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
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.
- Articles linking to this article: Celiac.com’s 25 Most Popular Gluten-Free Dessert Recipes