Best Chocolate Cake Ever (gluten free or not, this is the best cake I’ve ever had!)

What girl doesn’t love chocolate cake? OK my daughter doesn’t but I think there’s something wrong with her! 😉 I was looking for something to do the other night so I went looking through my recipes for something to make. My eye went straight to chocolate cake. Why yes! I’d love some chocolate cake! Glance through the recipe. Yup. I have all that stuff. Let’s make cake!

Whether you’re newly gluten free or have been doing this a while, you know that sometimes the breads and cakes can be a little grainy in texture. This cake is as smooth as silk, as is the frosting. Well what are we waiting for? Here’s the recipe:

Cake:

1 1/2 cups Pamela’s Baking Mix

1 cup sugar (I used Splenda…48 packets to be exact)

8 Tbsp cocoa powder

1/2 tsp salt

1/2 cup oil (you can also use half oil half applesauce to cut some more calories)

2 eggs

1 tsp vanilla

3/4 cup water

Preheat oven to 350. Mix all ingredients together until there are no lumps. Pour into a greased 8×8-inch pan and bake for 25-30 min, or fill muffin cups 2/3 full and bake for 20 minutes.

Frosting:

4 Tbsp softened butter

2 cups powdered sugar

1/4 cup cocoa powder

1/2 tsp vanilla

1/6 cup water

Beat ingredients together till mixed and frost on cooled cake

The actual frosting recipe is double what I have here but it made an awful lot of frosting. Feel free to double this if you want more frosting. I’ll never know! 😉

Enjoy

Recipe: No-fuss Beef Roast

As a reminder, I will post the recipe as it’s written. Feel free to change it to suit you (I did)!

1-8 oz can tomato sauce
3/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/2 tsp cinnamon
1 Tbsp dried parsley flakes
1 Tbsp oregano
1/4 tsp reed pepper flakes
2 Tbsp corn starch
1 cup water
1 cube gluten-free beef bullion
1 lb English-cut beef roast
1 cup baby carrots
1 medium onion, sliced
1 rib celery
1/4 green pepper, sliced thin
1 cup frozen peas
2 cups frozen green beans

Preheat oven to 350

Cut a piece of heavy-duty foil that is a little more than double the length of a 9×13″ pan. Place the foil inside the pan, letting the ends hang out.

In a bowl, whisk together the tomato sauce, salt, pepper, garlic powder, cinnamon, parsley, oregano, red pepper flakes, and cornstarch. In a small bowl, dissolve bullion cube in water; whisk into tomato sauce mixture.

Spoon 1/4 of the sauce into the foil-lined pan.

Place the beef roast in the pan on top of the sauce.

Sprinkle the vegetables around the roast.

Carefully pour the remaining sauce on the roast and vegetables.

Bring foil overhangs up to the center and fold them together securely. Fold the sides of the foil securely so the roast is totally sealed. Roast for 3 1/2 hours or until the meat is very tender. Have an adult help you remove the hot pan from the oven*.

*Remember, this book was written for kids so disregard if you are adult.

Enjoy!

Recipe: Skillet Supper

I thought I’d share a recipe today. It’s from a book that my friend’s mom gave me. It’s called Wheat-free, Gluten-free Cookbook for Kids and Busy Adults. I have actually made this recipe and it was really good. All the recipes in the book (as you can guess from the title) are pretty simple. Kids and young adults could easily pull them off with just a little adult help (and sometimes not even that). I am writing word for word how the recipe reads so it may call for getting help from an adult…use your common sense. If you are already an adult, you don’t need to find another one. 😉 Note that it calls for gluten-free spaghetti sauce but most (if not all) spaghetti sauce is naturally gluten free. I get my sauce at Aldi and I read the ingredients and it even says right on the jar that it’s gf (gluten-free). I didn’t realize when I made it that my jar of sauce was 26 oz so I only used one cup of water. Feel free to tweak the recipe to your liking. I promise I won’t know or be angry about it! 😉 Also watch your shredded cheeses as sometimes manufacturers use flour to keep it from sticking together. And I’ve read that fat free cheese isn’t even cheese so I’d stay away from that one completely!

Skillet Supper:

1 lb ground beef

2 cups water

1 15 oz jar gf spaghetti sauce

1 tsp oregano

2 cups gf elbow macaroni

1/2 cup shredded gf mozzarella cheese

1 cup grated gf fontinella or parmesan cheese

With the help of an adult, brown the ground beef in a large skillet over medium-high heat, breaking up the meat with a fork. Stir in the water, spaghetti sauce, and oregano. Bring to a simmer over medium heat.

Stir in the macaroni. Cover the pan and simmer for 7 minutes until the macaroni is just cooked, stirring frequently. Stir in the cheeses. Cover the pan and let stand for 1 minute until the cheese is completely melted.

Makes 2-4 cup servings.

Hope you enjoy it as much as my family did!