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Title: Wheat Free Italian Cream Cake
Categories: Cake Dessert Glutenfree
Yield: 1 Cake
| 5 | Eggs | |
| 1/2 | c | Butter; softened |
| 1/2 | c | Vegetable oil |
| 1 | c | Honey |
| 1 | tb | Vanilla |
| 1 | c | Chopped nuts (optional) |
| 1/2 | c | -Grated coconut; or up to... |
| 1 | c | Grated coconut (optional) |
| 1 | c | Buttermilk |
| 1 | ts | Baking soda (heaping) |
| 1 1/2 | c | AM Rice Flour |
| 1/2 | c | AM Buckwheat Flour |
Separate the eggs. Beat the whites until stiff, and set aside. Beat the yolks, butter, oil, honey, vanilla, nuts and coconut together. Measure the buttermilk into a quart measuring cup; stir in the soda and let set 30 seconds until foamy. Mix the flours. Alternately add the flours and the buttermilk to the butter mixture until thoroughly mixed. Gently fold in the egg whites until barely mixed and still light. Pour into a well oiled 9" x 13" cake pan. Bake at 350 F. for 35 to 45 minutes until a toothpick inserted in the center comes out clean. Let cool. Spread cream cheese icing.
ICING: Soften two 8 oz. pkgs. of cream cheese. Beat with 1/2 cup honey and 1/2 cup maple or other syrup and 3 tsp. vanilla. If needed, add a little non instant dry milk powder or a little milk to reach the desired consistency.
Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
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