Monday, November 17, 2008

Vera Bradley's Yum Yum Cake Gluten Free

So I purchased Vera Bradley's cook book in July and love reading the recipes. They take me back to my Mid-Western roots with every flip of a page. I saw this great cake recipe that could be easily transformed into a Gluten free cake.

What you will need:
If your making this with normal flour you can use a yellow cake mix or make a yellow cake from scratch. This makes a huge sheet cake so four a family of four cut the recipe in half. If your having a party then make the full recipe.

Gluten Free Flour Mix:
6 cups of Finely ground Brown Rice flour
2 cups of Potato Starch
1 cup of Tapioca Flour
Mix in a large air tight container and store for other bake goods recipes. 

Gluten Free Yellow Cake Ingredients:
2 cups of sugar
4 large eggs
2 1/2 cups of Gluten free flour mix
1/2 tsp of salt
1 tbsp baking powder
1 tsp of xanthun gum

Gluten Free Yellow Cake Recipe:
-Pre heat oven to 350 degrees
-Center your oven rack
-Butter and Line with parchment paper the bottom of one 9x13  brownie Pan (if your doing 1/2 the recipe line one 8inch or 9inch square pan)
-Take 2 cups of sugar and and mix with 4 large eggs on medium speed for 1 minute.
add 2 1/2 cups of flour mix 1/2 tsp of salt, 1 tbsp of baking powder, 1 tsp of xanthun gum mix for for one minute on medium speed.
-Pour into prepared pan and place in oven for 35 to 40 minutes until cake has pulled away from sides of the pan and is slightly brown on top. Do not open oven door until at least 35 minutes have passed.
-Let cool completely and then take knife and cut around the edges. Flip pan over and pull off pan and then pull off parchment paper. Put cake in pan a rimmed or deep dish pan that fits the cake. 

16oz container of Ready Whip or make a two Packs of Dream Whip as Directed
1 packet of vanilla instant pudding mix
1 cup of milk
1 tsp of vanilla extract
1 bar of softened cream cheese
1 bag of frozen strawberry's
1 cup of pecans or walnuts
1 cup of shredded coconut

-Pour milk in a mixing bowl and add packet of pudding mix and mix for a minute with electric mixer.
-add softened cream cheese about a table spoon at a time with mixer on medium speed until combined. Add your vanilla
-fold in your whip topping
-spread over cooled cake
-sprinkle pecans and coconut
-place strawberry's on top and cover and refrigerate for two hours.

In a large bowl empty contents of pudding mix in the bowl, Pour in milk and turn mixer on medium speed and combine. Add cream cream cheese make sure it is softened and not cold. Fold in whipped topping. Spread over cake and spread evenly. Place thawed strawberries over whipped topping and sprinkle pecans and coconut. Cover and place in refrigerator for two hours. Ready to serve and will last about four to five days as long it is refrigerated.

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