Chocolate Italian Cream Cake

August 17, 2014

  • 2 cups butter

 

  • 2 cups white sugar

 

  • 5 eggs

 

  • 2 cups of all-purpose, gluten-free flour (Better batter is a good brand)

 

  • ¼ tsp xanthan  gum

 

  • 1 tsp baking soda

 

  • ¼ cup unsweetened cocoa powder

 

  • 1 cup of buttermilk – or almond milk plus 1 tbs vinegar

 

  • 1 tsp gluten free vanilla

 

  • 1 cup shredded coconut

 

  • 1 cup pecans

 

  • 1 cup cream cheese

 

  • ½ cup butter

 

  • ¼ cup of cocoa powder

 

  • 4 cups powdered sugar

 

  • 1 cup peacans

 

  • 1 tsp gluten free vanilla

 

 

Preheat oven to 325 degrees F (165 degrees C). Grease and dust with cocoa powder three 8-inch round cake pans. Separate the eggs.

Cream 1 cup of the butter and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.

Sift soda, gluten free flour, xanthan gum and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.

Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.

Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.

 

Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well blended. Add 1 teaspoon vanilla and 1 cup pecans.

 

Please reload

Recent Posts

August 17, 2014

Please reload

Archive
Please reload

Search By Tags
Please reload

Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square