I've never been big on cake, but when it comes to German chocolate cake, now that's a different story. This is a great recipe for celiacs because it is as close to the real thing as it gets. The only difference with this recipe and a “regular” German chocolate cake recipe, is that this one uses rice flour instead of wheat.
German Chocolate Cake (Gluten-Free)
- 4 ounces gluten-free sweet German chocolate
- ½ cup boiling water
- 6 eggs, separated
- 2 cups sugar, divided
- 1 cup butter or butter substitute
- 1 teaspoon pure vanilla
- 2 cups rice flour
- 2 tablespoons arrowroot (or cornstarch)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- Melt chocolate in boiling water. Cool.
- In small mixing bowl beat egg whites until frothy. Add ½ cup sugar and heat until stiff but not dry. Set aside.
- Using large mixing bowl, cream butter with remaining sugar and vanilla until fluffy. Add egg yolks and beat well. Blend in chocolate.
- Sift rice flour with arrowroot, 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 of cakes, and enjoy!