Sunday, December 27, 2009

Gluten-Free Gooey Butter Cake

I wanted to make some items into Gluten Free recipes for my friend Sarah as a Christmas present. Being a single mom of two, working full time and feeding a family on a special diet due to Celiac's can be tough! So to help her out, I try to experiment with Gluten Free cooking from time to time and mark recipes that are Naturally Gluten Free for her to use to spice up their dinner menu.

A popular cake right now seems to be a Gooey Butter Cake in all its variations. Since my local grocery store has started carrying Betty Crocker's Gluten Free cake mixes, I decided to try it out. Gluten gives baking that light and fluffy texture so GF is thicker and denser which often changes the entire recipe. While this is called Cake, it makes for a chewy cake bar that is sinfully sweet and definately "gooey."

Gluten Free Gooey Butter Cake

1 box Gluten Free Yellow Cake Mix
1 egg
8 tbs butter room temperature or slightly melty

8 ounces Cream Cheese (room temp)
2 eggs
1 tsp vanilla
8 tbs butter, melted
18-20 ounces confectioner's sugar

Combine cake mix, egg and butter in mixer until a crumb forms. Press into bottom of greases pan (9 x 13). Mix Topping ingredients and pour over "crust". Bake for 40 minutes at 350. Let cool completely before serving.

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