Wheat free italian cream cake

 
                       WHEAT FREE ITALIAN CREAM CAKE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Desserts
                 Gluten-free
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5                    Eggs
      1/2   c            Butter -- softened
      1/2   c            Vegetable oil
    1       c            Honey
    1       tb           Vanilla
    1       c            Chopped nuts (optional)
      1/2   c            -Grated coconut -- or up to...
    1       c            Grated coconut (optional)
    1       c            Buttermilk
    1       t            Baking soda (heaping)
    1 1/2   c            AM Rice Flour
      1/2   c            AM Buckwheat Flour
 
   Separate the eggs.  Beat the whites until stiff, and
   set aside.  Beat the yolks, butter, oil, honey,
   vanilla, nuts and coconut together.  Measure the
   buttermilk into a quart measuring cup; stir in the
   soda and let set 30 seconds until foamy.  Mix the
   flours.  Alternately add the flours and the buttermilk
   to the butter mixture until thoroughly mixed.  Gently
   fold in the egg whites until barely mixed and still
   light.  Pour into a well oiled 9" x 13" cake pan.
   Bake at 350 F. for 35 to 45 minutes until a toothpick
   inserted in the center comes out clean.  Let cool.
   Spread cream cheese icing.
   
   ICING: Soften two 8 oz. pkgs. of cream cheese.  Beat
   with 1/2 cup honey and 1/2 cup maple or other syrup
   and 3 tsp. vanilla.  If needed, add a little non
   instant dry milk powder or a little milk to reach the
   desired consistency.
   
   Source: Arrowhead Mills "Recipes for Special Dietary
   Needs" tri-fold Reprinted by permission of Arrowhead
   Mills, Inc. Electronic format courtesy of: Karen
   Mintzias
  
 
 
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