Friday, September 28, 2012

Gluten-Free Recipe: Chocolate Cake a la Mode

This is in the family of desserts nicknamed "Possum Pies." Nobody wants to eat one of the small, mouthy animals known for eating garbage; Possum Pies are ooey-gooey, chocolatey, creamy, syrupy, crumb-topped confections that look like something a possum would eat. Humans like it too. Leftovers tend to be devoured, producing instant dietary imbalances, so we have to recommend serving this recipe to a large party where there won't be any leftovers.

Technically, this one is more of a serving suggestion than a recipe, but on behalf of those who feel deprived of "regular" cake and ice cream, here's a cake and ice cream confection that most gluten-intolerant and lactose-intolerant people can enjoy. To make it easier to verify that you can safely test this recipe, I've added links you can use to check out the specialty products online.

Ingredients for Gluten-Free Lactase-Enhanced Chocolate Cake a la Mode

1 box Hodgson's Mill chocolate cake mix. (Click here to find out more about this product. Unfortunately the manufacturer hasn't listed ingredients and nutrition information on the web site. The mix is available in big-chain stores like Kroger's and Food City, so you may be able to read the label where you buy it. Basically rice flour, it does contain tapioca and xanthan gum.)

1/4 cup butter or margarine (we tested with "Smart Balance")

1 tablespoon Ener-G Egg Replacer powder. (Click here to find out what this is and where you can get it, if you want it. You may substitute two eggs.)

1 cup water

1 bottle butterscotch ice cream topping. (Click here to see the ingredients.)

1 box Lactaid vanilla ice cream. (Click here to see an annoying web page that does, however, contain a list of ingredients.)

1 package Heath Bits-o-Brickle toffee candy crumbs. (Click here to see a list of ingredients.)

Vanilla and almond extract (optional)

Method for Gluten-Free Lactase-Enhanced Chocolate Cake a la Mode

1. Heat oven to 350. Lightly oil two 8" pans, one 9x13" pan, or 12 muffin/cupcake cups.

2. Thoroughly combine the butter and dry cake mix.

3. Beat Ener-G powder in measuring cup with water to remove all lumps. Add this to cake mix.

4. The manufacturer recommends adding vanilla and almond extracts to the cake batter. We didn't, because we don't bake often, don't have these things on hand, and didn't expect a packaged cake mix would need them. Since there's vanilla in the ice cream and almonds in the toffee, the cake tasted adequately flavored without the extracts.

5. Cake dough will be stiff, like yeast bread dough. Spread it evenly in the oiled pan(s) and bake as directed.

6. When cake tests done, remove from oven. Use the round handle of a wooden spoon or similar utensil to poke holes about 1" apart in warm cake, or 1 hole in each cupcake. Pour butterscotch topping over cake. Let it cool a bit. Meanwhile, let Lactaid ice cream thaw a bit; for some reason it tends to freeze solid.

7. Cut the cake. Top each slice with a scoop of Lactaid, and sprinkle candy crumbs over that.

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