Gluten Free Chocolate Peanut Butter Cup Cake

Janet at The Empty Nest posted a recipe for a Reese's Peanut Butter Fudge Cake that looks delicious. 

I made a gluten free version for Father's Day.

I started with two bags of Pamela's gluten free chocolate cake mix, made according to the package directions.

I poured the batter into a 10" x 15" x 2" baking dish (coated with nonstick spray).

I placed the dish into a preheated 350 F oven for about 5 to 10 minutes.  That's when I remembered that I forgot to stir the peanut butter cups into the batter.

The original version called for chopping up the little bite-sized individually wrapped Reese's Peanut Butter Cups and mixing them into the batter. 

I used the Reese's Mini Peanut Butter Cup candies that come in the bag so I didn't have to unwrap them or chop them.  I can be kind of lazy sometimes.

So, back to the cake batter thats been in the oven for less then 10 minutes.  I pulled the baking dish from the oven and sprinkled 2 bags of the mini peanut butter cups over the batter.  Since the gluten free cake batter was very thin before placing in the oven, this worked out well.  The batter had thickened in the oven just enough to keep the little mini peanut butter cups from sinking to the bottom, so they were well dispersed in the finished cake.

This size cake took 40 minutes to bake.

Chocolate Frosting
Using a stand mixer, I creamed 1/2 cup butter with 1/2 cup shortening.  I mixed 1/4 cup cocoa powder with just enough hot water to make a thick paste, then beat it into the shortening/butter mixture.  I added 1 teaspoon vanilla extract, 1 1/2 pounds powdered sugar and a little almond milk, alternately adding the sugar and milk a little at a time.  Sorry, I didn't measure the almond milk (you could use regular milk, too).  It was probably less than 1/3 cup; just enough to result in a nice creamy frosting.

After spreading the frosting over the cooled cake, I garnished the top with 1/2 bag chopped Reese's Mini Peanut Butter Cups.

Happy Father's Day!

Cindy

Linked with the June recipe carnival, Go Ahead Honey, It’s Gluten Free! hosted by Living Free

Comments

  1. Janet Metzger, ArtistJune 19, 2011 at 4:25 AM

    Dear Cindy,

    Wow! That cake looks as good as mine ;->

    So happy you were able to adjust the recipe to suit your gluten free diet...you are a very creative gal.

    Enjoy the cake and Happy Father's Day to Mr. Wheatless

    Janet xox
    http://theemptynest-janet.blogspot.com/

    ReplyDelete
  2. LauraJuly 22, 2011 at 8:51 PM

    I have fibromyalgia, Chronic Fatigue Syndrome and some ohter medical problems and am feeling significantly better (though not "cured") since going gluten free six weeks ago. Do you notice that being GF helps with your illnesses?

    Thanks,
    Laura

    ReplyDelete
  3. CindyJuly 22, 2011 at 9:54 PM

    Laura - my overall health is much better when I avoid eating gluten. I have less fatigue, less fibro pain, fewer ulcerative flares, and less joint inflammation. Also, my blood test markers for inflammation are much better.

    Going gluten free hasn't completely cured all my ills, I still have significant fatigue and some pain, but I am more functional overall than I was before going gluten free.

    Cindy

    ReplyDelete

Post a Comment

Popular posts from this blog

Homemade Corn Tortillas

Image
My family enjoys having soft tacos for dinner.  The guys have flour tortillas, and Laura and I eat corn tortillas to avoid gluten.  Store bought corn tortillas aren't that great, so I've been making homemade corn tortillas.  At first, I tried making them by hand, which didn't work well at all.  I also tried flattening them with the bottom of a pan, only to discover that the pan was slightly warped (raised in the center).  So I've been rolling each tortilla out with a rolling pin, which works alright but is kind of a slow process. I just purchased a tortilla press, and making those tortillas is so quick and easy! To make corn tortillas, combine 2 cups masa flour, 1/4 teaspoon salt, and 1 1/4 cups water.  Mix until the dough holds together, adding a little more flour or water if necessary.  It will feel kind of like Playdoh when it's ready. Next, section the dough into 16 sections, and form each into a ball.  At this stage, I also like to ...
Read more

Whole Grain Gluten Free Bread

Image
“Have you tried Udi’s bread?” is the question going around the gluten free community. Udi’s Whole Grain Gluten Free Bread is unbelievably good. It is not just “good for gluten free bread”. It is good bread. It is also sometimes hard to find. I appreciate the convenience of being able to buy good gluten free bread and other pre-prepared gluten free foods. However, with both my daughter and myself avoiding gluten, it’s good to be able to prepare gluten free foods at home as well. This is especially true of bread, since we usually eat breakfast and lunch at home and can go through bread quickly. With the Udi’s Gluten Free bread in mind, I developed a recipe for Gluten Free Whole Grain Bread. It also makes really good sandwich rolls. I wish there was some way to share the delicious fragrance in my house when the bread came out of the oven. The whole house smelled like homemade bread, real bread.   When I worked as a food scientist developing products for the food industr...
Read more

No-Bake Cheesecake (gluten free)

Image
This no-bake cheesecake is perfect for summer.  The cold, creamy dessert can be topped with fresh fruit or your favorite fruit pie filling.  I usually use Kinnikinnick gluten free graham crackers, but other gluten free graham crackers would work also, as would crushed gluten free cereal. No-Bake Cheesecake (gluten free) Crust: 1 box Kinnikinnick Gluten Free Graham Crackers (220 grams) 1/2 cup sugar 1 1/2 sticks butter (¾ cup), melted* Crush graham crackers.  Combine ingredients and press into 9 x 13 x 2 inch baking dish Filling: 2 8-oz packages cream cheese (room temp) 1 cup powdered sugar 1 tablespoon vanilla extract 2 8-oz containers Cool Whip Combine the cream cheese, powdered sugar, vanilla, and half the Cool Whip.  Mix in remainder of Cool Whip and spread over crust. Top with pie filling or fresh fruit.  Chill thoroughly before serving.   Printable Version   Layering the filling wi...
Read more