Dessert: Chocolate-Cherry Pudding Cake Recipe | MyRecipes

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

Instructions

Preheat oven to 350 °.
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.
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.
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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