Hot Fudge Cake Recipe
Gluten Free Recipe
Rice flour is used for this succulent hot fudge cake. Combining half of the cocoa with the brown sugar and the hot water, pouring over the cake bakes this up with a literal hot fudge topping.
1 cup rice flour
3/4 cup white sugar
5 tablespoons baking cocoa, divided in half
4 teaspoons baking powder
1/4 teaspoon *salt
1/2 cup milk
2 tablespoons vegetable oil
1 to 2 teaspoons vanilla extract
1 cup packed brown sugar
1-3/4 cup hot water
Whipped Cream or ice cream, optional
In a medium bowl, combine flour, white sugar, 1/2 of the cocoa powder, and the salt.
Stir in the milk, oil and vanilla until smooth. Spread in an ungreased 9-inch square baking pan.
Combine brown sugar and the other half of the cocoa and sprinkle this over the top of the batter in the cake pan. Pour hot water over all and DO NOT stir.
Bake at 350 degrees for 35 to 40 minutes. Serve warm. Top with whipped cream or ice cream if desired.
*Don't try this without the salt!
Yield: 9 servings