Gluten Free Recipes

Gluten Free German Chocolate Pound Cake

German Chocolate Pound Cake

By Kately Jam


1 bar Baker’s German Sweet Chocolate
1 cups Butter
2 cups Sugar
4 Eggs
2 tsp. Vanilla
3 cups Gluten-free Flour Mix, sifted
½ tsp. Baking Soda
1 tsp. Salt, or less
1 ½ tsp. Xanthan Gum
1 c. Buttermilk

Partially melt chocolate in microwave. Remove and stir rapidly until melted completely. Cool. Cream butter and sugar together in large mixing bowl. Add eggs (one at a time) and vanilla. Blend in cooled chocolate and set aside.
In separate bowl sift together flour, baking soda, salt and xanthan gum. Combine flour mixture to sugar mixture alternately with buttermilk, beginning and ending with buttermilk. When all ingredients are combined and smooth, pour into a well-greased and floured 9-inch tube pan. Bake at 300°F, for about 1 1/2 hours. Remove from pan while still hot. Cool cake before frosting.

Coconut-Pecan Frosting:

1  
(5-ounce) can evaporated milk




3/4  cup
s sugar




1/3  cup
s butter
2  large
 egg yolks 

1  1/2  cups
 sweetened flaked coconut




3/4  cup
s chopped pecans




In a medium saucepan, combine milk, sugar, butter, and egg yolks.  Cook over medium heat, stirring constantly, for 10 minutes, or until thickened and golden brown.  Do not bring to a boil! Remove from heat; stir in coconut and pecans.

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