Okay, here is the cake! And here is the Recipe. It was different for sure, but people seemed to like it.
Vanilla Cake
# of Servings: 2 Layer 8" Cake
Ingredients
2 cups white rice flour
1 cup brown rice flour
1 3/4 cup sugar
1 1/4 cup water
1/2 cup shortening
3 Tbsp water, 3 Tbsp canola oil, 2 Tbsp baking powder, mixed together
2 1/2 tsp baking powder
1 tsp salt
1 1/2 tsp vanilla
Instructions
Preheat oven to 350 degrees F. Grease and flour 2 8" cake pans set aside.
In a large bowl, combine all ingredients. Using an electric mixer, beat until all ingredients are well mixed, about 4 minutes should do it.
Immediately pour the batter into the 8" cake pans. Bake for 40-50 minutes, until tooth pick in center comes out clean.
Cool the cakes in the pans for about 10 minutes before removing them to a wire rack(s).
Only frost when completely cooled.
Substitutions
Use dairy, egg, soy, corn, wheat and/or gluten free ingredients as needed.
This recipe is free of:
Milk Peanut Egg Soy Tree nut Corn
Gluten Wheat Fish Shellfish Sesame
AND THIS IS THE ICING::
Ingredients
4 cups powdered sugar (1 pound)
2 Tbsp water, milk, soy milk, or rice milk
1 cup shortening
1 tsp clear vanilla extract
1/2 tsp butter flavoring (optional)
paste food coloring (optional)
Instructions
Cream all ingredients. Store in tightly covered container in refrigerator.
Comments
You can add any paste food colouring to this and it won't change the consistency.
Substitutions
To avoid soy, select soy-free shortening. To avoid corn, select corn-free confectioner's sugar. To avoid wheat, select wheat-free confectioners's sugar. Verify safety of flavorings and colors.
