GLUTEN-FREE CAFé AU LAIT CAKE
Enjoy your java by the forkful! This cool and delicious chocolate dessert features the popular coffee flavor found at coffee shops everywhere!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch round pan with shortening.
- Dissolve 1 tablespoon coffee in 1 cup water. In large bowl, beat coffee mixture, cake mix, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly. Pour into pan.
- Bake 8-inch or 9-inch pan 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
- Dissolve 2 teaspoons coffee in 1 tablespoon cool water. Stir 2 teaspoons of the coffee mixture into frosting. In medium bowl, mix whipped topping and remaining coffee mixture; gently stir in 1/4 cup of the frosting mixture.
- Cut cake in half horizontally. Place 1 cake layer, cut side up, on serving plate. Spread with half of the whipped topping mixture (about 3/4 cup) to within 1/4 inch of edge. Place other cake layer, cut side down, on top. Frost side and top of cake with frosting. Pipe remaining whipped topping mixture around top of cake. Refrigerate 1 hour or until chilled. Garnish top of cake with espresso beans. Store covered in refrigerator.
Nutrition Facts : Fat 3, Fiber 1 g, ServingSize 1 Serving, TransFat 1 g
CAFé AU LAIT CAKE
Enjoy your java by the forkful! This cool and delicious chocolate dessert features the popular coffee flavor found at coffee shops everywhere!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour. Dissolve 1 tablespoon coffee in 1 1/4 cups water. Make cake batter as directed on box, using coffee mixture in place of the water. Bake and cool as directed.
- Dissolve 2 teaspoons coffee in 1 tablespoon cool water. Stir 2 teaspoons of the coffee mixture into frosting. In medium bowl, stir together whipped topping and remaining coffee mixture; gently stir in 1/4 cup of the frosting mixture.
- On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped topping mixture (about 3/4 cup) to within 1/4 inch of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting. Pipe remaining whipped topping mixture around top of cake. Refrigerate 1 to 2 hours or until chilled. Garnish top of cake with espresso beans. Store covered in refrigerator.
Nutrition Facts : Calories 370, Carbohydrate 48 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 31 g, TransFat 1 g
GLUTEN-FREE BETTER THAN ALMOST ANYTHING CAKE
The combination of rich ingredients produces a decadent, caramel-soaked cake that's sure to be a hit!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 9
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (or 325°F for dark or nonstick pan). Make and bake cake mix as directed on box, using water, butter, eggs and any of the pan choices.
- With handle of wooden spoon, poke top of warm cake every 1/2 inch. Drizzle caramel topping evenly over top of cake; let stand until absorbed into cake. Cover; refrigerate about 2 hours or until chilled.
- Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.
Nutrition Facts : Fat 4, ServingSize 1 Serving, TransFat 1/2 g
GLUTEN-FREE ANGEL FOOD CAKE
My daughter can't have gluten, and my husband is diabetic, so there are a lot of special recipes at our house. This cake is always on our family gathering table. -Anne Wiebe, Gladstone, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, cornstarch, flours and potato starch together twice; set aside., Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 45-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with fresh fruit if desired.
Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.
GLUTEN-FREE LEMON CAKE
A gluten-free version of a lemon/orange cake.
Provided by kpoelzer
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h25m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
- Blend garbanzo beans, sugar, egg yolks, lemon zest, 1/2 lemon juice, lemon juice concentrate, orange extract, and vanilla extract together in a food processor until smooth. Stir baking powder into bean mixture.
- Whip egg whites together in a bowl using an electric mixer or a whisk until stiff. Fold bean mixture into egg whites. Gently pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool 20 minutes, then carefully run a knife along the bottom of the pan to release cake and turn onto a wire rack to cool completely.
- While cake finishes cooling, heat sugar, margarine, lemon juice concentrate, and lemon juice in a saucepan over medium heat until fully combined, about 2 minutes. Drizzle glaze over cooled cake.
Nutrition Facts : Calories 202.6 calories, Carbohydrate 34.7 g, Cholesterol 65.5 mg, Fat 5.6 g, Fiber 3.2 g, Protein 5.1 g, SaturatedFat 1.2 g, Sodium 279.4 mg, Sugar 20.3 g
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