Wednesday, December 31, 2008

Chocolate-Candy Cane Cake

It would have been so much nicer if I could have posted this recipe prior to Christmas, but I served it on Christmas Eve -- topped with birthday candles so we could sing "Happy Birthday" to Baby Jesus. And I didn't want to post it until I made sure my adjustments to the original recipe from Kraft Foods were good. And boy were they! Everyone loved this cake!

One thing I want to point out about the ingredients is the use of a pudding mix. There are MSPI-friendly pudding mixes, in particular many of the JELL-O brand mixes. Just double check the ingredients on the box, because I've seen the mixes both dairy-free and with dairy.

(By the way, this is a great short cut when you're craving dessert: Use an MSPI-friendly pudding mix and make it with rice milk. Since the rice milk is so thin, use about a quarter-cup less than the instructions call for on the box.)

You can also make this in a 9x13-inch pan. Just adjust your baking time.

Chocolate-Candy Cane Cake

1 pkg. (2-layer size) MSPI-friendly chocolate cake mix
1 pkg. (3.9 oz.) MSPI-friendly chocolate instant pudding
4 eggs
1 cup apple sauce
1/2 cup oil
1/2 cup water
1 cup MSPI-friendly semisweet chocolate chips, lightly chopped
18 small candy canes, coarsely crushed (about 1 cup), divided
1 container MSPI-friendly vanilla frosting (use more frosting, if you like it thick)
Peppermint flavoring, optional
Food coloring, optional

Heat oven to 350°F. Lightly grease 2 (9-inch) round cake pans. Beat first 6 ingredients in large bowl with mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 minutes. Stir in chocolate and 2 tablespoons crushed candy. Spoon into prepared pans.

Bake 35 to 40 minutes or until toothpick inserted in centers comes out clean. Cool 10 min. Loosen cakes from sides of pans with spatula or knife. Invert cakes onto wire racks; carefully remove pans. Cool completely.

If desired, mix together frosting with a few drops of peppermint flavoring and food coloring -- I made ours green for Christmas, at my daughter's request.

Fill and frost cake with frosting. Sprinkle with remaining crushed candy just before serving.

Keep refrigerated.

7 comments:

Anonymous said...

thanks for the tip on using Rice Milk w/pudding. I tried it once and yes, it was watery. Now I will try it again w/less rice milk! At least now I know it should work again.

Anonymous said...

Andrea,

Just wanted to leave a note to say hi. I live about 45 minutes outside of Omaha. My 1st daughter (now age 3 1/2) had MSPI, diagnosed at 3 days old. I did the MSPI diet for 5 months of nursing, and then slowly introduced dairy and soy back into my diet. She is now fine!

I am currently pregnant with baby #2, and was advised to start the MSPI diet for my third trimester (starting in 7 days!) to try to prevent baby from getting MSPI and/or help her to get over it faster.

I'm not looking forward to having to do the diet while pregant, but I've been through it before :)

When I did the diet with my first daughter, there were no websites of any help with recipes. I did it all on my own. I really appreciate all the work you've gone to with the recipes!

Also wanted to let you know it was a lifesaver to me with my first daughter when I discovered that oreo cookies and Stauffer's animal crackers are both dairy and soy free!!!! MSPI-safe over the counter snacks are hard to come by.

Again, Thanks!
Kim

Jamie said...

Loved this recipe!! I have to admit I made 2 cakes in one day, partly because I failed to read the ingredients in my baking peppermint chips (it of course had milk in it) so I baked another one ;) this time I used left over candy canes from our tree... without tasting them first... whoops they were strawberry jolly rancher flavored. But by this time I wanted to eat the cake so bad I just added some altoids from my purse to over power their flavor and sent my husband to the store for real peppermint to put over the frosting. It was amazing!! LOVE the rich flavor and the pudding/chocolate chips. YUMMY! Thanks for posting! I also found a ghiradelli brand box of brownies that I made last weekend that were amazing and I added a few more semi sweet chips to make it extra rich!

Andrea said...

Kim: People are always amazed when I tell them that Oreos are dairy-free! They're nothing but fat and sugar, but SOOOO good! Definitely a lifesaver when you're starting out on the diet. Good luck with baby No. 2!

Jamie: Baking two cakes ... you are too funny! Thanks for sharing your story!

Nell said...

This looks fabulous. I have also had great luck using the Hershey's chocolate cake recipe (from the cocoa powder container) and replacing the milk w/ rice or almond milk. So rich and moist, it doesn't really need frosting!

Lisa said...

Love this website and thanks for ALL the recipe ideas! I, too, was shocked that Oreos have no dairy or say in them but the last ingredient is chocolate. That doesn't make sense to me at all! I am nervous my son would react to them because of that. I have been loving the chocolate cake recipe on here as well as Twizzlers to sure my sweet tooth!

Jennifer said...

I know I am finding this site way behind everyone else. I might have to try this recipe. I made this cake a few times 2 years ago for Christmas and loved it and was sad that I couldn't make it d/t milk. Sooo excited to see that you have made it MSPI friendly! Oh but I decide that I didn't like the candy canes that go in the cake, instead I just put the peppermint flavoring in the cake instead of the frosting. Although I am not sure that the cake will be the same without the coolwhip on the outside. I love cool whip :-(