Berries 'n Cream Cake
A mouth-watering gluten-free dessert layered with berries and whipped cream.
1 box yellow cake mix (e.g. Betty Crocker® Gluten Free)
1/8 teaspoon ground nutmeg
1/2 cup cold butter or margarine
2/3 cup milk
2 teaspoons pure vanilla extract
6 cups mixed fresh berries (blueberries, raspberries, sliced strawberries)
1/2 cup granulated (white) sugar
Sweetened Whipped Cream Ingredients
1 1/2 cups whipping cream
3 tablespoons confectioners' (powdered) sugar (e.g. gluten-free)
Preheat oven to 375°F/191°C) (350°F/177°C for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with cooking spray (without flour).
In large bowl, stir cake mix and nutmeg. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. In small bowl, whisk milk, vanilla and eggs; stir into crumb mixture until moistened. Spread in pan.
Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.
Meanwhile, in another large bowl, stir together berries and granulated sugar; set aside to allow juices to form.
Cool cake on wire cooling rack 10 minutes. Run knife around edge of pan to loosen cake. Cool at least 10 minutes longer.
In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high, beating just until soft peaks form.
Cut cake into 3 rows by 3 rows. Cut each piece horizontally in half. Spoon half of the berries and sweetened whipped cream over bottom cake pieces; cover with top cake pieces. Spoon remaining berries and whipped cream over cake.
Preparation Time: 20 minutes
Bake Time: 35 minutes
Cool Time: 20 minutes
Total Time: 1 hour 15 minutes
Substitute sliced fresh peaches for the berries. First, squeeze a bit of lemon juice over the peaches to keep them from browning.
A colorful mixture of berries tops this dessert offering a good source of fiber-without gluten. If you like, substitute a scoop of gluten-free vanilla ice cream for the sweetened whipped cream.
Store covered cake in refrigerator.
Amount per serving: Calories 510 (Calories from Fat 220), Total Fat 24 g (Saturated Fat 15 g, Trans Fat 1 g), Cholesterol 120 mg; Sodium 360 mg; Total Carbohydrate 68 g (Dietary Fiber 3 g, Sugars 41 g), Protein 5 g; Exchanges: 2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 4 1/2 Fat; Carbohydrate Choices: 4 1/2