

Norma's Story

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
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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