Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

FareShare Recipes

Search our Recipe Archives.  Click Here!

Home | Chat | Recipes | Metrics | Cooking Temperatures | Members | Links

FareShare Gazette Recipes -- June 2001 - Y's


FareShare Chat Recipes.
FareShare Gazette Recipes.


Recipes Included On This Page

Yogurt Chocolate Cake

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index


FareShare Chat Recipes.
FareShare Gazette Recipes.

                      * Exported from MasterCook *
                        Yogurt Chocolate Cake - GF
Recipe By     :The Gluten-free Gourmet Cooks Fast and Healthy
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 4-06 Jun 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  GF Flour Mix
  1           teaspoon  xanthan gum
  2          teaspoons  baking powder
  1           teaspoon  baking soda
  1           teaspoon  Egg Replacer -- optional
  1              pinch  salt
  1                cup  boiling water
     1/2           cup  butter or margarine
     1/2           cup  cocoa
     3/4           cup  Egg Beaters® 99% egg substitute
                        or 1 egg plus 2 egg whites
  1 1/3           cups  sugar
     1/2           cup  plain yogurt
  2          teaspoons  GF vanilla
Author's note: This deliciously delicate chocolate bundt cake is a 
lightened variation of a recipe sent to me by Beth Hillson from The 
Gluten Free Pantry. For a richer, darker chocolate version, increase 
the sugar to 2 cups and the cocoa to 3/4 cup.
Preheat the oven to 350F.
Spray a bundt or tube pan with vegetable oil spray and dust with rice 
In a medium bowl, blend the flour mix, xanthan gum, baking powder, 
baking soda, Egg Replacer (if used) and salt. Set aside.
In a large mixing bowl, combine the water, margarine and cocoa; stir 
until the margarine is melted.
In a small bowl, beat the egg substitute until foamy. Add this with the 
sugar to the cocoa mixture and beat well with a wooden spoon. Beat in 
the dry ingredients until smooth. Add the yogurt and vanilla and mix 
well. The batter should be fairly thin.
Pour into the prepared pan and bake 50 minutes or until a tester comes 
out clean.
Let cool slightly before turning onto a serving plate.
The cake can be dusted with confectioners' sugar, frosted with your 
favorite frosting or drizzled with a thin icing of confectioners' sugar 
mixed with milk or lemon juice.
Makes 16 to 20 servings.
Chocolate-Cherry Bundt Cake: For a wonderful variation of the above 
cake, soak 1 cup of dried cherries in 1/3 cup Kirsch overnight. Add 
them to the batter with the yogurt.
Xanthan Gum: This is a powder milled from the dried cell coat of a 
micro organism called Xanthomonas campestris grown under laboratory 
conditions. It works as a substitute for the gluten in yeast breads and 
other baking with gluten-free flours. It is now available in some 
health food stores.
Source - The Gluten-free Gourmet Cooks Fast and Healthy by Bette 
Hagman;1996; ISBN 0-8050-3980-5.
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 5 June, 2001.
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 131 Calories; 6g Fat (41.1% 
calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 
16mg Cholesterol; 227mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean 
Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.


FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!