* Exported from MasterCook * Yogurt Chocolate Cake - GF Recipe By :The Gluten-free Gourmet Cooks Fast and Healthy
Serving Size : 16 Preparation Time :0:00
Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups GF Flour Mix
1 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon Egg Replacer -- optional
1 pinch salt
1 cup boiling water
1/2 cup butter or margarine
1/2 cup cocoa
3/4 cup Egg Beaters® 99% egg substitute
or 1 egg plus 2 egg whites
1 1/3 cups sugar
1/2 cup plain yogurt
2 teaspoons GF vanillaAuthor's note: This deliciously delicate chocolate bundt cake is a
lightened variation of a recipe sent to me by Beth Hillson from The
Gluten Free Pantry. For a richer, darker chocolate version, increase
the sugar to 2 cups and the cocoa to 3/4 cup. Preheat the oven to 350F. Spray a bundt or tube pan with vegetable oil spray and dust with rice
flour. In a medium bowl, blend the flour mix, xanthan gum, baking powder,
baking soda, Egg Replacer (if used) and salt. Set aside. In a large mixing bowl, combine the water, margarine and cocoa; stir
until the margarine is melted. In a small bowl, beat the egg substitute until foamy. Add this with the
sugar to the cocoa mixture and beat well with a wooden spoon. Beat in
the dry ingredients until smooth. Add the yogurt and vanilla and mix
well. The batter should be fairly thin. Pour into the prepared pan and bake 50 minutes or until a tester comes
out clean. Let cool slightly before turning onto a serving plate. The cake can be dusted with confectioners' sugar, frosted with your
favorite frosting or drizzled with a thin icing of confectioners' sugar
mixed with milk or lemon juice. Makes 16 to 20 servings. Chocolate-Cherry Bundt Cake: For a wonderful variation of the above
cake, soak 1 cup of dried cherries in 1/3 cup Kirsch overnight. Add
them to the batter with the yogurt. Xanthan Gum: This is a powder milled from the dried cell coat of a
micro organism called Xanthomonas campestris grown under laboratory
conditions. It works as a substitute for the gluten in yeast breads and
other baking with gluten-free flours. It is now available in some
health food stores. Source - The Gluten-free Gourmet Cooks Fast and Healthy by Bette
Hagman;1996; ISBN 0-8050-3980-5. MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 5 June, 2001.
<http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 131 Calories; 6g Fat (41.1%
calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber;
16mg Cholesterol; 227mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.
| 
