Wednesday, June 23, 2010
Gluten Free Chocolate Chip Cookie Three Layer Cake
Shawn's birthday was today and I made this cake for his party. I wanted to make something extra special and came up with this. I baked three 8" round cakes with chocolate chips. Then stacked the three 1 1/2" cakes with a layer of fudge icing between each. This was very rich. (I would say too rich, but I don't believe in such things.)
1/2 cup sweet rice flour
1/4 cup millet flour
1/4 cup tapioca flour
1/4 cup quinoa flour
1/4 cup sweet white sorghum flour
1/4 cup soy flour
2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup milk
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup butter flavored Crisco shortening
1/2 bag nestle tollhouse chocolate chips
Begin by mixing all the dry ingredients thoroughly in your stand mixer bowl. Make a well in the center of the bowl and add in the liquid ingredients. Blend until thick and well mixed and lastly add in the chocolate chips.
Grease and flour (with some sweet rice flour) 3 8" cake pans. I bought 3 disposable ones in a pack for $1.49 at the grocery store.
Bake at 350 degrees for about 15 minutes. Test with a toothpick in the center. (It should come out clean.) Cool before removing from the cake pans. The first one i removed too soon and had to do some repair work.
Begin putting a thin layer of frosting as a mortar between the layers.
Finish frosting the top and the sides. Add candles. Enjoy!