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Date: | Fri, 29 Mar 2013 11:06:52 -0400 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Hi Everyone,
I make the chocolate cake recipe that is located on the back of the
Hershey's Cocoa can. It makes a wonderful tasting cake, but I am having a
problem with it.
I use Jules Shepard's Nearly Normal GF Flour Mix. My cake or cupcakes
usually look great when baking with a nicely rounded top. Then after it
comes out of the oven, it deflates. It doesn't make a difference whether I
bake it longer, it still seems to drop a bit.
What could I possibly be missing to cause this?
I will list the ingredients below to the cake mix and the flour mix.
Thanks for any help you can send my way.
Bev
Hershey's "Perfectly Chocolate" Chocolate Cake
2 cups sugar
1 ¾ cups Flour
¾ cups Hershey’s Cocoa
1 ½ tsp. Baking powder
1 ½ tsp Baking soda
1 tsp. Salt
2 eggs
1 cup milk
½ cup vegetable oil
2 tsp. Vanilla extract
1 cup boiling water
1 ½ tsp xanthum gum (if making cake)
Heat oven to 350. Grease and flour two 9 in. round baking pans. Combine
dry ingredients in large bowl. Add eggs, milk, oil and vanilla. Beat on
medium speed for 2 minutes. Stir in boil water (batter will be thin).
Pour into pans. Bake 30 to 35 minutes or until toothpick comes out clean.
Cupcakes: large …. 22 minutes. Mini ….. 10 –12 minutes.
Nearly Normal Flour Mix.
1 CUP WHITE RICE FLOUR
1 CUP POTATO STARCH FLOUR
1 CUP CORNSTARCH
½ CUP CORN FLOUR
½ CUP TAPIOCA FLOUR
4 TSP. XANTHAN GUM
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