Chocolate 'n Cinnamon Coffee Cake
· 2 cups Gluten Free Pantry French Bread & Pizza Mix (pictured above)
· 1 tsp. baking powder
· 1 tsp. baking soda
· 1 cup sugar
· 1 package instant vanilla pudding (1.85 oz. - usually Royal brand)
· 1 cup sour cream
· 4 eggs, beaten
· ½ cup oil
· 1 tsp. gluten-free vanilla
Mix all ingredients together and beat for 5 minutes.
Combine Sugar Mixture:
· ½ cup sugar
· 1 tsp. cinnamon
· 1 tsp. cocoa
· ½ cup chocolate chips (I prefer semi-sweet)
· ½ cup walnuts (optional)
Preheat oven to 350°. Sprinkle half of sugar mixture into a greased 10-cup bundt pan. Pour half of batter over the sugar mixture then sprinkle in remaining sugar mixture, and then add the rest of the batter on top. Bake 45 minutes or until toothpick inserted in the center of the cake comes away clean.
· 1 tsp. baking soda
· 1 cup sugar
· 1 package instant vanilla pudding (1.85 oz. - usually Royal brand)
· 1 cup sour cream
· 4 eggs, beaten
· ½ cup oil
· 1 tsp. gluten-free vanilla
Mix all ingredients together and beat for 5 minutes.
Combine Sugar Mixture:
· ½ cup sugar
· 1 tsp. cinnamon
· 1 tsp. cocoa
· ½ cup chocolate chips (I prefer semi-sweet)
· ½ cup walnuts (optional)
Preheat oven to 350°. Sprinkle half of sugar mixture into a greased 10-cup bundt pan. Pour half of batter over the sugar mixture then sprinkle in remaining sugar mixture, and then add the rest of the batter on top. Bake 45 minutes or until toothpick inserted in the center of the cake comes away clean.
I've done alot of gluten free baking and this is by far, one of the best cakes I've ever tasted & I know my gluten free husband would agree. :) You can't tell at ALL that it's gluten free. Needless to say, it didn't last long at our house.. and I would say it's best warm out of the oven. We omitted the nuts from the recipe and it still worked wonderfully. And the recipe only uses about half the box of the Gluten Free Pantry mix, so we can make yet another cake with it *yea!*
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