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    Cocoa-Cola Cake


    Source of Recipe


    This recipe came from the Sprue-nik Press

    Recipe Introduction


    This recipe came from the Sprue-nik Press, which is published by the Tri-County Celiac Sprue Support Group (TCCSSG), a local chapter of CSA/USA located in southeast Michigan.

    List of Ingredients




    2 cups sugar
    1 cup cola (not diet)
    2 cups GF flour mix**
    1-1/2 cups GF miniature marshmallows
    1-1/2 teaspoon xanthan gum
    1/2 cup buttermilk
    1/2 cup vegetable oil
    1 teaspoon baking soda
    1/2 cup butter or margarine
    2 eggs, slightly beaten
    1/3 cup Hershey's Cocoa
    1 teaspoon GF vanilla extract

    Recipe



    Preheat the oven to 350 degrees F, and grease a 13x9x2" rectangular pan. In a large mixing bowl combine the sugar, flour, and xanthan gum. Set aside. In a medium saucepan combine the oil butter, cocoa, and cola. Bring the mixture to a boil over medium heat, stirring constantly.
    Add the chocolate mixture to the sugar mixture. Beat until smooth. Stir in the marshmallows. Add the buttermilk, baking soda, eggs, and vanilla; blend well. Pour the batter into the greased pan. Bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Makes 12-15 servings.
    A mixture of 1-1/2 teaspoon of vinegar plus a scant 1/2 cup of milk can be used instead of buttermilk.

    This cake is similar to a Texas sheet cake. It comes from Vicki Lyles, who adapted it from the cookbook "Hershey's Make it Chocolate."
    **GF flour mix:
    6 parts white rice flour
    2 parts potato starch (NOT the same as potato flour)
    1 part tapioca starch (also called tapioca flour)


 

 

 


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