<<Disclaimer: Verify this information before applying it to your situation.>>
Thanks to all who responded to my requests for cake recipes. Three
people recommended GF Pantry cake mix, 2 suggested Dietary specialties
white cake mix, 1 for Miss Robens cake mix, 2 for the Black Forest Cake
recipe in More From the GF Gourmet, p.96 and 1 said to use the recipe on
the back of Hershey's Cocoa, substituting GF mix for regular flour.
CHOCOLATE FUDGE CAKE
4 oz. unsweetened chocolate
2 1/4 cups sifted GF flour mix
2 tsp. baking soda
1/2 tsp. salt
1/2 cup butter
2 1/4 cups brown sugar
3 lg. eggs
1 1/2 tsp. GF vanilla
1 cup gf sour cream
1 cup boiling water
1 1/2 tsp. xanthan gum ( or guar gum)
1. grease and flour cake pans
2. melt chocolate in small bowl over hot water, set aside to cool
3. sift flour, xanthan gum, baking soda, and salt into lg. bowl
4. cream butter in another lg. bowl, add brown sugar and eggs. Beat
at high speed until light and fluffy for 5 mins.
5. beat in vanilla and chocolate
6. stir in dry ingredients alternately with sour cream. Beat well
with wooden spoon after each addition, until batter is smooth
7. stir in boiling water, batter will be thin
8. pour at once into prepared pans bake 335 (or 350) for about 35 mins
9. remove from pans, cool, frost with chocolate fudge frosting
yield: 9" 2 layer cake
Notes: if frozen it reheats well in microwave, does not stay fresh at
room temp. for long, gets crumbly.
YELLOW BUTTERMILK CAKE
1. SEPARATE 5 EGGS
2. IN MED. BOWL, BEAT 5 egg whites w/ 1 tsp. cream of tarter to stiff
peaks
3. in lg. bowl cream: 5 egg yolks, 2 cups sugar, 1 tsp. vanilla, 1/4
cup applesauce
4. sift 2 3/4 cup gf mix with: 1/4 cup soy flour ( if not tolerated,
use 1/4 cup gf mix) 1 1/2 tsp. baking soda, 1/4 tsp. salt
5. Add all ingredients alternately with 1 1/2 cups buttermilk. Bake
350 for 40-50 mins. or until done. Can use 2, 9 " pans or 9x14
pan. Can try to make chocolate by adding baking chocolate ore cocoa.
Notes: moister if made from sweet rice flour as part of gf mix
ROYAL PECAN CHOCOLATE GATEAU
1/2 cup melted butter
1 1/4 cup sugar
4 T. cocoa
4 eggs
1/2 tsp. baking powder
1 tsp. vanilla
2 cups pecans
1. Pour all ingredienets into food processor. Process for 30 seconds,
scrape down sides. Process again for 30 seconds, Pour into buttered
spring form pan, bake 350 for 35 mins.
2. Melt together: 1/4 cup milk, 1/2 cup chocolate chips
3. Whisk and pour over cake
Notes: if using 10" spring form pan, make the recipe 1 1/2 times or
cake will be too thin.
BLACK MAGIC CAKE
1 3/4 cup rice flour
3/4 cup cocoa
1 tsp baking powder
1 cup brewed black coffee
1/2 cup oil
1 tsp vanilla
2 cups sugar
2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup sour milk
- add liquid ingredients to dry and beat at med. speed for 3 minutes
- bake in 9 x 13 pan for 45 to 50 mins, or in 2 layer pans for 25 to 30
mins.
Notes: sour milk can be made by adding 1 tsp. vinegar to 1 c. milk and
letting set for 5 mins. Sift dry ingredients, black coffee can be
replaced with water
BANANA DEVIL'S FOOD CAKE
2 CUPS BROWN SUGAR
1/2 C. margerine or butter
2 lg. eggs
1/2 cup mashed banana
1 cup buttermilk
1/2 tsp xanthan gum
2 cups gf mix
3 tbs. soya flour
1 1/2 tsp. baking soda
1/2 c. cocoa
1 tsp. salt
Cream shortening and brown sugar, add eggs and beat well. Add banana
and buttermilk, mix well. In separate bowl, mix dry ingredients, mix
well. Slowly add to the wet ingredients and beat till smooth. Pour
into greased pan, bake at 350 till toothpick comes out clean. 9x13,
approximately 30 mins.
CHOCOLATE SOUFFLE ROLL
note: to make this a layer cake, rather than a roll cake, bake the
batter in three, 7" or 8" round pans, lined with parchment paper. The
layers are quite fragile. The finished cake can be spread with whipped
cream (flavored with Grand Marnier or vanilla) and berries between the
layers, finished on the top with whipped cream rosettes with a dipped
berry on each rosette.
7 oz. dark, sweet chocolate (such as Lindt)
4 tbsp. very strong prepared coffee
7 eggs, separated
3/4 cup sugar, divided
2 tbsp. cocoa
Preheat oven to 350, grease 10" x 15" jelly roll pan and line w/ greased
wax paper. Melt chocolate and coffee in double boiler and stir until
chocolate is melted. Cool slightly. Beat yolks with 1/2 c. sugar until
fluffy and pale yellow. Add chocolate and coffee to yolks. Beat whites
until soft peaks form. Add 1/4 c. sugar, beating gradually until stiff
peaks form. Fold whites into chocolate mixture. Pour batter into pan
and bake 15 - 20 mins. or until roll is firm.
Remove and cool for 5 mins. Place damp towel over roll and cool
completely at room temp. Store in cool place. Remove towel from roll
and sprinkle with cocoa. Place an ungreased sheet of wax paper over
roll and turn roll upside down. Remove pan and 1st piece of wax paper.
Spread whipped cream or mocha filling over flattened cake and roll up
very carefully and quickly. Store in refrigerator. Serves 8 - 10
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