^[1]Last week I hosted a contest to the reader with the most enticing easy box cake recipe that could be used with the new gluten-free Betty Crocker mixes. You responded with a wealth of yummy sounding recipes, many of which made my mouth water. Unexpectedly last week we also found that my new daughter may have a sensitivity to dairy, and since I wanted to make samples of the top few recipes (and actually get to eat them) we ended up leaning towards recipes that could be adapted to be dairy/casein-free. From the very beginning, the DH was sure which recipe he most wanted me to make… Robin’s chocolate cherry cake. I was personally bewitched by the eggless apple cake (which I did end up making as well), Wendy’s Peanut Butter Fudge Bars and Katrina’s Poppy Seed Cake. However, the last two were rather dairy-dependent, and I had promised to let the DH choose our contest winner. After I tasted the cherry chocolate cake I knew we had a winner- and I was sure when the DH gobbled down multiple pieces that night and requested it for his birthday cake. The dairy-free chocolate frosting I made was also a big hit. While I’m usually a “from scratch” kind of girl, sometimes it is nice to have an easy option taking advantage of some of the great new gluten-free mixes. Thank you to Robin and all the participants that shared their delicious recipes! If you get a chance to try any of the other entries, do let me know how they turn out in the comments.

Vegan Dairy-free gluten-free Chocolate almond frosting recipe Sauces & Condiments [2]  American [3]

Ingredients 8 oz. powdered sugar (half of 1 lb box) plus 1/6 cup 1/2 cup unsweetened cocoa powder 1/2 cup earth balance margarine stick, melted 1 tsp. vanilla 1/2 tsp. almond flavoring 1/8 cup rice milk (+more as needed for desired texture) Directions Sift sugar and cocoa together into a medium bowl. Add melted margarine and flavorings and stir together. Add rice milk as needed to get it to spread nicely. Enjoy! Notes We served this on a chocolate cherry Gluten-free Betty Crocker cake. The DH loved it and didn’t miss the dairy at all.

Rating:  7 Original Source:  Inspired by internet research, but my own original creation. Please do not replicate without my permission. Recipe ID:  1441 Added:  August 9, 2009 Last Modified:  August 12, 2009

Robin’s Gluten-free Betty Crocker Chocolate cherry cake recipe Dessert [4]  Alternative Grains [5]  American [3]

Ingredients 1 box Gluten-free Betty Crocker’s devils food cake mix 1 (21-ounce) can cherry pie filling 1 teaspoon almond extract 1 tsp. vanilla flavoring 2 eggs Gluten-free chocolate frosting (homemade or store bought) Directions Spray square cake pan with nonstick baking spray or margarine and sprinkle with gluten-free flour and set aside. In large bowl, combine gluten-free cake mix, cherry pie filling, almond extract, and eggs. Beat until well mixed, then beat 1 minute at medium speed. Pour into prepared pan. Bake at 350 degrees F for 25-30 minutes or until cake is set. Cool and frost with favorite chocolate frosting mix. Notes I’d like to experiment with fresh or frozen cherries in a thickened sweet sauce in the future…

Rating:  8 Original Source:  Robin’s entry for my Betty Crocker Recipe Mix Contest Recipe ID:  1443 Added:  August 12, 2009 Last Modified:  August 12, 2009