Fudgy Pudding Cake, Gluten Free

Jake’s Fudgy Pudding Cake

On our daughter’s  first day of Suzuki music class she talked nonstop about getting her new violin.  She skipped into class, dragging us by the hand.  The teacher proudly presented the child with her first violin; a brand new 6-inch cigar box wrapped in wood-grain contact paper with a ruler sticking out of the end for the neck.  The bow?  A skinny little stick.

The child’s face was pinching into the look that happens right before she melts into tears.  Oblivious, the teacher sealed the meltdown by giving her a cardboard circle with two feet drawn in marker – a diagram for her stand on to get into the correct form for playing the violin.

We traitors weren’t even worthy of her pitiful look anymore.  Stifling a hiccup/sigh, she turned away and merely stared at the ground.  Little tears fell on the floor.

Her homework was to practice holding the pretend violin correctly using all the props.  The girl was beside herself with misery, but she diligently practiced.

Her younger sister borrowed the violin daily for special projects, like smashing spiders.  She broke it so often we finally ran out of duct tape.  We also went through a containers of pick-up-sticks as substitute bows before we realized that the deviously clever little sister was using them as lock picks.  Obviously, her career would not be in music.

Finally, the 4 year old graduated to her first ¼ sized violin.  Have you heard the catchy tune, Mississippi Hot Dog?  It goes like this; mis-sis-sip-pi-hot-dog.  Repeat, a lot.  If you’ve not had the pleasure of listening to a pint sized violinist play it (badly) four hundred times in a row, consider yourself lucky.  It is hard to screw up the tune since it involves one solitary note.  But given how many ways there is to bow a string on a violin, chaos will ensue; as in your ears will bleed.

On concert days, the young  musician and her lock-picking sister looked forward to Uncle Jake’s dessert.  He came to most of the concerts and always brought dessert.   Knowing that fudgy cake was waiting for us at home made 30 kids sawing away in unison at Mississippi Hot Dog tolerable.  Almost.

Serve warm with a favorite ice cream, whipped cream or fresh berries.  Or all of the above.

Jake’s Fudgy Pudding Cake, Gluten Free

Ingredients
Cake:

  • 1 cup gluten free flour (I like oat and brown rice flours)
  • 1.5 teaspoons baking powder
  • Pinch salt
  • ½ cup superfine white sugar
  • 4 tablespoons unsweetened cocoa
  • ½ cup whole milk
  • 2 tablespoons butter melted
  • 1.5 teaspoons vanilla
  • 1 teaspoon Godiva liquor (optional, or not, as we say)

Topping:

  • 1 cup brown sugar
  • 4 tablespoons unsweetened cocoa
  • 1.5 cups boiling water

Directions
Preheat oven to 350.  Grease an 8×8 pan.  Mix together GF flour, baking powder, salt, superfine white sugar, cocoa.  Add in milk, butter, liquor and vanilla.  Stir.  Pat evenly into prepared pan.   Mix together cocoa and brown sugar making sure no lumps remain.  Sprinkle on top of batter.  Pour 1 cup plus a scant half cup of boiling water over the top.  It will look ridiculous – not at all like cake batter.  Place in oven and bake for about 35 minutes.

Cool for about 5-10 minutes and scoop and serve.  Best served slightly warm.  It will be gooey and will resemble pudding more than cake.  Serves 9-12 ish.

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baby violinist and cake
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Comments

  1. I can remember many moments like you describe – only hearing an A string rather than an E. That was 12 years ago. This year my home was filled with 4 hours of daily practice (and sometimes beautiful music) and my daughter’s young students playing “Mississippi Hot Dog”. Tonight my precious gluten-free girl comes home from college auditions and I will present her with your fudgy pudding — a celebration of getting from “tolerable” to fabulous through discipline and hard work!

    • luluandphoebe says:

      Hope the auditions went well! Enjoy the pudding cake. It is very gooey but if you love chocolate… I love a house filled with music.

  2. Do you have a friendly print button. I would love to print some of your recipes.

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