Hot Fudge Pudding Cake
When only dark rich chocolate will do, try this magical cake that separates as it bakes into a fudgy layer with its own thick smooth sauce on the bottom…
1 1/4 c. sugar, divided
1 c. gluten free flour blend (like Uncle Bob’s Red Mill All Purpose Flour)
7 Tbsp. Hershey’s Cocoa, divided
2 tsp. baking powder
1/4 tsp. salt
1/2 c. Silk soy milk
2 Tbsp. vegetable oil
1/2 c. natural peanut butter
1 1/2 tsp. vanilla
1/2 c. packed brown sugar
1 1 /4 c. very hot water
Heat oven to 350 degrees. In medium mixing bowl combine 1/2 c. sugar, flour, 3 Tbsp. cocoa, baking powder and salt. Blend in milk, oil, peanut butter, and vanilla. Beat till smooth. Pour batter into round glass baking dish. In small bowl combine remaining 1/2 c. sugar, brown sugar, and remaining 4 Tbsp. cocoa; sprinkle over batter in pan. Pour hot water over top but do not stir. Bake 40 minutes, or till center is almost set. Let stand 15 minutes; spoon into small dessert dishes, spooning sauce from bottom of pan over top. Top with dollop of Cool Whip– it’s lactose free!
(If you can’t have peanut butter, substitute 1/3 cup Fleischmann’s Unsalted Margarine, melted, for the oil and peanut butter.)
