MyBlogSpark provided us with a baking gift set, complete with a pan, rolling pin, a couple rubber utensils and a timer to be able to do a blog post on Betty Crocker's Gluten Free Baking Mixes.
So, we went out and picked up a Betty Crocker Gluten Free Pancake and Baking Mix. This mix is your all-in-one gluten free flour combination and it works great. We found a regular cake recipe and changed it up some to fit what we needed and so that it would be gluten-free.
Delicious, classic — and Gluten Free!
Now, Gluten Free baking gets even easier (and tastier!) with two all-new additions to the delicious line of Betty Crocker Gluten Free baking products — introducing Gluten Free Sugar Cookie mix and All-Purpose Gluten Free Rice Flour Blend.
Smart moms already trust the great taste of Betty Crocker Gluten Free Brownie, Cookie and Cake mixes that the whole family can enjoy, and now beginner-to-expert bakers can use mixes or create from scratch delicious recipes year-round!
So why are Gluten Free moms choosing Betty Crocker?
• Taste — Our consumers rave about the great taste of our Gluten Free products. Check out some of the great comments here.
• Shareable — You can make one dessert for the whole family.
• Normalcy — You can feel "normal again" baking for your family just like before you went gluten free.
The cake we chose to make was a spice cake. Here's the recipe below. Enjoy! (Remember you can always click the "Printer Friendly" button at the bottom of each blog post to print the recipe out)
Gluten-Free Dixie Spice Cake with Caramel Frosting
2 1/4 Cups Betty Crocker Gluten Free Baking Mix
1 1/4 cups firmly packed brown sugar
1/2 cup sugar
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/8 teaspoon clove powder
1 cup milk
2/3 cup coconut oil*
1 teaspoon vanilla
1/2 cup coconut oil or butter
1 cup firmly packed brown sugar
1/4 cup milk
3 cups powdered sugar
1/2 teaspoon vanilla
Stir until well moistened and mixed together.
3. Grease your pan(s). Because this recipe makes a 13"x9" cake, we used two 8"x8" pans.
4. Fill the pan with the batter - about 1/2 full.
5. Bake in 350 degree oven for 30-45 minutes or until toothpick inserted comes out clean and the edges are a light golden brown.
6. For the frosting: In medium saucepan, melt coconut oil or butter. Add brown sugar, cook over low heat for 2 minutes, stirring constantly. Add milk, continue cooking until mixture comes to a rolling boil. Remove from heat. Gradually add powdered sugar and vanilla, mix well. If needed, add a few drops of milk for desired spreading consistency. Spread over cooled cake.
Because I was baking with a friend of mine who is 6 years old, we added some food coloring to the frosting to give it a purple hue. We also topped our cake with Toffee Pieces.
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