Red Velvet Cake (ingredients below)
16 oz. of Cream Cheese Frosting
36 squares of Baker's Premium Chocolate Baking Squares (either white or chocolate)
1. Bake the gluten free red velvet cake
3/4C Vegetable Oil
1 1/2C Sugar
2 1/2C gluten free flour blend (mine: 1C brown rice flour, 1C tapioca flour, 1/2C white rice flour)
1t Baking Soda
1t xanthan gum
1 oz red food coloring (one bottle of McCormick)
2T cocoa powder
-Cream the oil and sugar together, then add in one egg at a time.
-Mix all the dry ingredients in a separate bowl.
-Add all the dry ingredients & the buttermilk in. Add them in four parts and alternate between the flour and buttermilk. Make sure to end with the dry ingredients.
-Make a paste with the vanilla, food coloring and cocoa powder, then add that in with the batter.
Bake at 350 degrees for 30 minutes in a 9x13 pan
2. Once the cake is completely baked and cooled, crumple it into a big bowl and add in the cream cheese frosting. This is where it gets messy. The frosting needs to be fully mixed in with the cake, so it is best to do it with your hands--kinda just mush it all in.
3. Roll into little balls. Cool little balls for several hours. I just put mine in the freezer for 2 hours, but whatever floats your boat.
4. Melt the chocolate in a saucepan on the stove (there are microwave directions, but I think melting it on a stove is safer). I did it in increments of 12 squares. Then, using a spoon, cover the cake bites fully with the chocolate.