The Best Gluten-Free Chocolate Cherry Pudding Cake

Norma DeRemer

By
@PApride

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!!!!


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

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

Step-By-Step

1Preheat your oven to 350

2Combine 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.

3Lightly spoon baking mix into 2 dry 1 cup measuring cups and level with a knife.

4Combine baking mix and next 3 ingredients in a large bowl, stirring with a whisk.

5Add oil and next 4 ingredients, stirring just until combined.

6Spoon batter over brown sugar mixture in dish.

7Set dish on a jelly-roll pan.

8Place in oven and bake for 55 minutes or until cake springs back when touch lightly in the center.

9Remove from oven and cool for 30 minutes.

10Spoon cake and sauce into serving dishes.

About this Recipe

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