GLUTEN-FREE CAFé AU LAIT CAKE
Enjoy your java by the forkful! This cool and delicious chocolate dessert features the popular coffee flavor found at coffee shops everywhere!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch round pan with shortening.
- Dissolve 1 tablespoon coffee in 1 cup water. In large bowl, beat coffee mixture, cake mix, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly. Pour into pan.
- Bake 8-inch or 9-inch pan 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
- Dissolve 2 teaspoons coffee in 1 tablespoon cool water. Stir 2 teaspoons of the coffee mixture into frosting. In medium bowl, mix whipped topping and remaining coffee mixture; gently stir in 1/4 cup of the frosting mixture.
- Cut cake in half horizontally. Place 1 cake layer, cut side up, on serving plate. Spread with half of the whipped topping mixture (about 3/4 cup) to within 1/4 inch of edge. Place other cake layer, cut side down, on top. Frost side and top of cake with frosting. Pipe remaining whipped topping mixture around top of cake. Refrigerate 1 hour or until chilled. Garnish top of cake with espresso beans. Store covered in refrigerator.
Nutrition Facts : Fat 3, Fiber 1 g, ServingSize 1 Serving, TransFat 1 g
CAFé AU LAIT CAKE
Enjoy your java by the forkful! This cool and delicious chocolate dessert features the popular coffee flavor found at coffee shops everywhere!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour. Dissolve 1 tablespoon coffee in 1 1/4 cups water. Make cake batter as directed on box, using coffee mixture in place of the water. Bake and cool as directed.
- Dissolve 2 teaspoons coffee in 1 tablespoon cool water. Stir 2 teaspoons of the coffee mixture into frosting. In medium bowl, stir together whipped topping and remaining coffee mixture; gently stir in 1/4 cup of the frosting mixture.
- On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped topping mixture (about 3/4 cup) to within 1/4 inch of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting. Pipe remaining whipped topping mixture around top of cake. Refrigerate 1 to 2 hours or until chilled. Garnish top of cake with espresso beans. Store covered in refrigerator.
Nutrition Facts : Calories 370, Carbohydrate 48 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 31 g, TransFat 1 g
GLUTEN-FREE YELLOW CAKE
Basic and easy, and very versatile. Layer with white or chocolate frosting, strawberries and whipped cream, etc. Make sure your baking powder is gluten-free.
Provided by Amy
Categories Desserts Cakes Yellow Cake Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.
- Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
- Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.
Nutrition Facts : Calories 154.2 calories, Carbohydrate 23.1 g, Cholesterol 34.1 mg, Fat 6 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 1.2 g, Sodium 265.9 mg, Sugar 11 g
CAFé AU LAIT
For a French twist on your morning cup, try this recipe using equal parts coffee and milk. It's typically made with dark roasted coffee
Provided by Samuel Goldsmith
Categories Drink
Time 5m
Number Of Ingredients 2
Steps:
- Pour the hot coffee into a large mug (the mug will need to hold 130ml, plus a little foam). Pour over the steamed milk and top with a little of the foam, if you like.
Nutrition Facts : Calories 83 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Protein 4 grams protein, Sodium 0.2 milligram of sodium
GLUTEN-FREE ANGEL FOOD CAKE
I have been making this for about 2 years and I have made it over 6 times at the time of publishing. Cut with a clean serrated knife, wiping the blade every few cuts.
Provided by Christine
Categories Angel Food Cake
Time 2h20m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift rice flour, powdered sugar, and xanthan gum 3 times with a sieve.
- Beat egg whites on high speed in a very large glass, metal, or ceramic bowl with high sides until foamy. When they start to get fluffy, add cream of tartar and salt. Continue to beat until stiff peaks form. Mix in white sugar and vanilla.
- Dollop some egg whites into a very large, flat bowl, like a punch bowl. Sprinkle some flour mixture on top. Continue to layer egg whites with the flour mixture, then gently fold together. Spoon batter into a round, 2-part angel food cake pan.
- Bake until the top is golden brown and a knife comes out clean when inserted in the center, 50 to 60 minutes.
- Remove from the oven and let rest for no longer than 5 minutes, then immediately flip it upside down and rest it on a wine bottle until completely cool, 1 to 2 hours.
- When cool, turn the cake over and run a knife around the edge if needed to loosen. Flip over onto a cake stand and remove from the pan.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 49.9 g, Fat 0.2 g, Fiber 0.5 g, Protein 7.4 g, SaturatedFat 0.1 g, Sodium 117.4 mg, Sugar 36.6 g
CAFE AU LAIT COFFEE CAKE
A moist, delicious coffee time treat from the 1998 Milk Calendar. I have increased the baking time from the original recipe as I find the centre is still very doughy after only one hour in the oven.
Provided by Irmgard
Categories Breads
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Butter a 9" springform pan.
- To make the crumb topping, stir together the instant coffee, brown sugar, flour and cinnamon in a medium bowl.
- Cut in the butter until crumbly and stir in the chocolate chips and pecans.
- Set aside.
- To make the cake, beat together the butter and sugar in a large bowl until light.
- Add the eggs, one at a time, beating well until smooth.
- Beat in the sour cream.
- Dissolve the instant coffee in the warm water and beat into the egg mixture.
- In a small bowl, stir together the remaining dry ingredients.
- On low speed, gradually add the dry ingredients, alternating with milk. There should be three additions of dry and two of wet ingredients.
- Beat well after each addition.
- Spread 1/2 of the batter into the prepared pan and sprinkle with 1-1/2 cups of the crumb topping.
- Cover with the remaining batter and sprinkle with the remaining crumb topping.
- Bake for 65 to 80 minutes or until a toothpick inserted into the centre comes out clean.
- If the top begins to brown too quickly, loosely cover with foil.
Nutrition Facts : Calories 844.5, Fat 47.6, SaturatedFat 22.5, Cholesterol 123.2, Sodium 560.4, Carbohydrate 98.9, Fiber 4.5, Sugar 50.6, Protein 11.9
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