Chocolate-Cherry Pudding Cake

• 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

1. Preheat oven to 350u0b0.
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 350u0b0 for 55 minutes or until cake springs back when touched lightly in center. Cool 30 minutes. Spoon cake and sauce into serving dishes.

brown sugar, unsweetened cocoa, water, baking, sugar, unsweetened cocoa, salt, grapeseed oil, vanilla, espresso granules, eggs, light cherry pie filling

Taken from www.myrecipes.com/recipe/chocolate-cherry-pudding-cake (may not work)