gluten free hot milk cake w/lemon filling
OMG! For all ya'll who have gone Gluten Free, ya'll know the quest for good, moist and tasty is an uphill journey. Through trial and error, this is a moist and tasty find.
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prep time
cook time
method
Convection Oven
yield
Ingredients
- 1 package gf yellow cake mix
- 1 package dream whip (dry)
- 2/3 cup milk
- 4 - eggs
- 2 teaspoons gf vanilla
- 1 stick butter or margarine
- 3 - egg yolk
- 1 can sweetened condensed milk
- 1/2 cup fresh squeezed lemon juice
How To Make gluten free hot milk cake w/lemon filling
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Step 1Mix cake mix and dream whip together
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Step 2Heat milk and butter until butter is melted and milk is hot. NOT SCALDED! Pour into cake mixture.
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Step 3Add 4 eggs and vanilla. Beat until batter is smooth. Pour into 2 8-inch cake pans. Bake following package directions. When done, remove from oven and let cakes cool on wire wrack.
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Step 4For Lemon Filling: Mix together the 3 egg yolks and sweetened condensed milk until well blended. Add lemon juice, mix well. Refrigerate until set and cakes are completely cooled. Run a bead of frosting around top of bottom layer cake to hold lemon filling. Fill center of cake with the filling. Add top layer carefully, try to avoid "mashing" top, you don't want the filling to ooze out from between the layers. Frost sides and top of cake with remaining frosting. Refrigerate leftovers.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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