Here is a delicious italian cream cake recipe that I thought people might enjoy
Wheat Free Italian Cream Cake Recipe
Ingredients:
- 5 Eggs
- 1/2 c Softened Butter
- 1/2 c Vegetable oil
- 1 c Honey
- 1 tb Vanilla
- 1 c Chopped nuts (optional)
- 1 c Grated coconut (optional)
- 1 c Buttermilk
- 1 t Baking soda (heaping)
- 1 1/2 c AM Rice Flour
- 1/2 c AM Buckwheat Flour
Cake Directions:
- Separate the eggs.
- Beat the whites until stiff, and set aside.
- Beat the yolks, butter, oil, honey, vanilla, nuts and coconut together.
- Measure the buttermilk into a quart measuring cup; stir in the soda and let set 30 seconds until foamy.
- Mix the flours.
- Alternately add the flours and the buttermilk to the butter mixture until thoroughly mixed.
- Gently fold in the egg whites until barely mixed and still light.
- Pour into a well oiled 9″ x 13″ cake pan.
- Bake at 350 F. for 35 to 45 minutes until a toothpick inserted in the center comes out clean.
- Let cool.
- Spread cream cheese icing.
Icing Directions:
- Soften two 8 oz. pkgs. of cream cheese.
- Beat with 1/2 cup honey and 1/2 cup maple or other syrup and 3 tsp. vanilla.
- If needed, add a little non instant dry milk powder or a little milk to reach the desired consistency.
[Recipe Courtesy of Recipe Search]
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