September 20, 2008

 

Cherry Chocolate Cake

gluten-free cherry chocolate cake
This is a delicious and easy cake that my family loves. I have used Bette Hagman's and Carol Fenster's flour mixes in this, and they both turn out well. I'm sure other mixes would work well also. I found this recipe on the celiac listserve, posted by Shelly Thompson.


1 3/4 c. gluten-free flour mix
1 c. sugar
3/4 c. cocoa powder
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs, beaten
21 oz. cherry pie filling (check labels, I have used Comstock)
1 tsp. vanilla extract
1 tsp. almond extract
1 c. boiling water (hold back 2 Tb.)

Combine the dry ingredients in a large mixing bowl. Mix in the eggs, pie filling, and extracts. Add the boiling water, mixing gently. Pour into a greased (sprayed) 9 x 13 inch pan or two 9 inch round pans.

Bake at 350 degrees for 30 - 35 minutes. Cool in pans for 10 minutes before removing.

For every-day eating, I top it with powdered sugar. The almond extract adds a very nice touch to this cake, but I imagine it would be good without it. Make sure you do add vanilla, though. I tend to always use a little less water than called for in recipes. Maybe it has to do with where I live. You'll have to see what works best for you.

Enjoy! And let me know how you like it!

This recipe is linked to Friday Foodie Fix. Stop by to see more chocolate recipes.

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Comments:
I do love chocolate! Thank you for sharing this on Friday Foodie Fix.
 
WOW! That was so good, my twins sucked it down like they had never had anything sweet before in their lives! Thank you so much! I make most everything that you post. Thanks again!!!
 
lawnmommie ~ Thanks for taking the time to comment. I'm thrilled to know that your boys enjoyed it so much.
 

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