I haven't made many bundt cakes (anyone else thinking Big Fat Greek Wedding right now?) and I haven't found my chocolate gluten free cake yet, but this baby is awesome! I did substitute homemade mayo for the sour cream as I can't do dairy and have no access to non-dairy dairy products out here in the hinterlands, and it was still wonderful. I also found a site that recommended brushing the bundt pan with a neutral refined oil (canola, vegetable, corn...) and then shaking 1/3 cup sugar around and coating the entire inner surface, so as the cake bakes it gets a crispy, lacy sugar shell which really makes it shine. I did cut the sugar in the recipe to 1 1/3 cups too, though it is still a little rich for my 'low sugar' diet...I'll just have to try and eat a smaller piece...yeah right! Enjoy!
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