Navigating the wheat free, gluten free diet

Posts tagged ‘betty crocker’

Yummy and Unique: Chocoflan pleases all

My, what a happy week it’s been! I celebrated my 24th birthday Wednesday with  a completely gluten-free meal from Bonefish Grill that concluded a deliciously decadent GF macadamia nut brownie and a huge dollop of vanilla ice cream, followed by some low-key dancing to Motown hits at my favorite Gainesville gathering place, the Atlantic.

Then, Friday friends and I had a party, where my dear friend Miriam presented me with one of the most amazing things I had ever seen.  It was a flan.  It was a cake. It was a flancake.

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The  cake portion was made from Betty Crocker’s chocolate cake mix, but the rest was carefully and meticulously homemade, a lovely birthday surprise.  Naturally I asked Miriam to share the recipe with me so that its splendor could be shared by all.  It’s essentially making two desserts at the same time, one on top of the other, their individual flavors and textures blending to perfection in your mouth.

Here are Miriam’s instructions in her own words.  You’ll want to use a Bundt pan for this recipe, and have a roasting pan handy for the ensuing water bath.

Preheat oven to 325 (or whatever the back of the cake box recommends)

For the flan mixture, blend the following ingredients together:

1 can condensed milk
1 can evaporated milk
1.5 tsp vanilla
1tsp ground cinnamon
4 eggs

To prepare nonstick mold:

Put 2/3 Cup sugar in a small sauce pan, heat and stir until a caramel is achieved (do not burn!).

Pour the caramel in the mold and immediately with wooden spoon make sure the walls of the mold are covered with the caramel, which quickly hardens as it cools down.

Place the mold in a roasting pan (will use for water bath while baking)

To Prepare Chocolate Cake Layer

Prepare one box of gluten free box cake as indicated in the package, and pour into the prepared mold, even out the batter in the mold (it was kind of thick- regular box cake mixes are much more watery). Then, on top of the cake batter pour the flan mixture and cover with foil.

Finally,

Place roasting pan in the preheated oven, and add hot water to cover at least half of the cake mold. Bake for 40 min and remove foil. Then bake for another 30 min or so until toothpick comes out clean.

Make sure it cools down well before attempting to take it out of the mold.

Miriam, who was born and raised in Mexico, says, “We call it Chocoflan or ‘pastel imposible’  and of course you can make exactly the same steps with regular box cake.   Always use the temperature recommended by the box.”

Happy Birthday to me, indeed.

-Taylor

The Best Gluten free Chocolate Cake You’ll Ever Eat

Not too long ago, I caught my friend browsing the ingredients for chocolate cake at the grocery store.  Not wanting to be left out of the cake party, I saw this as a challenge.  To a quote a certain Internet meme:

I bought the same ingredients as him, except substituting Betty Crocker gluten-free chocolate cake mix for devil’s food cake mix.  The rest, I realized, was very similar to an old family favorite.  Then we headed home to cook the cakes back to back, GF first to ensure no cross contamination.  Obviously, I don’t know how his turned out.  But he knows how mine turned out, and I was assured my cake was equally as good (probably better than) the glutenful cake.  Moist, uber-chocolatey, and best of all it lasted for days.  He had to share with other gluten eaters.

What you’ll Need:

1 box Betty Crocker GF Chocolate Cake Mix

1 pkg. (3 oz.) instant chocolate pudding

1 (8 oz.) sour cream container

1/2 c. oil

4 eggs

1 (12 oz.) pkg. chocolate chips

A greased bundt pan

What you’ll do:

Spray the pan and preheat the oven to 350.

Mix cake mix, chocolate pudding, sour cream, and oil.

Add eggs, one at a time and beat, by hand or by mixer.  I used good old-fashioned handpower.

Add chocolate chips and stir.

Bake 1 hour, then leave it in the pan for 25 minutes to cool.

Flip it over, then sprinkle with powdered sugar (optional) after cooled.

The one thing I’ll say is that the cake didn’t quite rise to its full bundt potential, compared to the gluten-bundt.  Here are the delights side by side:

I see a certain beauty in its flatness.  And while this may have started as a challenge (in my mind), after 2 hours of cake-baking and 10 minutes of cake-eating, it felt like everyone had won.

-Taylor

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