I am always on the look out for cake recipes that I can alter to fit our allergy restrictions. Most of the time, we are safe with recipes that only call for one egg. It can either be eliminated or substituted. However, cakes with 2 or more eggs often will not taste right or rise correctly with substitutes. That fact does not always stop me from trying though!
My latest venture was Smores Cake. I have been holding onto this recipe for a while now since it called for 2 eggs in the batter and 4 eggs in the frosting. With a few successful substitutions, we came out with a delicious cake that combined some of our favorite flavors from summer.
Smores Cake (nut and egg free)
1/2 cup unsalted butter
1.5 cups sugar
1.5 T vinegar
1 T baking soda
2/3 cups chocolate chips (Hersey's brand)
2 cups flour
1 tsp baking powder
1 tsp salt
1.5 cups milk
1 tsp vanilla
Cream butter and sugar. Combine vinegar and baking soda and pour into butter/sugar and whip. Melt chocolate and pour into mix and whip. Add rest of the ingredients and whip. Pour batter into 13x9 greased and floured baking pan.
Topping:
3/4 cup graham cracker crumbs
1/2 cup unsalted butter
Melt butter and pour into crumbs. Mix with fork. Sprinkle crumbs over cake batter. Bake at 375 deg. for 30 - 35 minutes until toothpick comes out clean from center of cake. Cool.
Frosting:
1.5 + cups of mini marshmellos
2 T butter
4 T water
1 cup sugar
2 tsp vanilla
Combine all ingredients, except vanilla, and put in microwave until marshmallows are soft. Add vanilla and mix ingredients together to create a smooth frosting. Some marshmallows can stay formed. Spread frosting over cool cake.
Enjoy!
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