Awesome Chocolate Mayonnaise Cake and Fully Gluten Free!

Y’all know I love cake!  I’ve not been making much cake lately because I’m trying to eat healthy, and I guarantee you if there is cake in this house, I’m eating.  But it was Valentines Day and soon to be my birthday, so there will be another cake yet.  Please allow me to share my mom’s uncut version of Chocolate Mayonnaise Cake first, and then a shortened version that my mom made every single Sunday for dinner, keeping in mind that we came from a large family.

1 1/2 cups hot strong brewed coffee

1 cup unsweetened cocoa

1 cup brown rice flour (you can use white rice flour but I prefer brown rice flour)

1 cup tapioca flour

1 cup potato starch flour (you must use  potato starch DO NOT use potato flour)

1 tbsp pure potato flour (DO NOT use potato starch-trust me these 2 are very different)

3/4 tsp. xanthan gum

2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp + 1/4 tsp. salt, divided

2 1/2 cups granulated sugar

4 large eggs

1 cup mayonnaise

2 tsp vanilla extract divided

1 1/4 cups bittersweet chocolate chips

2 tbsp light corn syrup

3 tbsp heavy cream, possibly more and divided

3/4 cups butter, softened

4 cups powdered sugar, divided

Whisk together hot coffee, and cocoa in a bowl and let stand until room temperature around 30 minutes.  Preheat oven to 350 degrees. Grease and flour 3 – 9 inch round cake pans.

Whisk together flours, xanthan gum, baking soda, baking powder, and 1/2 tsp. of the salt in a bowl.  Combine granulated sugar and eggs in a large bowl.  Beat with an electric mixer on medium-low speed until light and fluffy, about 4 minutes.  Beat in mayonnaise and 1 1/2 tsp. vanilla extract on low speed.  Alternately add flour mixture and coffee mixture to egg mixture beginning and ending with flour mixture.  Divide the batter evenly among prepared pans.  Bake in a preheated oven until toothpick inserted in center comes out with moist crumbs.  About 25 minutes, check around 20 minutes though.

Cool cake layers in pans on wire racks about 20 minutes.  Remove cake layers from pans; cool completely on rack about 30 minutes to an hour.

Place chocolate chips, light corn syrup, and 3 tbsp of the heavy cream in a microwavable bowl.  Microwave on high until smooth, about 1 minute, stirring every 15 seconds.  Let stand until room temperature, about 10 minutes.

Combine butter, remaining 1/4 tsp. salt, 2 cups of the powdered sugar, and remaining 1/2 tsp. vanilla in a bowl and beat on low speed until smooth.  Beat in chocolate mixture on low speed until smooth.  Beat in remaining 2 cups of powdered sugar and 1 to 2 more tbsp heavy cream, I usually but carefully add more because I like a little more heavy cream, but add it 1 tsp. at a time to make sure the frosting doesn’t get too thin, we need it to be a nice spreadable consistency.

Place 1 cake layer on a cake round or serving plate. Spread aproximately 1/2 cup frosting over the top,  top with 2nd cake layer and repeat, then 3rd cake layer, frost entire cake and enjoy!

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Shortened Version of my Mom’s Mayonnaise Sheet Cake

1 cup mayonnaise or miracle whip

1 cup sugar

4 tbsp. cocoa

1 cup warm water (I would use a cup of coffee here and add the cocoa to sit for a bit)

2 tsp. baking soda

2/3 cup brown rice flour

2/3 cup tapioca starch

2/3 cup potato starch (NOT Potato flour-or you could use Argo corn starch)

2 tsp. pure potato flour (DO NOT use potato starch)

1/2 tsp xanthan gum

1 tsp. vanilla

3 tsp baking powder

1 tsp. salt

Mix together the dry ingredients, mix wet ingredients, and add to dry ingredients.  Bake at 350 degrees in a greased and floured 9 X 13 inch pan for 30-45 minutes or until done.

My mom always made the icing that’s on the back of the Hershey’s cocoa can.

We had this cake every single Sunday dinner.  I  hope you enjoy the simpler version of this wonderful cake.

Okay, this picture….my husband made the sheet cake version for me last St. Patty’s Day.  I never drink beer, but when one has a slice of chocolate cake, you gotta have wee taste of beer on St. Patty’s day to go with it, and this one is gluten free.

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Heart Shaped Baked Oatmeal-gluten free

Hello Everyone!

This morning I made baked oatmeal.  My recipe below is gives instructions for an 8X8 pan, but this morning I buttered heart shaped muffin tins and I baked them only about 17 minutes.  I love baked oatmeal.  I always use Bob’s gluten free old fashioned rolled oats.  Happy Baking!

Baked Oatmeal

1 cup milk
1 tsp. vanilla
3 cups gluten free oats

Soak the oats in milk and vanilla.  Set aside

In large bowl mix:

1/2 cup oil
1/4 cup brown sugar
2 eggs beaten
1 tsp. baking powder
1 tsp salt
1 tsp. cinnamon
Mix well.

Add oatmeal mixture to liquid mixture

Pour into 9 X 9 buttered pan.
Bake 350 degrees for 30 minutes

Serve warm with warm milk or serve plain

Can be microwaved to reheat, or heat in the oven at 350 for a bit.

This freezes very well also.

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Hummingbird Bundt Cake-Gluten Free and Amazing!

I love bundt cakes, they are by far my favorite.  I hope you enjoy this gluten free version of the well loved Hummingbird Cake, sometimes called Bird of Paradise Cake.

1 cup brown rice flour

1 cup tapioca starch

1 cup pure potato starch (DO NOT use pure potato flour)

1 tbsp. pure potato flour (DO NOT use pure potato starch)

3/4 tsp. xanthan gum

2 cups sugar

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

3 large eggs, beaten

1 3/4 cups mashed ripe bananas (about 4 large) brown spotted not overly ripe

1-8 oz can crushed pineapple, undrained

3/4 cup canola oil

1 1/2 tsp. vanilla extract

1 1/2 cups chopped pecans, toasted

shortening and flour to prepare pan.  Cream cheese glaze to follow

Preheat oven to 350 degrees.  Prepare bundt pan with shortening and flour.

Stir together flours, xanthan gum, sugar, baking soda, cinnamon, and salt in a large bowl, stir in eggs, mashed ripe bananas, crushed pineapple, canola oil, and vanilla extract, stirring just until dry ingredients are moistened. Sprinkle 1 cup of the toasted pecans in the bottom of the prepared with shortening and floured bundt pan. Spoon batter over pecans.

Bake at 350 degrees for 1 hour, to 1 hour 10 minutes or until a long wooden pick inserted in the center comes out clean.  Cool cake in pan on a wire rack for 15 minutes, remove from pan to wire rack and cool completely, about 2 hours.

When cake has completely cooled make glaze (below)  Immediately pour glaze over cooled cake and sprinkle with remianing 1/2 cup toasted pecans.

Cream Cheese Glaze

Mix 4 oz. cream cheese, 2 cups powdered sugar, 1 tsp vanilla extract and 1 tbsp milk until well blended.  Add additional 1 tbsp milk 1 tsp at at time, mixing until smooth.  Makes about 2 cups.

Enjoy!

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Cake Flour Blend Gluten Free

Y’all know I love cake!  We have to have some way to convert those pre-gluten free days recipes.  I always look for the amount of eggs and butter in a recipe, the more eggs, the better the recipe converts.

Cake Flour Blend

1 cup rice flour (I prefer brown rice flour but feel free to use white rice
1 cup tapioca flour
1 cup potato starch (you can use Argo cornstarch instead, some of us are allergic to corn)
1 Tbsp. pure potato flour (DO NOT use Potato Starch Flour!!!!!)

Mix ahead you can double triple, quadruple and store in the fridge until ready to use.

Don’t forget to add xanthan gum to any pre-gluten free recipes.

Happy Baking!!!

Xanthan Gum (How much do I add?)

When converting any recipe from pre-gluten free days,  we must add something to hold the substituted flours together.  How do we know how much xanthan gum to add?

I know you all ask me (face to face), how do I know how much xanthan gum to add when converting recipes from my pre-gluten free days.  Well here ya go.  🙂

Cake:  1/4 tsp. per cup of flour
Bread: 1 tsp per cup of flour-sometimes 3/4 tsp. per cup-   you will get the feel for this, you can err on on the side of caution, however I always use 1 tsp in all of my breads, maybe not muffins and scones, but definitley in my loaves of bread.
Pizza Crust:  2 tsp per 1 cup of flour
Cookies 1/4 to 1/2 tsp. per cup of flour  (you get the feel for this)

Happy Baking!!

Cannoli Filling-Cream Cheese Version

My Cannolis were amazing, the shell had such a nice flavor.  I decided on a cream filling made with creamed cheese rather than ricotta.  I like ricotta fine in my lasagna, but I just really do not care for it in cannolis.

Cream Filling for Cannolis

1/2 cup butter, softened
8 oz creamed cheese
1/2 cup confectioners sugar
1 tsp. vanilla

Cream butter and cheese with electric mixer, once smooth add sugar and vanilla and whip until light and smooth.

Fill a piping bag with filling (you can also place in a ziploc bag, and cut the corner out and accomplish the same thing) pipe filling into both sides of cooled and rolled cannoli shell.  You only want to do this just prior to serving, otherwise your shells will get soggy.  We used chocolate sprinkles, you can also dust with powdered sugar, and serve.

TIP:  I tried my shells 2 different ways,  I froze some of them, took them out of the freezer the day before, and baked in the oven shortly before filling, I also stored some of the shells in an airtight container for 2 weeks, then simply filled the shells, and some of the shells that were in the airtight container I did bake shortly before filling.  The shells that were stored in an airtight container for 2 weeks (it didn’t matter if I baked them briefly before serving or not) had a much better flavor than the ones that were frozen. In the future I will always store my shells in an airtight container for up to 2 weeks.

Also:  I have a Chef’s Choice 834 Pizzelle Pro Express to make the shells, and I have Fox Run Cannoli Forms, they come 4 forms to a box.  I also recently purchased cream horn forms so I can try my hand at cream horns next.

Enjoy!

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Pizzelle/Cannoli-Gluten Free

Hello Everyone,  a couple of years ago, December 2015, I wanted to try my hand at making Cannolis.  I love Cannolis, and simply can never eat them any longer.  Enough of that, so I got busy.  I hope you enjoy!

 Cannoli

10 tbsp. melted butter, cooled
3 large eggs, beaten
3/4 cups granulated sugar
1 tbsp vanilla extract
1/2 tsp. pure almond extract, or anise or lemon extract
2/3 cup brown or white rice flour
2/3 cup tapioca starch flour
2/3 cup cornstarch
2 tsp. pure potato flour (Do Not Use Potato Starch!!!)  Only use pure potato flour
2 tsp. xanthan gum
2 tsp baking powder
Confectioners sugar for dusting

Melt butter, and set aside to cool.  In a mixing bowl, whisk together eggs, and sugar, until light about 3 minutes.  Stir in cooled butter and flavor extracts.
In a small bowl whisk together flours, baking powder, and xanthan gum.  Stir into egg mixture, batter will be stiff, tacky and wet.
Brush Pizzelle plates with a small amount of cooking oil.  Preheat pizzelle iron.  Spoon 1 to 1 1/2 tsp batter into the middle of each preheated plate (adjust batter amount as needed) Close the lid.  Batter should spread across the entire plate.  Cook according to manufacturers directions.  (My iron took about 20 seconds)
When cooked transfer pizzelle to a wire rack and let cool, dust with confectioners sugar.
***** I turned these into cannoli shells and as soon as I took it off the iron I immediately wrapped it around metal tubes, you can also wrap the cookies around cream horn cones and make cream horns out of these.
Continue until you use all of the dough.
Let Pizzelle/cannoli shells cool completely before serving or storing.  You can allow to cool and store in the freezer. If the shells become soft after storing or freezing, simply arrange them in a single layer on a cookie sheet and bake for 3 to 5 minutes in a 300 degree oven.

There are fillings with ricotta cheese and some with creamed cheese.  I will post the filling I used next.

Enjoy!
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