A gluten-free and wheat-free cake recipe courtesy of Ener-G Foods.
- 4 ounces sweet German chocolate
- 1/2 cup boiling water
- 6 eggs, separated
- 2 cups sugar, divided
- 1 cup butter or margarine
- 1 tsp vanilla
- 2 cups rice flour
- 2 tbsp corn starch
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
In small mixing bowl beat egg whites until frothy. Add 1/2 cup sugar and heat until stiff but not dry. Set aside.
Using large mixing bowl, cream butter with remaining sugar and vanill until fluffy. Add egg yolks and beat well. Blend in chocolate.
Sift flour with cornstarch, baking powder, soda and salt. Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites.
Pour into three 8-inch or 9-inch layer pans lined on bottom with paper.
Bake at 350 degrees F., about 30 minutes or until done. Cool. Frost tops only.
This German chocolate cake recipe is gluten-free and wheat-free.