RECIPE CORNER

As you know I’ve been getting EMBRACING THE MOON ready to go up in e-format. I hoped to get it up by August 1st but it’s going to be more mid-month, I think. Getting a lot closer, though. And I honestly hope to be able to put NIGHT SHIVERS up early, but not going to give you a promise on that just yet.

One of the reasons I’m taking longer with it is because I decided to convert all the recipes in it to gluten/dairy free ones. Back then, I was eating both even though they were bad for me. Now, I’m not.

So today I tested a Black Forest Cake recipe that I had in there, only I changed it, and boy was it a change for the better. I decided to give you a free look at the recipe change–and hope you enjoy making it. (Sigh, I’m sending a good share of it home with my assistant Andria, and with a friend tonight so I won’t over do the sugar).

Please do NOT reprint this on any other sites or hand it out. It is copyrighted and I will be pissed if you do. You CAN print out a copy for your own files.

For the cake:

1 box Cherrybrook Kitchen gluten free chocolate cake mix
3/4 cup water
1/4 cup oil
1/4 cup Chateau Monet Framboise
1 cup thawed, pitted, drained, dark cherries

Beat mix, water, oil, and Framboise in mixing bowl–beat till thoroughly mixed.
Stir in cherries.Bake in 350 degree oven for 27 minutes. Then turn off oven, keep door closed, and take out 8 minutes later. Run knife around the edge. Cool for 20 minutes. Then turn onto plate and cool in refrigerator for forty-five minutes.

For the frosting:

1 cup dairy free margarine
4 cups powdered sugar
1/4 cup Chateau Monet Framboise

Beat margarine till light and fluffy. Add in 2 cups of the powdered sugar. Add in Framboise. Beat well.
Add in rest of sugar. Beat till very light and fluffy–will have almost a whipped-cream texture. Chill.

Putting it together:

Remove cake from refrigerator. Spread thick layer of frosting over top, evenly. (There will be frosting leftover). Arrange 1 cup thawed, drained, pitted dark cherries on top of the cake in decorative pattern. Grate 1 square of dark chocolate over the top (make sure it’s dairy free).

Serves 12–the cake is very rich and a small piece is all you need. 🙂 (Or serves one person twelve times! I’m not judging!).

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Gluten/Dairy Free Black Forest Cake & An Update on Embracing the Moon
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5 thoughts on “Gluten/Dairy Free Black Forest Cake & An Update on Embracing the Moon

  • 07/31/2015 at 10:12 am
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    My granddaughter needs gluten/dairy free and this looks great. Can’t wait to try it. Thank you for sharing.

    Reply
  • 07/31/2015 at 9:55 am
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    I LedOL at your last line – thank you for not judging me!

    Reply
  • 07/30/2015 at 5:22 pm
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    Oh this looks so good! Nom! I have an auto immune disease, so staying away from white flour is a good idea. It’s so awesome to be able to find gluten free foods in a regular grocery store now.
    I love to bake when I’m feeling ok. As an Earthy Taurus, it’s kinda my thing.:)
    I actually do remember the old version of this recipe. I found that book in a little store called Mother Moon several years ago.
    Take care. Hugs for your kitties. I have 4 myself.

    Reply

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