Monday, June 1, 2009

Gluten Free Fantastic Chocolate Pudding Cake

This one I took straight out of Betty Crocker and substituted my favorite flour blend, and it was amazing! And easy. I've always loved this one, and it's still sooo yummy.

1 cup Gluten Free Flour Blend (click to see recipe)
3/4 cup granulated sugar
2 Tbsp baking cocoa
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 Tbsp oil
2 tsp vanilla
1 cup chopped nuts, if desired
1 cup brown sugar
1/4 cup baking cocoa
1 3/4 cups very hot water
Ice cream, if desired

1. Heat oven to 350.
2. Mix flour, sugar, 2 Tbsp cocoa, baking powder, and salt in ungreased 9x9 pan. Mix in milk, oil, and vanilla until smooth. Stir in nuts (opt). Spread evenly in pan.
3. Sprinkle brown sugar and 1/4 cup cocoa over batter. pour water evenly over batter.
4. Bake about 40 minutes, or until top is dry. Cool 10 minutes.
5. Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each serving.

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