No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Hot Fudge Cake (Gluten-Free)

1 cup gluten-free flour
¾ cup sugar
6 tablespoon baking Cocoa powder divided
2 tablespoon baking powder
½ teaspoon salt
½ cup milk
2 tablespoons oil
1 teaspoon gluten-free vanilla
1 ¾ cup hot water
1 cup packed
Ads by Google:

brown sugar

In medium bowl, combine flour, sugar, 2 teaspoons cocoa, baking powder and salt. Stir in milk, oil, and vanilla until smooth. Spread in an un-greased 9x9 square baking pan. Combine brown sugar and remaining cocoa. Sprinkle over batter. Pour hot water over all. Do not stir! Bake at 350F for 35-40 minutes. Great slightly warm, topped with Cool Whip or ice cream.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



4 Responses:

 
Penny
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
16 Feb 2008 9:49:58 AM PDT
I've tried to make this twice. I'm thinking it has way to much baking powder. It overflows all over. All that's left is the sauce. OK on ice cream. (:

 
Julie
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
10 Apr 2008 1:19:57 PM PDT
I used 2 tsp baking powder and a big dish and it was lovely!

 
kristina
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
30 Dec 2008 4:49:37 PM PDT
I made this as a Christmas cake. It was like eating pudding, even though I baked it longer than the instructions.

 
ddr
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
27 Jan 2012 7:59:22 AM PDT
I think it's a misprint - should be 2 tsp - all other online recipes call for teaspoons. Try again!




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


The GFCO was founded in 2005 by the Gluten Intolerance Group of North America (GIG) to offer independent certification to manufacturers of gluten-free products. GFCO certification is accredited to ISO 17065, and assures consumers with gluten sensitivities that a product meets the strict gluten-f...

Cheerios have been hit and miss for years, it has to do with how they get and sort the oats, the processing etc. Even the testing they do is iffy, there are reports STILL coming in about them making celiacs sick. We normally suggest avoiding oats for the first few months then if you want try rein...

I am from Canada and we were told at our Children's Hospital NOT to eat Cheerios. We were so excited that we had one box of cereal in our cupboard that has been a staple in my house for over 20 years that we were going to be able to keep. Then we were told that while they are considered gluten fr...

Did you ever get your celiac blood tests redone to see if the numbers are now in the normal range?

Thank you for your reassurance. This is all so new and I feel like I am on the computer researching whenever I can about celiac and now also about osteopenia. Thanks again, I will look at the newbie 101 and coping now!