Thursday, November 12, 2015

Gluten-Free Italian Cream Cake

Ciao Bella! Are you looking for a perfect cake to serve for the holidays, while still being mindful of your loved ones' allergies? This Gluten-Free Italian Cream Cake recipe is the perfect solution! The recipe is quick and simple.

Yield: 1 (3-layer) Cake

1 (18.5 oz) package White Cake Mix w/ Pudding (gluten-free mix)
3 large Eggs
1/4 cup Buttermilk
1/4 cup Vegetable Oil
3 1/2 oz Flaked Coconut
2/3 cup Chopped Pecans (toasted)

1. Beat wet ingredients first.
2. Then sift flour/dry ingredients.
3. Mix wet and dry ingredients with electric mixer on medium for 2 minutes.
4. Stir in coconut & pecans.
5. Pour equal amounts of cake batter into 3 greased & floured cake pans.
6. Bake at 350 degrees Fahrenheit for 15 to 17 minutes, or until a wooden toothpick can be stuck into the cake and removed clean
7. Cool in pan for 10 minutes. Then remove from pan, & cool completely on wire racks.
8. Once the cake layers cool, spread on the gluten-free icing of your choice. Stack your cakes with icing in between each layer.

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