EASY!!!
21 ounces pie filling (I like cherry or blueberry)
21 ounce Pamela's GF Chocolate Cake Mix (pink package)
2 eggs, beaten
1 1/2 cup water
Mix all together. Bake in 375 degree oven for an hour or until toothpick comes out clean!
Frost with your favorite frosting (or not) after cooled.
Showing posts with label gluten free chocolate cake. Show all posts
Showing posts with label gluten free chocolate cake. Show all posts
Wednesday, November 24, 2010
Sunday, October 31, 2010
GF Apple-Spice Cake with Caramel Cream Cheese Frosting sprinkled with Pecans
Cake:
1 1/2 cups butter (3 sticks) room temp
3 cups sugar
2 Tablespoons molasses
6 eggs
24 ounces white rice flour (one small bag) or about 3 cups flour
1 1/4 teaspoons baking soda
1 teaspoon xanthan gum
1/4 teaspoon sea salt
2 Tablespoons ground cinnamon
2 teaspoons ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 cup sour cream
1/4 cup rice milk (or regular)
6 small apples, peeled and shredded
1 Tablespoon GF vanilla extract
Frosting:
14 ounce bag caramels
1 pint (reserve 5 Tablespoons) heavy whipping cream
1 teaspoon GF vanilla extract
8 ounces cream cheese, room temp
1 cup pecan pieces
Prepare cake:
Preheat oven to 375 degrees.
Cream butter and sugar. Add eggs one at a time, then molasses, sour cream, vanilla and rice milk until combined. Slowly add half of the rice flour until combined. Add spices, baking soda, salt, and xanthan gum. Add remaining rice flour until combined. Add shredded apple. Pour in greased 9X11 pan or greased rounds for layers. Bake for an hour or until tooth pick in center comes out clean. Let cool.
Prepare frosting:
Combine unwrapped caramels and reserved 5 Tablespoons of whipping cream in a saucepan over low. Stir over low heat until caramels have melted. Add in cream cheese and whisk until combined. let cool.
Beat the remaining whipping cream in a seperate bowl until stiff peaks form. With mixer on high, slowly add caramel mixture to whipped cream. Whip until combined and thick (up to 15 minutes, depending on how cool your caramel is.) Frost the cake. Sprinkle with pecan pieces. Serve with spiced pumpkin ice cream or vanilla ice cream if desired.
1 1/2 cups butter (3 sticks) room temp
3 cups sugar
2 Tablespoons molasses
6 eggs
24 ounces white rice flour (one small bag) or about 3 cups flour
1 1/4 teaspoons baking soda
1 teaspoon xanthan gum
1/4 teaspoon sea salt
2 Tablespoons ground cinnamon
2 teaspoons ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 cup sour cream
1/4 cup rice milk (or regular)
6 small apples, peeled and shredded
1 Tablespoon GF vanilla extract
Frosting:
14 ounce bag caramels
1 pint (reserve 5 Tablespoons) heavy whipping cream
1 teaspoon GF vanilla extract
8 ounces cream cheese, room temp
1 cup pecan pieces
Prepare cake:
Preheat oven to 375 degrees.
Cream butter and sugar. Add eggs one at a time, then molasses, sour cream, vanilla and rice milk until combined. Slowly add half of the rice flour until combined. Add spices, baking soda, salt, and xanthan gum. Add remaining rice flour until combined. Add shredded apple. Pour in greased 9X11 pan or greased rounds for layers. Bake for an hour or until tooth pick in center comes out clean. Let cool.
Prepare frosting:
Combine unwrapped caramels and reserved 5 Tablespoons of whipping cream in a saucepan over low. Stir over low heat until caramels have melted. Add in cream cheese and whisk until combined. let cool.
Beat the remaining whipping cream in a seperate bowl until stiff peaks form. With mixer on high, slowly add caramel mixture to whipped cream. Whip until combined and thick (up to 15 minutes, depending on how cool your caramel is.) Frost the cake. Sprinkle with pecan pieces. Serve with spiced pumpkin ice cream or vanilla ice cream if desired.
Tuesday, July 20, 2010
GF Dark Chocolate Cake with Salted Caramel Cream Cheese Frosting
GF Dark Chocolate Cake
1/2 cup Bob's Red Mill GF Pancake mix
1/2 cup tapioca flour
1/2 cup white rice flour
1 cup cocoa powder, sifted
2 teaspoons xanthan gum
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 sticks butter at room temperature
3/4 cup (packed) dark brown sugar
1 cup white sugar
4 eggs
2 teaspoons vanilla extract
1 1/2 cups buttermilk (or sub 1 1/2 teaspoon white vinegar with 1 1/2 cups milk*)
*I used a whole large can (1 1/2+ cups) of evaporated milk.
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan and set aside. If using milk and vinegar, pour milk in cup and add vinegar. Let rest until ready to use.
2.In a medium bowl, sift together the pancake mix, tapioca, and rice flours with the cocoa powder, xanthan gum, baking powder, and baking soda.
3.In a large mixer bowl, cream the butter until light and fluffy. Slowly beat in the brown and white sugars; whip until fluffy. Beat in the eggs one at a time. Add the vanilla. On low speed, alternately combine the buttermilk with the flour mixture. Pour batter into prepared pan. Batter will be loose, like pudding. Let rest for 20-30 minutes and it will thicken. (This is an excellent time to mix the frosting!)
4.Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan.
Salted Caramel Cream Cheese Frosting
1 1/2 sticks butter
3/4 cup light brown sugar
1 stick butter, room temp
8 ounces cream cheese
coarse salt, such as himalayan sea salt
Directions:
1.In a sauce pan, melt 1 1/2 sticks butter, sugar and one tablespoon water and let caramelize over high heat, stirring constantly.
2.Remove from the heat and add cream cheese. Whisk until incoorporated. Beat with mixer until smooth. Add remaining 1 stick of butter 1 tablespoon at a time until thoroughly mixed. Let cool at room temperature and spread on cooled cake. Sprinkle coarse salt on top of frosted cake. Refrigerate.
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It fell in the middle a little, but you could shave it down to even it out or frost more heavily in the middle. ;) Or just roll with it like me!
For you non-gluten free folk, perhaps try 1 1/2-2 cups flour. Cake flour would be awesome!
1/2 cup Bob's Red Mill GF Pancake mix
1/2 cup tapioca flour
1/2 cup white rice flour
1 cup cocoa powder, sifted
2 teaspoons xanthan gum
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 sticks butter at room temperature
3/4 cup (packed) dark brown sugar
1 cup white sugar
4 eggs
2 teaspoons vanilla extract
1 1/2 cups buttermilk (or sub 1 1/2 teaspoon white vinegar with 1 1/2 cups milk*)
*I used a whole large can (1 1/2+ cups) of evaporated milk.
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan and set aside. If using milk and vinegar, pour milk in cup and add vinegar. Let rest until ready to use.
2.In a medium bowl, sift together the pancake mix, tapioca, and rice flours with the cocoa powder, xanthan gum, baking powder, and baking soda.
3.In a large mixer bowl, cream the butter until light and fluffy. Slowly beat in the brown and white sugars; whip until fluffy. Beat in the eggs one at a time. Add the vanilla. On low speed, alternately combine the buttermilk with the flour mixture. Pour batter into prepared pan. Batter will be loose, like pudding. Let rest for 20-30 minutes and it will thicken. (This is an excellent time to mix the frosting!)
4.Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan.
Salted Caramel Cream Cheese Frosting
1 1/2 sticks butter
3/4 cup light brown sugar
1 stick butter, room temp
8 ounces cream cheese
coarse salt, such as himalayan sea salt
Directions:
1.In a sauce pan, melt 1 1/2 sticks butter, sugar and one tablespoon water and let caramelize over high heat, stirring constantly.
2.Remove from the heat and add cream cheese. Whisk until incoorporated. Beat with mixer until smooth. Add remaining 1 stick of butter 1 tablespoon at a time until thoroughly mixed. Let cool at room temperature and spread on cooled cake. Sprinkle coarse salt on top of frosted cake. Refrigerate.
--------------------------------------------------
It fell in the middle a little, but you could shave it down to even it out or frost more heavily in the middle. ;) Or just roll with it like me!
For you non-gluten free folk, perhaps try 1 1/2-2 cups flour. Cake flour would be awesome!
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