I was digging through my late mother’s old recipes and stumbled across a cake she had never made, at least not while us kids were still at home. It was Double Fudge Fancifill using Pillsbury Plus Cake Mix, which they no longer make (contained gluten). It had a cheesecake-like filling between layers of chocolate cake and frosted with Pillsbury Ready-to-Spread Chocolate Frosting Supreme, which happens to be gluten-free and is still on the market.
To make my gluten free fudge cake, I used my Gluten Free Chocolate Cake Recipe, which most of my readers have named “the best chocolate cake they’ve ever had.” I used the same filling suggested in the recipe and frosted it with Homemade Chocolate Ganache. Use whatever cake or frosting you desire, just as long as everything is gluten free. See the below list for gluten free cake brand suggestions:
Betty Crocker Gluten Free Devil Foods Cake Mix
Bob’s Red Mill Gluten-Free Chocolate Cake Mix
Glutino Gluten Free Pantry Decadent Chocolate Cake Mix
King Arthur Gluten Free Chocolate Cake Mix
Wholesome Chow Gluten Free Cake Mix
A moist, super chocolaty cake with a cheesecake filling and smothered in chocolate frosting.
Ingredients:
- 8-oz. package gluten free cream cheese (Philadelphia), softened
- 2 Tablespoons gluten free margarine or butter
- 1/4 cup granulated sugar
- 1 Tablespoon cornstarch (or potato starch)
- 2 Tablespoons milk
- 1 large egg
- 1/2 teaspoon pure vanilla extract
Instructions:
- 1 Gluten Free Chocolate Cake Recipe or
- 1 recipe Gluten Free Chocolate Ganache or Pillsbury Ready-to-Spread Chocolate Frosting Supreme
- Oil a 9 x 13-inch baking pan and set aside. Preheat the oven to 350ºF.
- Whip the cream cheese and margarine the bowl of your electric mixer until fluffy. Add sugar, cornstarch, milk, egg and vanilla and beat on medium speed until creamy. Set aside for later use.
- Make the cake batter according to the instructions at the above recipe link or according to the package directions if you are using a package cake mix.
- Pour half the chocolate cake batter into the prepared pan.
- Pour all of the cream cheese filling on top of the batter and spread to distribute.
- Pour the remaining cake batter on top and spread to cover the filling.
- Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean. (Baking time will vary depending upon if you use my cake recipe or a package mix.)
- Frost the cake using the chocolate ganache or any gluten free chocolate frosting you desire.
- Store in the refrigerator until ready to serve.
Tips
If you make the ganache, you will most likely have some leftover. I usually keep leftovers on hand for topping ice cream, drizzling over other desserts, or just to dip pieces of fruit (for a healthier dessert).