Dessert

Italian Cream cake-gluten free is for Dessert.

Italian Cream cake-gluten free takes 20 minutes to prepare.

Italian Cream cake-gluten free takes 45 minutes to cook.

Italian Cream cake-gluten free makes 24 servings.

The ingredients for Italian Cream cake-gluten free are:

1/2 cup butter, softened
1/4 cup shortening
1/4 cup oil
2 C. sugar
5 large eggs, separated
1 T. vanilla
1 cup white rice flour
1/2 C potato starch flour
1/4 C tapioca flour
1 t. baking soda
1 t xanthan gum
1 1/2 t baking powder
1 C. buttermilk
1 C. flaked coconut

Here is how you make Italian Cream cake-gluten free:

Cream butter, shortening and oil with an electric mixer until fluffy;gradualy add sugar, beating well. Add egg yolks one at a time, beating until well blended. Add vanilla.Combine dry ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low spead until blended. Stir in coconut.Beat eggs whites until stiff peaks form, fold into batter. Pour into 3 9-inch round cake pans or one 13X9 that has been greased and floured. Bake 350 for 24-30 min for multiple pans, 45 min for oblong pan. Done witn wooden pick comes out clean. Frost with cream cheese frosting. Sprinkle with chopped pecansPecans can also be added to the cake mixture.Number of Servings: 24Recipe submitted by SparkPeople user TEDDYBEARDONNA.

The nutritional information for Italian Cream cake-gluten free is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 194.9

• Total Fat: 6.5 g
• Cholesterol: 44.6 mg
• Sodium: 114.7 mg
• Total Carbs: 28.0 g
• Dietary Fiber: 0.4 g
• Protein: 2.1 g

The dietary needs meet for Italian Cream cake-gluten free is Gluten Free