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    Scott Adams

    Booze Cake (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Ann Sokolowski.



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    Preheat oven to 350F.

    Coat bundt pan or angel food cake pan with either Crisco or butter (do not use Pam, as it will burn and stick).

    1 package gluten-free chocolate cake mix [for two layers]
    1 package chocolate Jello or Royal instant pudding
    4 eggs
    ¾ cup vegetable oil or butter, melted and cooled
    ¾ cup sherry [or amaretto or rum]

    Combine all ingredients. Beat with paddle attachment of mixer for about
    2 min until smooth and well blended.

    Pour into prepared pan. Bake for 30-35 min or until tests done.[watch carefully because it can burn easily ]. Let cool in pan ten min then turn out on rack to cool completely.

    Warning: the aroma of this cake is not to be believed. People walk past your house sniffing and drooling.

    You can use yellow cake mix & vanilla pudding if you dont like chocolate.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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