I've recently discovered my new family favorite holiday tradition dessert, it started with this gluten free chocolate bundt cake recipe, which I tweaked by using homemade mayo (1 whole egg, 1 tbsp apple cider vinegar, and 1/2 cup canola oil whisked slowly together) instead of the sour cream and cut the sugar to 1 1/3 cups and then adding a sugar-lace crust to the outside by oiling and sugaring the bundt pan before adding the batter and baking. Now it has mutated into a pie, but such a lovely pie! When I was a kid my mother used to make a chocolate chip date cake (apparently called a West Haven cake) that had sugar and chocolate chips on top and I loved it, and wondered if I could do the same to my beloved bundt. Instead of a bundt pan I used two 10" glass pie plates. I coated both with canola oil and sugar then divided the batter between them, spreading it out and topped with chocolate chips and granulated sugar before baking. The results were pretty and tasty and a new family tradition, which is saying something for a dairy free and gluten free confection! Enjoy!
