I’ve been experimenting with recipes for these yummy, single serving cakes for the last few weeks, and finally came up with a winner. The first few I tried came out with a rubbery texture, which you definitely don’t want in a cake! So after doing some online research, I found out it has to do Continue reading
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It’s time for another round of the Crazy Cooking Challenge. This fun challenge is hosted by Tina at Mom’s Crazy Cooking. Each month, she chooses a dish and those who participate must find a recipe for it from another blog, make it and post about it. This month was Chocolate Cake. Ahhh, chocolate cake, one of my favorite desserts, but one I haven’t had in a long time because of my gluten intolerance. I had read of others who had tried to make this yummy treat gluten-free, but they always seemed to bemoan the fact that it just didn’t quite match up to its gluten containing cousin. So I was excited when I started finding chocolate cake recipes that didn’t contain flour. Maybe there was hope I could indulge in my love of chocolate cake after all. Well, after several so-so attempts, I finally found the right combination and amounts of ingredients, and came up with this beauty, adapted from the blog Beautiful Disasters. She has a lot of really yummy sweets to share, so drop by and check her blog out.
Back to the cake… rich, dense, fudgy and moist, it is pure chocolate heaven. My husband is picky and wont eat cake unless it has icing on it, but this delicious cake certainly doesn’t need any. Powdered sugar, or a dollop of fresh whipped cream are all you need.
Ingredients
Directions
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This cake is so easy to throw together, I mean, how easy is putting everything in the crock pot, and coming back two hours later to a wonderfully moist, chocolaty cake, with a delightful fudgy pudding on the bottom? That’s exactly what you get with this cake. It is a definite winner, and will be made again for sure.
*Updated Photo Coming Soon*
Hot Fudge Spoon Cake
Source: Going Jane
1 cup flour
1 cup light brown sugar
3 Tbs Cocoa
2 tsp baking powder
1/4 tsp salt (Omit salt if you are using salted butter)
1/2 cup milk
2 Tbs butter, melted
1/2 tsp vanilla
Keep Separate:
3/4 cup light brown sugar
1/4 cup cocoa
Keep Separate:
1 3/4 cup hot water
Mix together flour and brown sugar, cocoa, baking powder, and salt in a medium bowl.
Add milk, melted butter, and vanilla and mix well.
Spoon into your crock pot and evenly spread out across the bottom.
Mix together the 3/4 cup brown sugar and 1/4 cup cocoa that you kept separate in a small bowl.
Sprinkle evenly across the top of your cake batter.
Pour the 1 3/4 cup hot water directly over top of the brown sugar and cocoa mixture. Don’t stir!
Then put the lid on your crock pot, turn it to high and wait 2 hours. Lift the lid and Ta Da!
Spoon onto some plates, top with a little vanilla ice cream and get set for lots of chocolaty spoon licking.
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As soon as I seen this super cute and fun cake, I knew I had to make it for the Fourth of July. It was the perfect ending to our cookout today. The cake is yummy and moist, while the creamy frosting sets it off just right. It got a big thumbs up from everyone. (Recipe from Unusual 2 Tasty)
Independence Day Cake
Nonstick cooking spray
3-1/2 cups bleached all-purpose flour
2 cups sugar
1-1/2 tsps. baking powder
1-1/2 tsps. salt
1 tsp. baking soda
1-1/4 cups buttermilk
1-1/4 cups all-vegetable shortening OR 1 stick all-vegetable shortening sticks
5 large egg whites
2 tsp. vanilla extract
1 tbl. red food coloring
1 tbl. blue food coloring
Marshmallow Buttercream Frosting:
2 cups butter, softened
2-1/2 cups powdered sugar
1 tsp. vanilla extract
1 (13-oz.) jar marshmallow cream
1. Heat oven to 350 degrees. Coat three 8-inch round pans with nonstick cooking spray. Line bottom of pans with parchment paper, cut to fit. Coat paper with nonstick cooking spray.
2. Whisk together flour, sugar, baking powder, salt and baking soda in large bowl. Add buttermilk and shortening. Beat with electric mixer at medium speed for 2 minutes. Add egg whites and vanilla extract. Beat an additional 2 minutes, scraping sides of bowl as needed.
3. Pour one-third (about 2 cups) of batter into prepared pan. Divide remaining batter into 2 medium bowls. Stir in food coloring to make one red and one blue batter. Pour batter into remaining pans. Tap pans on counter several times to remove air bubbles.
4. Bake 25 to 30 minutes, or until toothpick inserted near center comes out clean. Cool on wire rack 10 minutes before removing from pan. Remove cake and cool completely on wire rack.
5. For frosting, beat butter in a large bowl with electric mixer at medium speed until creamy. Gradually beat in sugar, 1/2 cup at a time, until fluffy. Beat in vanilla extract. Stir in marshmallow cream until well blended.
6. Place blue cake layer on cake plate and generously frost top. Stack white layer and generously frost top. Add red layer, frosting top and sides of entire cake.
Makes: 12 servings
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