Chocolate-Cherry Pudding Cake Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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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