Happy Easter!
Mar. 31st, 2013 08:26 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
eve11I forgot I was supposed to make things like ham and potatoes today and instead planned for and made pork rib stir-fry. Also, after fighting the urge all day long, I gave in and made a chocolate cake. I made it gluten free so I can share it with all of my co-workers, and I think it came out pretty good.
ETA: now with two options! Nuts and caramel, or peanut butter
I started with this recipe and used a substitution for the Duncan Hines mix since (a) I didn't have any and (b) I was trying for gluten free. Edited a bit for adding some other sweet stuff:
2 cups gluten free flour (or 2 cups regular)
1 1/4 cup sugar
1/2 cup cocoa powder (I use dutch process or Hershey's special dark)
2 tsp baking soda (only 1 tsp if you are using regular flour)
4 eggs
1 cup sour cream
1 package jello make & serve pudding mix (I used vanilla; you can also use chocolate; this is gf as it only uses cornstarch)
1/2 cup water
OPTION ONE:
-----------
3/4 tsp salt
1/2 cup oil
~1 1/2 cup dark chocolate chips
~1/2 cup chopped walnuts
1 2oz package Marzetti caramel apple dipping sauce (also gf!), heated in the microwave so it is stirrable (about 20 seconds)
OPTION TWO:
-----------
1/4 tsp salt
~1/3 cup oil (I used a little less than the full 1/2 cup on account of oil in the peanut butter)
2 cups dark chocolate chips
1/3 to 1/2 cup creamy peanut butter (approximate: I didn't exactly measure this, but I think it's flexible enough to handle anywhere between those amounts)
Directions:
1 Preheat oven to 345 degrees. Grease a bundt pan.
2 Mix together: oil, water, eggs and sour cream (and peanut butter if you are using that). Beat until well mixed.
3 Add dry ingredients and small box of pudding. Beat until smooth. Batter will be very thick.
4 Fold in chocolate chips. Stir in caramel and walnuts if using them.
5 Bake for 1 hour 15 minutes (1 hour only for regular flour) or until toothpick inserted into center comes out clean. Remove from oven. Cool for 15 minutes.
6 Turn cake over onto a plate removing it from the bundt pan. (Do not leave it in the bundt pan longer than an hour or it can break apart when you try to remove it from the pan.). You can scrape the sides with a knife if possible before de-panning; sometimes the chocolate chips will stick to the pan.
7 Once cooled, dust with powdered sugar & enjoy.
I also suggest warming it up in the microwave; I had some when it was still warm and it was really good. (Possibly also it would benefit from 2 containers of caramel sauce as that flavor didn't come through as much as OMG CHOCOLATE. But OMG CHOCOLATE is also pretty darn good.)
Now I'm off to make some chocolate chip cookies since D isn't much of a fan of gluten free stuff (he can taste the difference; me, maybe I could if they were set next to each other, but as long as the consistency's right I don't really taste much difference. Like those people who can or can't tell between diet & regular soda I guess).
ETA: now with two options! Nuts and caramel, or peanut butter
I started with this recipe and used a substitution for the Duncan Hines mix since (a) I didn't have any and (b) I was trying for gluten free. Edited a bit for adding some other sweet stuff:
2 cups gluten free flour (or 2 cups regular)
1 1/4 cup sugar
1/2 cup cocoa powder (I use dutch process or Hershey's special dark)
2 tsp baking soda (only 1 tsp if you are using regular flour)
4 eggs
1 cup sour cream
1 package jello make & serve pudding mix (I used vanilla; you can also use chocolate; this is gf as it only uses cornstarch)
1/2 cup water
OPTION ONE:
-----------
3/4 tsp salt
1/2 cup oil
~1 1/2 cup dark chocolate chips
~1/2 cup chopped walnuts
1 2oz package Marzetti caramel apple dipping sauce (also gf!), heated in the microwave so it is stirrable (about 20 seconds)
OPTION TWO:
-----------
1/4 tsp salt
~1/3 cup oil (I used a little less than the full 1/2 cup on account of oil in the peanut butter)
2 cups dark chocolate chips
1/3 to 1/2 cup creamy peanut butter (approximate: I didn't exactly measure this, but I think it's flexible enough to handle anywhere between those amounts)
Directions:
1 Preheat oven to 345 degrees. Grease a bundt pan.
2 Mix together: oil, water, eggs and sour cream (and peanut butter if you are using that). Beat until well mixed.
3 Add dry ingredients and small box of pudding. Beat until smooth. Batter will be very thick.
4 Fold in chocolate chips. Stir in caramel and walnuts if using them.
5 Bake for 1 hour 15 minutes (1 hour only for regular flour) or until toothpick inserted into center comes out clean. Remove from oven. Cool for 15 minutes.
6 Turn cake over onto a plate removing it from the bundt pan. (Do not leave it in the bundt pan longer than an hour or it can break apart when you try to remove it from the pan.). You can scrape the sides with a knife if possible before de-panning; sometimes the chocolate chips will stick to the pan.
7 Once cooled, dust with powdered sugar & enjoy.
I also suggest warming it up in the microwave; I had some when it was still warm and it was really good. (Possibly also it would benefit from 2 containers of caramel sauce as that flavor didn't come through as much as OMG CHOCOLATE. But OMG CHOCOLATE is also pretty darn good.)
Now I'm off to make some chocolate chip cookies since D isn't much of a fan of gluten free stuff (he can taste the difference; me, maybe I could if they were set next to each other, but as long as the consistency's right I don't really taste much difference. Like those people who can or can't tell between diet & regular soda I guess).
no subject
Date: 2013-04-01 04:06 am (UTC)no subject
Date: 2013-04-01 04:09 am (UTC)