Prep Time30 minsCook Time35 minsTotal Time1 hr 5 mins
Base:
½ cup water
¼ cup butter (not margarine)
2 eggs
Filling:
1 (3.4 oz) pkg of instant pudding (any flavor)
1 ¼ cups milk
½ tsp vanilla
8 oz cool whip
Topping:
¼ cup semi-sweet chocolate chips
1 tbsp butter
1 tbsp milk
½ tsp vanilla
½ cup powdered sugar
2Combine the water and butter in a medium saucepan and bring to a boil. Add Eating Gluten Free All-Purpose Flour, stirring until the dough forms a ball. Remove from heat and pour into a medium bowl. Add eggs, one at a time, beating well with an electric mixer after each. Pile dough in a circle on a lightly greased cookie sheet.
3Bake for 35-40 minutes or until lightly browned. Remove from oven and cool completely. (The cake will be relatively flat, not puffy like a cream puff.)
4While the cake is cooling, make filling and topping. For the filling, combine pudding and milk. Mix well. Add vanilla and cool whip. Beat with a hand mixer.
5Make the topping by melting chocolate, butter, and milk in the microwave for 60 seconds, stirring after every 30 seconds.
6Stir in vanilla and powdered sugar. Put the topping in a sandwich bag.
7Carefully slice the cake ring into two semi-circles. Spread filling on one semi-circle. Put the other semi-circle on top.
8With a toothpick, poke a hole in the bag containing the topping. Drizzle the topping over the cake. Refrigerate for at least 10-20 minutes before serving in order to set the topping.
Ingredients
Base:
½ cup water
¼ cup butter (not margarine)
2 eggs
Filling:
1 (3.4 oz) pkg of instant pudding (any flavor)
1 ¼ cups milk
½ tsp vanilla
8 oz cool whip
Topping:
¼ cup semi-sweet chocolate chips
1 tbsp butter
1 tbsp milk
½ tsp vanilla
½ cup powdered sugar
Directions
2Combine the water and butter in a medium saucepan and bring to a boil. Add Eating Gluten Free All-Purpose Flour, stirring until the dough forms a ball. Remove from heat and pour into a medium bowl. Add eggs, one at a time, beating well with an electric mixer after each. Pile dough in a circle on a lightly greased cookie sheet.
3Bake for 35-40 minutes or until lightly browned. Remove from oven and cool completely. (The cake will be relatively flat, not puffy like a cream puff.)
4While the cake is cooling, make filling and topping. For the filling, combine pudding and milk. Mix well. Add vanilla and cool whip. Beat with a hand mixer.
5Make the topping by melting chocolate, butter, and milk in the microwave for 60 seconds, stirring after every 30 seconds.
6Stir in vanilla and powdered sugar. Put the topping in a sandwich bag.
7Carefully slice the cake ring into two semi-circles. Spread filling on one semi-circle. Put the other semi-circle on top.
8With a toothpick, poke a hole in the bag containing the topping. Drizzle the topping over the cake. Refrigerate for at least 10-20 minutes before serving in order to set the topping.
