Gluten-Free German Chocolate cake recipe

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Permalink Reply by Tanisha Lane on December 31, 2010 at 5:12pm

Betty Crocker has Gluten Free cake mixes http://www.bettycrocker.com/products/gluten-free-baking-mixes

Haven't tried them yet but I have the cake mix doctor book for her Gluten Free cake recipes using betty crocker gluten free cake mixes. If you would like her German Chocolate Gluten Free cake recipe let me know and I will post it for u.

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Permalink Reply by Debbie Caryl on December 31, 2010 at 5:17pm

Thanks Tanisha!  I would love the recipe!  I would really appreciate it!

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Permalink Reply by Tanisha Lane on December 31, 2010 at 5:27pm

For the cake:

Veg. oil spray, for misting the pans

2 tsps. rice flour, for dusting the pans

1 bar(4 ounces) German's sweet chocolate

1 package (15 ounces) yellow gluten-free cake mix

1/4 cup(half of a 3.4-ounce package) vanilla instant pudding mix

3/4 cup milk (see Note)

1/2 cup veg. oil

3 large eggs, lightly beaten

2 tsps. pure vanilla extract

 

Bake the cake at 350. Spray pans with veg. spray and dust them with rice flour. Shake out the excess rice flour. 

 

Melt the chocolate by breaking it into squares, placing it in a heavy saucepan over very low heat, and stirring constantly, about 5 min. or microwave on high power for 45 seconds, then stir until the chocolate has melted completely. Scrape the melted chocolate into a large mixing bowl. 

 

Place the cake mix, pudding mix, milk, oil, eggs, and 2 tsps. of vanilla in the mixing bowl with the chocolate and beat with an electric mixer on low speed for 30 seconds. Stop mixing scrap down sides and continue mixing on medium speed for 1 to 1 1/2 minutes. 

 

Then pour in prepared pans and bake for 18 to 22 minutes.

 

Note: If you need it dairy free also use water instead of milk.

 

She also has a coconut pecan frosting recipe to go with this would you like that too?

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Permalink Reply by Debbie Caryl on January 1, 2011 at 1:13pm

Thank you so much!!  I would love the frosting recipe too!  I can't wait to give this a try!

Tanisha Lane said:

For the cake:

Veg. oil spray, for misting the pans

2 tsps. rice flour, for dusting the pans

1 bar(4 ounces) German's sweet chocolate

1 package (15 ounces) yellow gluten-free cake mix

1/4 cup(half of a 3.4-ounce package) vanilla instant pudding mix

3/4 cup milk (see Note)

1/2 cup veg. oil

3 large eggs, lightly beaten

2 tsps. pure vanilla extract

 

Bake the cake at 350. Spray pans with veg. spray and dust them with rice flour. Shake out the excess rice flour. 

 

Melt the chocolate by breaking it into squares, placing it in a heavy saucepan over very low heat, and stirring constantly, about 5 min. or microwave on high power for 45 seconds, then stir until the chocolate has melted completely. Scrape the melted chocolate into a large mixing bowl. 

 

Place the cake mix, pudding mix, milk, oil, eggs, and 2 tsps. of vanilla in the mixing bowl with the chocolate and beat with an electric mixer on low speed for 30 seconds. Stop mixing scrap down sides and continue mixing on medium speed for 1 to 1 1/2 minutes. 

 

Then pour in prepared pans and bake for 18 to 22 minutes.

 

Note: If you need it dairy free also use water instead of milk.

 

She also has a coconut pecan frosting recipe to go with this would you like that too?

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Permalink Reply by Tanisha Lane on January 1, 2011 at 1:14pm

YW! I will post the frosting recipe later today k!

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Permalink Reply by Tanisha Lane on January 1, 2011 at 9:47pm

For the coconut pecan frosting:

1 cup evaporated milk 

1 cup granulated sugar

8 tbls. (1 stick) unsalted butter

3 large egg yolks

1 tsp pure vanilla extract

1 package (7 ounces, 2 2/3 cups) sweetened flaked coconut

1 cup chopped pecans

 

Place the milk, sugar, butter, and egg yolks in a large saucepan over medium heat. Cook, stirring constantly with a wooden spoon, until thickened and golden brown in color, 10 to 12 minutes. Remove the pan from the heat and stir in the vanilla. Let the frosting cool to room temp for a spreading consistency, 30 min., then fold in the coconut and pecans.

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Permalink Reply by Debbie Caryl on January 2, 2011 at 8:24am

Tanisha, Thank You so much for taking the time to send me these two recipes!  I really was at a loss.  I had looked at the internet and did find recipes that said I needed to add ingredients that I had never heard of, gum this and that!! So didn't feel comfortable using those, however the one you shared will be perfect!  Thanks again!    Debbie

Tanisha Lane said:

For the coconut pecan frosting:

1 cup evaporated milk 

1 cup granulated sugar

8 tbls. (1 stick) unsalted butter

3 large egg yolks

1 tsp pure vanilla extract

1 package (7 ounces, 2 2/3 cups) sweetened flaked coconut

1 cup chopped pecans

 

Place the milk, sugar, butter, and egg yolks in a large saucepan over medium heat. Cook, stirring constantly with a wooden spoon, until thickened and golden brown in color, 10 to 12 minutes. Remove the pan from the heat and stir in the vanilla. Let the frosting cool to room temp for a spreading consistency, 30 min., then fold in the coconut and pecans.

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Permalink Reply by Tanisha Lane on January 2, 2011 at 1:48pm

Your Welcome....glad I can help!!! :) Let me know how it turns out!!! But all of cake mix doctors recipes are always amazing!!!

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