Birthday Recipes

posted by 9 years ago

Chocolate Cake Times Three



Cherrybrook Kitchen Gluten Free Chocolate Frosting Mix


Cherrybrook Kitchen Gluten Free Chocolate Cake Mix

2 ½ sticks softened margarine

2 tablespoons rice milk

1/2 cup vegetable oil

1 cup cold water

2 teaspoons vanilla


For the Frosting:

COMBINE the softened margarine, rice milk and frosting mix at medium speed for 2 minutes until well blended

For the Cake:

HEAT oven to 350 degrees

GREASE the bottom and sides of a jelly roll pan

COMBINE oil, cold water, vanilla and mix in a bowl until well mixed, pour into pan

BAKE on the middle rack of your oven for 16-18 minutes, until toothpick inserted in the middle comes out clean

Version 1 You will need:

3 tablespoons confection sugar

IMMEDIATELY upon removing from the oven loosen edges of cake, invert cake onto a towel dusted with confectioners' sugar

TRIM 1/4-inch of hard crust off each long side of the jelly roll cake

BEGIN with the narrow side and roll the cake and towel up together

COOL cake on rack, seam side down, for 10 to 15 minutes

ONCE completely cool unroll and frost the cake, leaving ¼ inch edge around unfrosted

ROLL the cake back up with the frosting inside, set on a plate seam side down

SIFT remaining confectionary sugar over the top, garnish with your favorite fruit
SLICE as needed and enjoy!

Version 2 you will need:

1 pint raspberries

½ cup raspberry jam

2 tablespoon confection sugar

COOL the cake 10 minutes in the pan and then completely on a rack

CUT the cake out with a small round cookie cutter, making an even amount of disks

COMBINE ½ the raspberries with the jam using a fork

SPREAD ½ teaspoon of the jam mixture on ½ of the disks

TOP each with the other disk and holding together roll sides in confectionary sugar

USING a star tip drop frosting on the top of the two layer treat

GARNISH each with a raspberry

Version 3 you will need:

½ teaspoon peppermint extract

Mint leaves

COOL the cake 10 minutes in the pan and then completely on a rack

COMBINE the peppermint extract with the frosting mixing well

FROST the entire top of the cake

SLICE the cake into 2 “ x 3” bars

GARNISH each with a mint leave

Twinkie Cake


1- Pamela’s Products-Classic Vanilla Cake Mix


1 c. milk or substitute

4 Tbs. Authentic Foods-White Rice Flour Superfine

½ c. butter

½ c. Crisco-butter Flavor

1 c. sugar


Bake cake in 2, 8-inch round pans according to package directions. While cake is baking, begin making filling by boiling milk and flour over med-low heat. Remove from heat and immediately beat with a mixer until smooth. Cool completely. Next, beat butter, Crisco and sugar for 4 minutes. Add cooled milk and flour mixture and 2 tsp. gluten free vanilla, beat for 4 minutes more. When filling is smooth, spread ¼ of the filling between the two layers of cake and use the rest of the filling to frost the entire cake.

Orange - Vanilla Milkshakes


1 can (6oz.) frozen orange-juice concentrate

½ c. milk

¼ to ½ c. sugar

½ tsp. pure vanilla extract

1 c. ice cubes

In a blender, combine orange-juice concentrate, milk, sugar, vanilla, ½ c. water, and ice cubes; puree until smooth. Serve immediately.

Favorite Cheese Pizza

1 – 13 inch Olivia’s Oven pizza crust

7 oz. Ragu Homemade Style pizza sauce

1 c. pizza cheese


Preheat oven to 400 degrees. Spread sauce evenly over crust and top with cheese. Bake in the oven for 15-20 minutes. For a soft crust, bake pizza on a baking stone. For a crispy crust, bake pizza on a dark cookie sheet. This pizza is also great loaded with veggies, or with a dairy free cheese substitute.

Gluten-Free Play Dough


2/3 c. rice flour

1/3 c. potato starch flour or cornstarch

1/3 c. salt

2 tsp. xanthan gum

1 Tbs. cream of tarter

1 package unsweetened fruit drink powder, any flavor

1 Tbs. vegetable oil

1 c. warm water

Extra potato starch or cornstarch for kneading dough


In a medium-sized saucepan, combine the rice flour, potato starch flour or cornstarch, salt, xanthan gum, cream of tarter and drink mix powder. Add the oil and the warm water to the flour mixture and mix well. Heat the mixture over medium heat mixing well for about one minute, or until the mixture thickens and pulls away from the sides of the pan. Remove from heat. Turn the dough out onto a cornstarch-floured board or waxed paper. Knead in enough potato starch until the dough is no longer sticky. Store in an airtight container or zip bag when not in use. If the dough becomes too thick or slightly dry after using, heat in the microwave on high for about 30 seconds and knead.

tags:  cake, desserts, milkshake, chocolate, twinkie
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