{"id":2312,"date":"2013-08-15T12:45:38","date_gmt":"2013-08-15T17:45:38","guid":{"rendered":"http:\/\/rockylouproductions.com\/blog_wp\/?p=2312"},"modified":"2013-08-16T13:46:10","modified_gmt":"2013-08-16T18:46:10","slug":"microwave_choc_cake","status":"publish","type":"post","link":"https:\/\/rockylouproductions.com\/blog_wp\/2013\/08\/15\/microwave_choc_cake\/","title":{"rendered":"Gluten-Free Chocolate Cherry Bundt Cake (Microwaved)"},"content":{"rendered":"
\"IMG_1213\"<\/a>

Gluten-Free Chocolate Cherry Bundt Cake made in microwave from Rochelle’s kitchen<\/p><\/div>\n

Gluten-free, Microwaved Chocolate Cherry Bundt Cake<\/strong>
\n1 hr prep time + overnight in refrigerator<\/span><\/em><\/p>\n

1 tablespoon sugar
\n1 package Betty Crocker Gluten Free Devil’s Food Cake Mix
\n1 cup cherry pie filling (non-high fructose corn syrup)
\n3 eggs
\n3\/4 cup water
\n1\/4 cup vegetable oil
\n1 tsp almond extract
\n24oz Plain Greek Yogurt as cake frosting<\/p>\n

Generously grease 12-cup microproof bundt-type \u00a0pan; chill. \u00a0Sprinkle with 1 tablespoon sugar; shake well to coat.<\/p>\n

Mix all remaining ingredients (except yogurt and cherries) on high for 2min. \u00a0Add the cherries and mix by hand. Pour carefully into prepared pan, making sure the cherries are evenly distributed without removing the grease\/sugar coating of your prepared pan.<\/p>\n

Cook on 30% power (defrost) for 27-30 minutes, or until cake tests done, rotating if cake is rising unevenly. \u00a0(DO NOT OVERCOOK!)<\/p>\n

Let stand 10 min before inverting onto serving plate to cool. Use a knife to loosen the sides of the cake from the pan before inverting. \u00a0NOTE: If your cake sticks to the pan in some spots, simply remove the stuck pieces from the pan \u00a0and place them back on the cake. \u00a0The moisture from the still cooling cake will often help to attach it back again. \u00a0And you can work wonders with the thick yogurt frosting to hide just about any imperfection.<\/p>\n

When cake is cooled, carefully spread the Greek Yogurt over the entire cake. \u00a0Take the remaining cherries and use a toothpick to place them in a ring around the top of the cake. \u00a0Now warm what’s left of the cherry pie filling in the microwave to make it “runny”. Drizzle the cherry liquid over the cherry ring. Pour any remaining pie filling into the hole in the center of the cake.<\/p>\n

Cover and let sit in refrigerator overnight. \u00a0This is very important to create and maintain a moist cake.<\/em><\/span><\/p>\n

I have been on a gluten-free diet since the late 90’s – long before it was mainstream like it is today, and this cake has become a must have and favorite by anyone visiting my house for birthdays. We celebrated my grandson’s 2nd birthday last weekend and of course have lots of pictures celebrating the day and the cake.<\/p>\n

\"10.<\/a>

Let’s see if this is really as good as it was last year.<\/p><\/div>\n

\"00_DJLick2\"<\/a>

So this is what two tastes like. Yum!<\/p><\/div>\n

\"DJDanceGIF_1\"<\/a>

Yay for Nana’s Chocolate Birthday Cake! [See a film\/GIF photostrip here<\/a>]<\/p><\/div>\"DJBDay1_ChildMuseum_thumb3_edited-1\"<\/a><\/p>\n

Here’s the Klingon version of the cake I “made” for DS106 Daily Create tdc582 <\/a>a few days ago.<\/p>\n

\"Klingon<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Gluten-free, Microwaved Chocolate Cherry Bundt Cake 1 hr prep time + overnight in refrigerator 1 tablespoon sugar 1 package Betty Crocker Gluten Free Devil’s Food Cake Mix 1 cup cherry pie filling (non-high fructose corn syrup) 3 eggs 3\/4 cup water 1\/4 cup vegetable oil 1 tsp almond extract 24oz Plain Greek Yogurt as cake […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[13,460],"tags":[],"class_list":["post-2312","post","type-post","status-publish","format-standard","hentry","category-daily-create","category-ds106"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3zfrO-Bi","jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/rockylouproductions.com\/blog_wp\/wp-json\/wp\/v2\/posts\/2312","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rockylouproductions.com\/blog_wp\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rockylouproductions.com\/blog_wp\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rockylouproductions.com\/blog_wp\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rockylouproductions.com\/blog_wp\/wp-json\/wp\/v2\/comments?post=2312"}],"version-history":[{"count":8,"href":"https:\/\/rockylouproductions.com\/blog_wp\/wp-json\/wp\/v2\/posts\/2312\/revisions"}],"predecessor-version":[{"id":2328,"href":"https:\/\/rockylouproductions.com\/blog_wp\/wp-json\/wp\/v2\/posts\/2312\/revisions\/2328"}],"wp:attachment":[{"href":"https:\/\/rockylouproductions.com\/blog_wp\/wp-json\/wp\/v2\/media?parent=2312"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rockylouproductions.com\/blog_wp\/wp-json\/wp\/v2\/categories?post=2312"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rockylouproductions.com\/blog_wp\/wp-json\/wp\/v2\/tags?post=2312"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}