A friend of ours was throwing a large 3 day birthday-bash. They had a large sheet cake lined up for all the gluten-eating guests, but nothing for herself (the birthday girl).

Our friend asked Peg if she could make a gluten-free German Chocolate Cake.

Instead of standard sized cake, Peg decided to make a doz. cupcakes and this mini-cake.

The cake was a hit! Our friend was so excited she dug into it immediately and shared it with a few other gluten-free guests.

Another gluten-free guest headed directly for the cupcake container after seeing the mini-cake.

Peg is becoming quite the Google Master. She found the recipe in a cake baking forum - without any help from me.



After reading through the forums posts, it appears this recipe is from The Cake Mix Doctor Bakes Gluten-Free book by Anne Bryn. The premise of the book is to take ordinary [gluten-free] cake mixes, "doctor them up" and make them better! This is one cookbook we don't have.

Here is the cake recipe and frosting recipe

This mini-cake was made in 4 1/2" tart pans. We sliced the top off of the bottom layer to make it flat.

The rest of the batter went to make cupcakes.

Tags: Rice Flour, German Sweet Chocolate, Gluten-Free Yellow Cake Mix, Gluten-Free Vanilla Instant Pudding, Milk, Vegetable Oil, Eggs, Vanilla Extract, Evaportated Milk, Sugar, Unsalted Butter, Egg Yolk, Sweeted Flaked Coconut, Pecans