The Best Gluten-Free Chocolate Cherry Pudding Cake
Pinched 147 timesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|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 c||grapeseed oil|
|2 tsp||vanilla extract|
|1/2 tsp||instant expreso granules or 1 teaspoon instant coffee granules|
|1||(20 ounce) can light cherry pie filling|
York, PA (pop. 43,718)
Member Since May 2011
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!!!!
Preheat your oven to 350
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.
Lightly spoon baking mix into 2 dry 1 cup measuring cups and 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.
Spoon batter over brown sugar mixture in dish.
Set dish on a jelly-roll pan.
Place in oven and bake for 55 minutes or until cake springs back when touch lightly in the center.
Remove from oven and cool for 30 minutes.
Spoon cake and sauce into serving dishes.