Gluten-Free Café au Lait Cake
Gluten-Free Café au Lait Cake might be a good recipe to expand your dessert recipe box. One portion of this dish contains roughly 6g of protein, 18g of fat, and a total of 381 calories. This gluten free recipe serves 10. A mixture of eggs, whipped milk chocolate frosting, devil's food cake mix, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 3 hours and 30 minutes.
Instructions
Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch round pan with shortening.
Dissolve 1 tablespoon coffee in 1 cup water. In large bowl, beat coffee mixture, cake mix, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly.
Bake 8-inch or 9-inch pan 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
Dissolve 2 teaspoons coffee in 1 tablespoon cool water. Stir 2 teaspoons of the coffee mixture into frosting. In medium bowl, mix whipped topping and remaining coffee mixture; gently stir in 1/4 cup of the frosting mixture.
Cut cake in half horizontally.
Place 1 cake layer, cut side up, on serving plate.
Spread with half of the whipped topping mixture (about 3/4 cup) to within 1/4 inch of edge.
Place other cake layer, cut side down, on top. Frost side and top of cake with frosting. Pipe remaining whipped topping mixture around top of cake. Refrigerate 1 hour or until chilled.
Garnish top of cake with espresso beans. Store covered in refrigerator.