Wednesday, July 13, 2011

Four Layer Chocolate Cake

My family's four layer chocolate cake and frostings now gluten free!!!!


 2 cups of white sugar
½ cup of almond flour
1 cup of brown rice flour
½ cup of coconut flour
1 and 1/2 tsp. xantham gum
2 teaspoons of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
1 cup of unsweetened Bakers Cocoa

Take all of the dry ingredients listed above and sift together.  Set these aside in the bowl to be added to all the wet ingredients:

1 cup of strong fresh coffee
1 cup of buttermilk
½ cup of veggie oil
2 teaspoons of pure vanilla
2 eggs (whip these first before adding to the wet ingredients)


Then take dry ingredients and add to the wet ingredients.  Gentle mix, and then take the hand mixer and whip on medium for 2 minutes all of the list above.  Butter and flour  two round cake pans and place in preheated oven @ 350 degrees for 35 minutes.  Or until cake tester comes out clean. 

Leave in pans for 10 minutes before taking out.  Also cover carefully for 3 of the 10 minutes with a cloth to ensure an easy removal of the cake from pans.  This is only necessary if you have had trouble in the past with your cake pans. 

When cake is completely cooled slice each cake in half making a total of four round cakes. 

Whipped Frosting

1 quart of whipping cream
2 teaspoons of pure vanilla

1 cup of powdered sugar
½ cup of powdered bakers unsweeted cocoa

Place the first two ingredients in a large mixing bowl and set aside.
Now sift cocoa and powdered sugar together and add to whipping cream.  Whip until a thick texture.  Add to each layer placing the next cake on top.  Leave the last one on top for the fudge frosting.

Mom’s Famous Fudge Frosting

2 cups of sugar
8 heaping Tablespoons of Bakers powdered unsweetend  cocoa
1 cube of butter
1 cup of liquid condensed milk or regular milk if you don’t have any.
4 Tablespoons of corn syrup
Dash of salt
  2-3 cups of powdered sugar
2 teaspoons of pure vanilla

Take out your pasta boiling large pan and melt butter. Then add corn syrup  and remove from heat.  Add milk and stir.  Now take sugar and cocoa and sift together.  Add to large pan and heat to boiling, stirring constantly.  Boil for three minutes.  Remove cocoa frosting from its pan and place in your Kitchen Aid mixing bowl  or other mixer. Then add 2 teaspoons of pure vanilla and cool completely.  When cool add sifted powdered sugar to your taste.  Somewhere between 2-3 cups of powdered sugar is what I use.  Add to the top of the cake, I like to allow the frosting to drizzle down the sides naturally.

Decorate with a little of the lighter whipped frosting with your star tip frosting tip.  Make the day ahead to insure this cake is cold.  Keep in the frig until finished.

This is our family recipe for many special occasions, from birthdays to weddings and everything in between. Enjoy

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