(recipe from Eating Gluten Free)
Gluten Free Chocolate Cake
1 ¾ c. GF flour (Eating Gluten Free's GF flour mix is my favorite)½ tsp. xanthan gum
2 c. sugar
¾ c. cocoa (I use 1/4 c dark cocoa and 2/4 c regular cocoa for a darker cake)
1 ½ tsp. baking soda
1 ½ tsp. baking powder
1 tsp. salt
2 eggs
1 c. sour cream
½ c. oil
2 tsp vanilla
1 c. boiling water
Preheat oven to 350°. Combine dry ingredients in a medium bowl. Beat eggs well. Add sour cream, oil, and vanilla. Beat in dry ingredients. Slowly add boiling water, and mix well. Batter will be extremely thin. Pour into a greased and featherlight floured pan. (*You can use any type of GF flour to flour your pan- I just like the featherlight. Or you can just spray the pan with Pam.)
Bake a 9x13 pan for 35-40 min. Bake a 13x18 pan for 17-20 minutes.
I lived in Denmark for a year and a half and this is a spin-off of a traditional birthday cake.
Chocolate Layered Cake
1-2 lbs Fresh strawberries sliced
1 pkg Fresh raspberries
(other favorite fruits)
1 large container of Cool Whip or Whipped topping
2 large pkgs of Instant pudding ( I used French Vanilla)
(Jell-O brand is currently GF, remember to read labels)
Take two 13x18 pans and cover with parchment/baking paper. Pour half of the batter in each and bake for the posted time above.
While those are cooking make two large boxes of instant pudding, I used vanilla, following the directions for making it thicker for a pie. (chill in the fridge if you want to but it's not necessary) Rinse and slice fresh strawberries and rinse raspberries.
After cake layers have cooled, cover one layer with pudding. Place most of the fruit on top of pudding and then put a thin layer of whipped topping over the fruit and pudding. Place second layer on top of first. Frost with remaining whipped topping and garnish with extra strawberries and raspberries.
Store leftovers in the fridge. If you have any!
Strawberry Chocolate Shortcake
1 lbs Fresh strawberries
1 tub whipped topping
1 can sweetened condensed milk
Make the Chocolate Cake recipe above cook in a 9x13 pan. When cake is done cooking but still hot, poke holes in it with a fork or knife and pour the sweetened condensed milk over the entire cake. Let the cake cool completely. Frost with the whipped topping and decorate with sliced strawberries.
(Pictures to follow shortly)
