Friday, September 21, 2012

Chocolate Self-Saucing Cake (gluten-free)

2 cups Bob's Red Mill Whole Grain Pancake and Waffle Mix
2 tablespoons pure cocoa powder
1/2 cup sucanat
2 large room temperature eggs
1 cup melted butter
1 cup melted chocolate
2 large very ripe bananas (mashed)

Preheat oven to 350

Combine all the dry ingredients. Whisk all the wet ingredients together and add to the dry. Fold to combine and pour into a prepared 10" baking dish.


1 1/2 cups boiling water
3 tablespoons cocoa powder
1 cup sucanat or brown sugar

Combine and slowly pour over the cake batter. Bake for 30 to 40 minutes or until a stick inserted into the middle comes out clean.

Serve warm with fresh whipped cream and ice cream.


Anonymous said...

Has anyone tried it with something other than banana? Apple sauce? Pumpkin? Because my son won't eat bananas.


Mia said...

Try apple sauce and pumpkin. I will be great. :)

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