Gluten-Free Makeovers (75 page)

Make the filling: Using a stand mixer fitted with the whisk attachment or a handheld mixer, beat the egg whites and salt on low speed until foamy, about 5 minutes. Add the confectioners’ sugar and beat at high speed until the stiff peaks form. In a bowl, mix the coconut with the flour blend. Fold into the egg whites. Fold in the vanilla and chocolate chips and set aside.

Make the cake: Preheat the oven to 350°F. Spray a 10-cup Bundt pan with vegetable spray.

Combine the flour blend, cocoa powder, baking powder, and baking soda in a bowl; set aside.

Using the paddle attachment on a stand mixer or a handheld mixer, beat the butter and sugar until fluffy. Add the eggs and egg yolk one at a time, beating after each addition. While the mixer is on low speed, add the flour mixture alternately with the milk, beginning and ending with the flour mixture and mixing until each addition is just incorporated.

Spoon one third of the batter into the bottom of the prepared pan. Smooth the top with a rubber spatula. Spoon the coconut filling over the batter, making sure that the filling does not touch the sides of the pan. Smooth, patting the mixture down slightly. Spoon the remaining batter over the filling and smooth the top.

Bake for 45 to 50 minutes, until a tester inserted into the center comes out clean and the top springs back to the touch. Let cool in the pan for 10 minutes, then loosen the edges and invert the cake onto a serving plate. Cool completely.

Make the glaze: Melt the butter in a medium saucepan over medium heat. Add the confectioners’ sugar, cocoa powder, milk, and vanilla. Remove from the heat and whisk until blended and smooth. Add more sugar or milk, if needed, to reach desired consistency. Drizzle over the cooled cake, letting the glaze run down the sides. Store at room temperature.

Prepare the batter of a commercial chocolate cake mix according to the package directions and assemble and bake according to the Bundt cake recipe. You will need roughly 4¾ cups dry mix to have enough batter for this cake.

VARIATION: Makes 3 dozen cupcakes. Assemble according to the directions above, filling three 12-cup muffin tins with the batter and filling, being careful not to overfill the cups. Bake 18 to 20 minutes. Spoon the glaze over the cooled cupcakes.

This may win the longest-title-in-the-book award. However, the recipe is so good it deserves this honor, and others! The glaze packs a ginger “punch.” Adjust the amount to suit personal taste. Add ¼ cup chopped crystallized ginger to the batter if you are a true ginger lover.

Make the cake: Preheat the oven to 350°F. Lightly grease a 10-inch springform pan.

Combine the milk and cider vinegar in a small bowl; set aside.

Combine the chocolate, oil, molasses, and butter in a small saucepan over medium heat and cook until melted, stirring often. Remove from the heat and set aside.