Chocolate cake with black raspberry green tea frosting
March 10, 2012 § 4 Comments
A food post! At long last!
I must confess upfront that this is not an entirely purist recipe. Why? Because for the cake I used (gasp!) a mix.
In my defense, it is an excellent gluten-free chocolate cake mix by Pamela’s. I am not gluten-free, though I think it’s wise to incorporate other flours into our diets. More importantly, my brother is gluten-free, and I wanted him to be able to have some. And in my (limited) experience with gluten-free baking, these mixes are such a nice foolproof way to go.
I whipped up the mix with eggs, milk, oil. I added a bit of xylitol because it didn’t seem quite sweet enough.
And then the frosting. Oh. Easy and delicious!
Pamela’s Gluten-Free Chocolate Cake Mix OR
Your favorite rich chocolate cake recipe.
Two sticks butter (blend)
Several cups powdered sugar (blend in till it feels right. Taste liberally!)
Make some black raspberry green tea. Pour in small amounts of green tea, again, making sure that your consistency feels right. Adjust sugar as needed.
Open a packet of the black raspberry green tea and pour in! (If you have loose leaf, crush it into small pieces, and use about a tablespoon.)
Frost the cake once it has cooled.
Share with your friends.