Saturday, August 16, 2014

Gluten Free Hot Fudge Turtle Pudding Cake

I love a gooey chocolate dessert, and boy does this Gluten Free Hot Fudge Turtle Pudding Cake hit the spot!  It was a hot day yesterday and I felt drained...but I really wanted to make a dessert, and this was the perfect one.  First of all, it's made in the crock pot, so no hot oven to turn on, and second of all the cake starts with Gluten Free Bisquick easy and perfectly perfect on a hot day when I'm tired, but want dessert!
Gluten Free Hot Fudge Turtle Pudding Cake

The "turtle" in this Gluten Free Hot Fudge Turtle Pudding Cake comes from the caramel sauce in the batter and the pecans and caramel drizzled on top (have you ever had a pecan turtle candy?), which is all ooey and gooey with the chocolate pudding that magically appears on the bottom of the cake when it's cooked.  For the caramel sauce, I used the recipe on my blog from Barefeet in the Kitchen for Homemade Caramel Sauce, but you could certainly use store bought caramel sauce.  If you have never made one of these cakes that makes it's own pudding, you just have to try it out.  This is a great recipe because it is so easy to put in the slow-cooker and let it go.

Let me know in the comments below if you try it out and how you liked it!  Don't miss a recipe from my blog!  Subscribe in the space to the right and my recipes will be delivered to your e-mail.  You can also find me on Instagram and "like" my page on Facebook!

Recipe From:  Goodies Gone Gluten Free
Adapted From: Betty Crocker
Yield: 6 servings
Click here for Printable Recipe

1 1/2 cups Gluten Free Bisquick Mix
1 cup sugar (divided)
1/2 cup unsweetened baking cocoa
3/4 cup milk
3/4 cup caramel sauce - divided (store bought or Homemade Caramel Sauce )
1 2/3 cups hot water
1/2 cup chopped pecans

Spray 3-quart slow cooker with cooking spray.  In large bowl, mix Bisquick mix, 1/2 cup of the sugar and the cocoa. Stir in milk and 1/2 cup of the caramel sauce until well blended (mixture will be quite thick).  Put in slow cooker and spread out evenly.  Pour hot water over top (do not stir).  Sprinkle with remaining 1/2 cup sugar.

Cover; cook on low heat setting for 2 1/2 to 3 hours or until top springs back when touched lightly (center will still be soft).  Turn off slow cooker; let stand uncovered 20 minutes to cool slightly and to allow the pudding to set.  Spoon out cake into individual bowls, and top with warm pudding and remaining 1/4 cup caramel sauce and chopped pecans.

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