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Ingredients Jump to Instructions ↓

  1. 1 1/4 cups unsalted butter , chopped

  2. 1 1/4 cups white chocolate , chopped

  3. 2 1/4 cups firmly packed brown sugar

  4. 1 1/2 cups water

  5. 1 teaspoon vanilla extract

  6. 4 eggs , lightly beaten

  7. 2 2/3 cups gluten-free flour , mixture (Number Two)

  8. 1 1/2 teaspoons baking powder

  9. 1 teaspoon baking soda

  10. 1/2 cup butter , chopped

  11. 1 cup firmly packed brown sugar

  12. 1/3 cup milk

  13. 1 1/2 cups sifted icing sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to slow (150 degrees celsius).

  2. Grease and line the base and side of a deep 22 cm round cake pan, bringing paper 5 cm above the side of the pan.

  3. Combine the butter, chocolate, sugar and warm water in a medium saucepan, whisk over low heat until the chocolate is melted and the sugar is dissolved.

  4. Transfer mixture to a large bowl, cool for 15 minutes.

  5. Whisk in vanilla and eggs, then the flour mixture.

  6. Pour mixture into prepared pan.

  7. Bake in a slow oven for about 2 hours.

  8. Cover cake loosely with foil if it is over-browning.

  9. Cool the cake in the pan covered with a clean tea towel.

  10. ~CaramelFrosting~ Melt the butter in a small pan, stir in the brown sugar and milk and then bring to a boil.

  11. Cook, stirring, for about 3 minutes, cool.

  12. Add enough sifted icing sugar mixture to give a spreading consistency, stir until smooth.

  13. Spread cold cake with Caramel Frosting.

  14. Notes: Can be made 4 days ahead.

  15. Store in an airtight container at room temp.

  16. Uniced cake suitable to freeze. ?

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