Gluten Free Devil's Food Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
* Rice flour, white, 2.25 cup * Cocoa, dry powder, unsweetened, .5 cup plus unspecified for "flouring pan" * Baking Soda, 1.5 tsp * Salt, 1 tsp * Butter, unsalted, .5 cup * Granulated Sugar, 1 cup * Vanilla Extract, 1 tsp * Egg Yolk, 3 large * Granulated Sugar, .75 cup * Egg white, 3 large * Water, tap, 1.33 cup * *Pillsbury Cream Cheese Frosting, 1 can
Makes 18 pieces (6 x 3) in 13 x 9 pan
Use two, or three mixing bowls
Preheat oven to 350, 325 for dark metal pans. Adjust for high altitude as necessary.
Grease and lightly powder pan with cocoa powder. Stire together flour, cocoa powder, baking soda and salt in a small mixing bowl.
In a large mixing bowl, beat the butter about 30 seconds.
Add 1 C sugar and vanilla and beat until fluffy.
Add egg yolks one at a time, beating each into mixture for 1 minute.
Alternating, add dry mixture and water to mixture in large bowl, beating after each addition until just combined. Do not overbeat.
Thoroughly wash the beaters and in a small mixer bowl beat the egg whites until soft peaks form. Soft peaks are when you lift the beaters out of the mixture and it pulls up and kind of stays up.
Gradually add the 3/4 C of sugar, beating until stiff peaks form. Stiff peaks are when you pull the beater out of the mixture and a straight triangle 'peak' that does not flatten out forms.
Fold egg white mixture into batter; combine well
Pour batter into the prepared pan, spread batter evenly.
Bake in 350 degree oven for 35-40 minutes (30-35 if two 9-inch rounds) or until cake tests done with a toothpick.
Cool 10 minutes on wire racks, then remove and cool thoroughly. Frost with the Pillsbury frosting. (Check the label first for ingredients with gluten). 9x9 rounds should make 12 servings - which would equate to 1.5 of the ones here.
Number of Servings: 18
Recipe submitted by SparkPeople user SINISTRAL.
Use two, or three mixing bowls
Preheat oven to 350, 325 for dark metal pans. Adjust for high altitude as necessary.
Grease and lightly powder pan with cocoa powder. Stire together flour, cocoa powder, baking soda and salt in a small mixing bowl.
In a large mixing bowl, beat the butter about 30 seconds.
Add 1 C sugar and vanilla and beat until fluffy.
Add egg yolks one at a time, beating each into mixture for 1 minute.
Alternating, add dry mixture and water to mixture in large bowl, beating after each addition until just combined. Do not overbeat.
Thoroughly wash the beaters and in a small mixer bowl beat the egg whites until soft peaks form. Soft peaks are when you lift the beaters out of the mixture and it pulls up and kind of stays up.
Gradually add the 3/4 C of sugar, beating until stiff peaks form. Stiff peaks are when you pull the beater out of the mixture and a straight triangle 'peak' that does not flatten out forms.
Fold egg white mixture into batter; combine well
Pour batter into the prepared pan, spread batter evenly.
Bake in 350 degree oven for 35-40 minutes (30-35 if two 9-inch rounds) or until cake tests done with a toothpick.
Cool 10 minutes on wire racks, then remove and cool thoroughly. Frost with the Pillsbury frosting. (Check the label first for ingredients with gluten). 9x9 rounds should make 12 servings - which would equate to 1.5 of the ones here.
Number of Servings: 18
Recipe submitted by SparkPeople user SINISTRAL.
Nutritional Info Amount Per Serving
- Calories: 360.6
- Total Fat: 12.5 g
- Cholesterol: 48.0 mg
- Sodium: 316.1 mg
- Total Carbs: 60.7 g
- Dietary Fiber: 1.3 g
- Protein: 3.0 g
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