Chocolate-Cherry Pudding Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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As the cake bakes, it separates into two layers, a tender chocolate spongelike cake and a rich chocolate-cherry sauce. Ingredients:
1 cup packed light brown sugar |
1/3 cup unsweetened cocoa |
2 cups hot water |
8.6 ounces gluten-free baking and pancake mix (about 2 cups; such as pamela's) |
1 cup granulated sugar |
1/4 cup unsweetened cocoa |
1/4 teaspoon salt |
1/4 cup grapeseed oil |
2 teaspoons vanilla extract |
1/2 teaspoon instant espresso granules or 1 teaspoon instant coffee granules |
2 large eggs |
1 (20-ounce) can light cherry pie filling |
Directions:
1. Preheat oven to 350°.
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.
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.
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.
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