Chocolate-Cherry Pudding Cake

Name: Chocolate-Cherry Pudding Cake
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

12 ingredients

4 steps

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.