This is a box cake from Hodgkin's Mill, and it's better than traditional box mixes. The secret is to follow the instructions to the letter, down to the sequence of ingredients. The batter is thick; it doesn't have all the air you have in traditional mixes with gluten. As a result, the cake is dense but will not give you a bloated feeling; in fact, you'll feel satisfied, moreso that with flour-based cakes. The icing I made from scratch with whipped butter, confectioner's sugar, and milk. I served this to my whole family, and they really liked it. It has been over a year since I've had a devil's food cake, so it was cause for a celebration.
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My brother, who had to reinvent cooking for himself after a heart transplant in 1994, came over today along with my oldest son, and we set ourselves to cooking gluten-free stuff. We have started with a lot of traditional staples, and this fudge pie is a tribute to my oldest son's grandmother, Peggy Davis, who died in 2001 of colon cancer. She taught me most of what I know about cooking anything, and one of the first pies she let me fly solo on was fudge pie. We made the gluten-free crust from brown rice flour using a basic pie crust formula, only we substituted a stick of butter for 1/2 cup of vegetable oil. This gave us a biscuit like dough we could work. The whipped cream is homemade from heavy whipping cream, sugar, and a little labor with a mixer. Everyone agreed it tasted a lot like the previous version made with white, refined flour. I suggest watching it closely and removing it from the oven when the outside is firm but moist and the inside is underdone, although it is normal to have a "crust" develop on top. Homemade Whipped Crème 1/4 cup heavy whipping crème Mix the crème in a bowl until it turns thick and doubles its quantity. As it reaches desired thickness, add 1-2 teaspoons of sugar for desired taste. Fudge Pie Crust 2 cups brown rice flour 1 stick butter melted 1 tsp baking powder 1 tsp baking soda Filling 1/4 cup brown rice flour 1/4 cup cocoa 2 cups sugar 3 eggs 1 stick butter Mix wet ingredients first. Melt butter if needed. Add flour, cocoa, and sugar. Mix with spoon or fork until all ingredients are wet. |
Author
Mother, writer, reformed culinary disaster, Andrea Mosier shortlisted for the Dundee International Book Award for Fire Eater and was a finalist for the Eric Hoffer Award for prose in 2014. "The Illuminated Man" will appear in the first edition of Serendipity. Her legendary potato salad recipe appears here on the June 5 entry. Archives
February 2019
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