by patriceinil » Sun Oct 06, 2024 7:57 pm
The original recipe was from a 1950’s Betty Crocker cookbook for boys and girls. It’s the Cocoa Fudge Cake
These are the adaptations that I made to make it gluten free.
1 3/4 cups gluten free flour blend (I used a homemade blend of 1/2 white rice flour, 1/4 tapioca starch and 1/4 potato starch)
1/2 tsp xanthan gum (omit if it’s in your flour blend)
1 1/3 cups sugar
1 tsp baking soda
1 tsp salt
6 Tbsp cocoa powder (I used Dutch processed because it’s less bitter)
Sift the dry ingredients together into a mixing bowl and set aside
1/2 cup softened butter
1 cup Buttermilk (I used heavy cream that needed to be used up since it was on the verge of going bad)
1 teaspoon vanilla (I forgot to add it)
2 large eggs
The directions said to beat the butter, buttermilk and vanilla into the dry ingredients but I added the eggs to the milk (cream) and beat them, then added the wet ingredients into the dry and mixed everything together. I added 3/4-1 cup of water since my batter was very thick and too dry.
I baked it in a buttered 9”x13” pan (I used a stoneware pan) in a preheated 350*F oven for about 33 minutes. The original wheat based recipe said to bake for 40-45 minutes but mine was done in 33 minutes.
I cooled it in the pan and covered it with plastic wrap to help keep it moist. You can frost it as desired, I topped it with cherry pie filling and whipped cream for a Black Forest inspired flavor.
The original recipe was from a 1950’s Betty Crocker cookbook for boys and girls. It’s the Cocoa Fudge Cake
These are the adaptations that I made to make it gluten free.
1 3/4 cups gluten free flour blend (I used a homemade blend of 1/2 white rice flour, 1/4 tapioca starch and 1/4 potato starch)
1/2 tsp xanthan gum (omit if it’s in your flour blend)
1 1/3 cups sugar
1 tsp baking soda
1 tsp salt
6 Tbsp cocoa powder (I used Dutch processed because it’s less bitter)
Sift the dry ingredients together into a mixing bowl and set aside
1/2 cup softened butter
1 cup Buttermilk (I used heavy cream that needed to be used up since it was on the verge of going bad)
1 teaspoon vanilla (I forgot to add it)
2 large eggs
The directions said to beat the butter, buttermilk and vanilla into the dry ingredients but I added the eggs to the milk (cream) and beat them, then added the wet ingredients into the dry and mixed everything together. I added 3/4-1 cup of water since my batter was very thick and too dry.
I baked it in a buttered 9”x13” pan (I used a stoneware pan) in a preheated 350*F oven for about 33 minutes. The original wheat based recipe said to bake for 40-45 minutes but mine was done in 33 minutes.
I cooled it in the pan and covered it with plastic wrap to help keep it moist. You can frost it as desired, I topped it with cherry pie filling and whipped cream for a Black Forest inspired flavor.
