Just look at it.
YES….you CAN make a moist, delicious, double-layer, quick and easy….GLUTEN-FREE chocolate cake! Here are the pictures to prove it! Ladies, I am not kidding here….if there was a blind fold taste test, you still wouldn’t guess this was a “glutenous minimus cake”. I’m grateful for Betty Crocker who recently came out with this boxed cake mix. With a *slight* adjustment to the ingredients this passes the “comfy” taste test for sure. My girls and I made this for a dear friend’s birthday….they had so much fun helping me in the kitchen.
I love teaching them how to cook from the heart.
For a double layer cake, you want to start with foil-lined parchment paper. Place your cake pans on top and trace them for a perfect fit. The foil liner will go against the pan and the parchment paper side will be at the bottom of your cake.
Mama’s little helper cutting …
Good job sweetie! {You will also want to butter and flour this…JUST KIDDING, Bahaaa- I crack myself up!!! Just butter it.}
I’m a fan, Betty! You are going to make many GF children very happy on their birthdays {and grown-ups!}.
My girls baking together.
The secret to making the cake moist: The directions say to use 3 eggs…INSTEAD use 2 eggs, 1 egg yolk and 1/3 cup of vegetable oil. That will do it! We used 2 boxed cake mixes and 2 separate bowls so the cakes would be even.
Pour the batter in parchment- lined and buttered 9 ” cake pans.
The directions say to bake them waaaaay too long! This was 30 mins a 350 oven- perfecto.
Cool the cakes in the cake pans on a wire rack for approximately 20 mins. Check this out…it didn’t stick at all!
See? So, stop worrying if it’s going to stick….you can do this.
I used 2 containers of chocolate frosting and started with the top of the first cake {the middle}.
Plop the second layer on as evenly as possible like so…
Frost all over.
Add some sprinkles….you’ve got to have sprinkles.
Let the kidos put on the candles {you gotta have trick candles- the kind that don’t blow out right away…the kidos love em}.
Turn out the lights and let the singing begin!!!!!
Happy Birthday sweet friend!!!!!
Mmmmmm…….Oooey, gooey chocolate cake without the gluten! I’m sold.
- 2 Boxes Betty Crocker GF Devils Food Cake
- 4 eggs
- 2 egg yolks
- ⅔ oil
- 2 sticks butter
- 2 cups water
- 2 tubs chocolate frosting
- sprinkles
- Parchment paper and butter
- 2- 9″ round cake pans
- Pre-heat oven to 350.
- Trace cake pans on parchment paper with a pen. Cut out and place foil lining down.
- Butter the top of parchment paper side.
- In 2 large bowls add all ingredients for each cake. {halve the above ingredients evenly}
- Bake 30 mins.
- Cool on wire rack for 20 mins.
- Flip upside down onto cake stand and frost the top of the first cake.
- Place the second cake on top and frost the top and sides.
- Garnish with sprinkles and candles!
- Happy Birthday!
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This looks yummy! Thanks for the tip! And you NEED to try this cake…it is my very favorite gf cake right now…http://pinterest.com/pin/330381322633655078/
TELL me you’re bringing one of these to the Bible study lunch tomorrow!
I’ve made the vanilla but never the chocolate — I’ll have to try it with your changes!
Awww!!!! I will make it for you Carla, lol!!!!!