This is a recipe for a gluten-free chocolate dessert.
While I might call it a cake, your State Fair-ribbon-winning Grandma might not.
You will need an adult who is a good baker, because I am a mediocre baker, and don’t measure every ingredient.
I just estimate some things. Your adult, if an experienced baker, should know the proper ratios of flavorings to use.
Dry ingredients, mixed together in a smaller bowl:
1 cup, your favorite gluten-free pancake mix
1 pkg Godiva instant chocolate pudding mix. (it is gluten-free, in my area)
½ cup sugar
Cocoa powder to taste. ½ cup minimum?
cinnamon, as appropriate
Wet ingredients, mixed together in a larger bowl:
2 cups regular milk, any percent
1/2 can sweetened condensed milk
A ladle of sour cream or mayonnaise. ½ cup ?
½ stick butter
vanilla, as appropriate
a dash of hot sauce, to brighten the flavors
a bit of salt to savorize the recipe.
I mix wet and dry ingredients separately, to get a good mix on each type of ingredient.
After whisking each bowl well, pour dry bowl ingredients into the larger, wet bowl
(then there is only one messy bowl to clean, yet all ingredients are well-mixed).
Mix well, add either more pancake flour, or more milk to get the proper consistency that a cake mix should have.
Grease your baking pan. I use a springform pan, with parchment paper on the bottom, to free the cake from the pan with less damage. Remember, gluten-free baked goods do not have the structure of baked goods with gluten, so you need to use more care with them.
You can also make cupcakes with this recipe.
Bake at 350 degrees, check for doneness at 20 minutes.
I don’t frost my cake, I just use chocolate and caramel ice cream toppings, and let them soak in.
Eric J. Rose