german chocolate cake (gluten free)

How To Make german chocolate cake (gluten free)

• 1

  Make the cake: Place a rack in the center of the oven and preheat the oven to 350. Lightly mist two 9 inch round cake pans with vegetable oil spray, then dust them with the rice flour. Shake out the excess rice flour and set the pans aside.
• 2

  Melt the chocolate by breaking it into squares, placing it in a heavy saucepan over very low heat, and stirring constantly, about 5 minutes. Or place the chocolate squares in a medium size microwave safe glass bowl and microwave on high power for 45 seconds-1 minute, then stir until the chocolate has melted completely. Scrape the melted chocolate into a large mixing bowl.
• 3

  Place the cake mix, pudding mix, milk, oil, eggs, and 2 teaspoons of vanilla in the mixing bowl with the chocolate and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1-1 1/2 minutes longer, scraping down the side of the bowl again, if needed.
• 4

  The batter should look well blended. Divide the batter evenly between the 2 prepared pans, smoothing the tops with the rubber spatula. Place the pans in the oven side by side.
• 5

  Bake the cake layers until the tops spring back when lightly pressed with a finger, 18-22 minutes.
• 6

  While the cakes bake, make the coconut pecan frosting. Place the evaporated milk, sugar, butter, and egg yolks in a large saucepan over medium heat. Cook, stirring constantly with a wooden spoon, until thickened and golden brown in color, 10-12 minutes. Remove the pan from the heat and stir in the vanilla. Let the frosting cool to room temperature for a spreading consistency, 30 minutes, then fold in the coconut and pecans.
• 7

  When the cakes test done, transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another rack so that the layers are right side up. Let the layers cool completely, about 20 minutes longer.
• 8

  To assemble the cake, using a serrated knife, slice each cake layer in half crosswise. Transfer the bottom half of one layer, cut side up, to a serving plate. Spread the cut side with 1 cup of the frosting, then place the top half over it, cut side down. Spread the top of this layer with 1 cup of the frosting.
• 9

  Place the bottom of the second layer, cut side up, on top of the first layer. Spread that layer with another 1 cup of frosting. Place the top half of the second layer on top, cut side down. Pile the remaining frosting on top of the cake, spreading it out evenly and leaving the side of the cake bare. To make slicing easier, place the uncovered cake in the refrigerator until the frosting sets, 20-30 minutes.
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