As I've mentioned before, I moved three months ago and had to move all the stuff that was in the pantry. I hate to admit the fact that there were two cases of Betty Crocker gluten free chocolate cake mix in my pantry. That's 10 boxes of cake mix...and this is what happens when you don't pay attention to the Amazon Subscribe and Save subscriptions.
As a part of my pantry clean-out challenge, I decided to play around with the cake mix. I have a bottle of Davy Crockett salted caramel whiskey I bought in Gatlinburg, so I decided I'd make a whiskey cake. So while I was cooking sloppy joes for the Philistines, I whipped up this cake.
The cake mix called for 3 eggs, 1 cup of water and 1/4 cup of butter. I kept the 3 eggs and then started modifying. Instead of a cup of water, I used 1/2 water and 1/2 whiskey. Just for kicks, to drop the fat content, I used a container of Chobani coffee-flavored Greek yogurt with chocolate chips instead of the butter. And I added a heaping tablespoon of Dagoba organic cocoa powder. Baked it at 350 for 40 minutes, and got...CAKE. It had the texture of brownies as opposed to cake, but that's not a huge deal. Gluten free cake doesn't have the greatest texture in the world, so I'll take brownie-like and be happy with it. The whiskey taste was very faint, so I probably could've used the whole 1 cup of whiskey.
Then the cake needed frosting. I'm not much of a frosting eater, and I have no desire to actually make frosting from scratch. There was no frosting in my pantry, but there was a jar of "Nutcracker Dip" that a friend gave me for my birthday.
It said it was a sweet mix of brown sugar and pecans. I'm not sure what the heck one would dip into it, but it looked like cake frosting when I opened the jar. So, .I heated it up and spread it on the cake. It was perfect on the chocolate cake. It's way too sweet for anything else I could imagine, but it made great cake frosting. And it's another item out of the pantry.
Brown-Eyed Guy likes whiskey...maybe I'll share some of my cake with him.
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