So, I was bored the other day and wanted hot fudge cake, but wanted to make some my daughter could eat, too. This turned out so delicious, and it was so easy. Just dump into the crockpot and let it cook. Serve it with ice cream, whatever your choice.
It's ugly, but oh so tasty.
GF DF Hot Fudge Sundae Slow-Cooker Cake
1 box Betty Crocker GF chocolate cake mix
1 c. milk, I used coconut drinking milk
1/4 c. oil
2/3 c. brown sugar
1/3 c. cocoa powder
2 c. boiling water
Turn the crockpot to high. Dump dry cake mix into a 3 or 4 quart crockpot. Add milk and oil, stir until smooth. Spread out into the crockpot. Sprinkle the brown sugar and cocoa over the top. Pour the boiling water over that. Slap a lid on it and let it cook on high for 3-4 hours, until the cake is done. There will be a thick fudge sauce underneath, that's the hot fudge part of the recipe. Serve hot with ice cream.
Showing posts with label gf cake. Show all posts
Showing posts with label gf cake. Show all posts
Thursday, March 1, 2018
Thursday, August 17, 2017
Thursday Recipe - Chocolate GF Sponge Cake
I'm experimenting with a wheat-free diet. My health issues are getting the best of me and I'm willing to try anything that might help at this point.
So I decided to start this wheat-free diet on my birthday. While I have guests in the house. And all sorts of other crap going on in my life. Not a good idea. Extra stress is not pleasant.
But it did give me the option of playing around with my GF sponge cake recipe. It's easy, fairly quick to pull together, and makes a delicious cake. I made one on Saturday that was gone before everyone got a slice. It was vanilla, filled with coconut cream, whipped topping, and fresh berries. Today I shall attempt chocolate sponge with chocolate whipped frosting.
*Note: This cake is more dry than the vanilla version. It's best to underbake it a bit, then after it cools, wrap it in plastic wrap and refrigerate overnight. Frost and serve the next day. Mine also didn't rise nearly as high as the vanilla one. Still tasty.
Chocolate Gluten-Free Sponge Cake
7 eggs
3/4 c. sugar
1/2 c. cocoa powder
1/4 t. salt
1/3 c. rice flour
3/4 c. almond flour
Heat oven to 325. Grease a 10-inch springform pan and set aside.
Separate eggs, being careful to keep the yolks out of the whites. Set the whites aside.
Beat the yolks until very thick and creamy, at least 3-5 minutes. Add sugar and salt. Beat for another 1-2 minutes. Stir in flours. Set aside.
Beat whites until stiff peaks form. Gently fold egg yolk mixture and cocoa into the whites until the bits of white foam are all incorporated and cocoa is mixed in.
Pour the batter into the prepared pan. Bake for 30-35 minutes, just until a toothpick comes out clean.
Cool 10 minutes in the pan, then gently release the cake. Finish cooling on a baking rack.
Once cool, split the cake into two layers. Fill with half of the chocolate frosting. Use the rest of the frosting to decorate the cake. Refrigerate to set.
Store in the fridge.
So I decided to start this wheat-free diet on my birthday. While I have guests in the house. And all sorts of other crap going on in my life. Not a good idea. Extra stress is not pleasant.
But it did give me the option of playing around with my GF sponge cake recipe. It's easy, fairly quick to pull together, and makes a delicious cake. I made one on Saturday that was gone before everyone got a slice. It was vanilla, filled with coconut cream, whipped topping, and fresh berries. Today I shall attempt chocolate sponge with chocolate whipped frosting.
*Note: This cake is more dry than the vanilla version. It's best to underbake it a bit, then after it cools, wrap it in plastic wrap and refrigerate overnight. Frost and serve the next day. Mine also didn't rise nearly as high as the vanilla one. Still tasty.
Chocolate Gluten-Free Sponge Cake
7 eggs
3/4 c. sugar
1/2 c. cocoa powder
1/4 t. salt
1/3 c. rice flour
3/4 c. almond flour
Heat oven to 325. Grease a 10-inch springform pan and set aside.
Separate eggs, being careful to keep the yolks out of the whites. Set the whites aside.
Beat the yolks until very thick and creamy, at least 3-5 minutes. Add sugar and salt. Beat for another 1-2 minutes. Stir in flours. Set aside.
Beat whites until stiff peaks form. Gently fold egg yolk mixture and cocoa into the whites until the bits of white foam are all incorporated and cocoa is mixed in.
Pour the batter into the prepared pan. Bake for 30-35 minutes, just until a toothpick comes out clean.
Cool 10 minutes in the pan, then gently release the cake. Finish cooling on a baking rack.
Once cool, split the cake into two layers. Fill with half of the chocolate frosting. Use the rest of the frosting to decorate the cake. Refrigerate to set.
Store in the fridge.
Subscribe to:
Posts (Atom)