Tuesday, April 7, 2015

Sunflower Peeps Cake

Easter was this past weekend, and we had Easter dinner with my in-laws and grandmother-in-law. My contribution to the meal was a gluten-free chocolate cake that looked like a sunflower. Perfect for spring!

You may have seen some versions of this in my Easter Pinterest board, and while each version is very easy to make, if you want to know how to make it gluten-free, here is my version.

2 boxes of Betty Crocker Gluten-Free Devil's Food Cake mix
half a bag of Nestle Tollhouse Semi-sweet Chocolate Chips (package says "gluten-free")
about 10 yellow Peeps chicks (package says "always gluten-free")
one container of Betty Crocker chocolate frosting (the container says "gluten-free")

1. Prepare each box of cake mix according to the directions. You'll bake two cakes each in a 9-inch circular pan following the directions on the cake mix box. (The oven temperature will depend on if you're using a shiny pan or a dark pan.)

2. Once the cakes are done, take them out of the oven and let them cool.

3. Once cooled, remove one cake from its pan. You might need to cut off part of the top of the cake just to make sure that it has a flat surface for the other cake to sit on top. Frost the top of this cake.

4. Then remove the second cake from its pan and place it on top of the frosted cake. Cover the top of this cake with the frosting and cover the sides of both cake layers with frosting.

5. Place the Peeps on the top of the cake going around in a circle. (These are the sunflower's petals.)

6. Sprinkle the chocolate chips in the center of the Peeps circle. (These are the sunflower's seeds.)

7. Impress everyone you know and then eat the cake!!!

A tip:
If you don't cut off part of the top of the bottom cake layer, it's okay. I forgot to do that, but the top layer eventually started to fall in one spot because it wasn't sitting flat on top. If this happens to you, just sprinkle some more chocolate chips in the crack and no one will know!

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