Monday, May 24, 2010
Gluten Free Chocolate Desire Cake
This is a crossing between my Sinfully Delicious Brownie Recipe and my Chocolate Chocolate Chip Cupcake Recipe. I didn't have all the ingredients at hand for one or the other recipes, so I did a little bit of this.....a little bit of that.... and made this delicious, chocolatey cake batter that made 1 loaf pan cake and 12 cupcakes.
These were so soft and moist, they just melt in your mouth!
1 cup millet flour
1 cup tapioca flour
1/4 cup buckwheat flour
1/4 cup sweet white sorghum flour
1/4 cup sweet rice flour
1/4 cup instant mashed potatoes
1 package of Jello instant chocolate pudding
3 tablespoons cocoa powder (heaping)
1 teaspoon Xanthan gum
2 teaspoons baking powder
1/4 teaspoon salt
1 cup Crisco butter flavored shortening (1 stick)
1 cup sugar
1 cup brown sugar
2 teaspoons pure vanilla extract
1/4 cup of strong coffee (freshly brewed)
3/4 cup milk
Begin by whisking all the dry ingredients together thoroughly in a separate bowl.
Add the sugar and the Crisco to your stand mixer bowl and begin blending. Add the remaining wet ingredients and when blended smooth, add the dry ingredient mixture.
Divide the batter between the muffin tin lined with paper cupcake liners and the greased and floured loaf pan.
Bake cupcakes for 20 minutes and loaf pan for 30 - 45 minutes. (test with toothpick)
I frosted with a store bought gluten free chocolate frosting. (laziness I guess)