I made two of these for my wife's birthday; one we took to LARP, the other to her parents' house. The first was devoured at LARP, the second lasted longer, but not by much. Here is the recipe:
Preheat oven to 350 F.
Grease bottoms and sides of two3 deep 8 x 8 pans lightly.
Place one 22 oz package King Arthur Flour gluten-free chocolate cake mix, one 3.8 oz package Devil's Food pudding mix, one 6 oz package cherry gelatin mix, 2 tbsp Bisquick gluten-free baking mix, 1 tbsp Turkish-find ground Sumatra espresso beans, 1 tbsp Hershey's special dark cocoa mix, 2 tbsp Ener-G egg replacer, 1 tsp kosher salt, 2 tsp baking powder, 1 tbsp sugar, 1 tbsp coconut flour, and 1 tsp Ceylon cinnamon.
Once thoroughly mixed, add 1 1/2 cups chunky cherry apple sauce, 1 cup vanilla soymilk, and 1/2 cup water. Mix with a hand mixer, add 1 cup of Enjoy Life chocolate chips and mix again; you may need to use a spoon to get pockets of dry from the bottom and sides, as the mix is thick.
Pour into two deep, lightly greased 8x8 cake pans and bake for 35 minutes. Let cool, cut and serve. This one turned out a bit thick, and collapsed a little, but was still quite delicious and not too solid. I learned through trial and error some time ago that when I make pudding cakes I need to add baking powder or soda to help them rise, otherwise you get a brick. A delicious brick, but still a brick. I think this recipe could probably do with a bit more baking powder, perhaps a full tablespoon.
Some may note that when I bake using Ener-G egg replacer, I don't follow the instructions and microwave it first. Frankly, I've tried that and I get this goopy mess that is virtually impossible to work with. I've found far more success merely mixing it with the dry ingredients.
This cake is also dairy-free, nut-free, peanut-free, egg-free, gluten-free, and can easily be soy-free by switching to rice or coconut milk. It had a dark reddish tinge and a delicious mix of cherry and chocolate flavor, as well as nice chunks of cherries and chocolate chips.