I almost didn’t post this amazing recipe, my friend. My gluten-free chocolate cherry cake sounds delicious (and is!) but looksÃ‚ ugly. I mean, truly hideous. It’s so bad that I didn’t even take a picture of the whole thing. What I have above is as good as it gets. As usual, my foibles make good learning experiences for you. I did some research after my regrettable mistake and found a way for you to make this cake Pinterest-worthy. I have included those instructions in the recipe below. Now, on with the post I wrote as the cake was baking (thus, before I learned how to prevent the cake from sticking): Have you seen this? It’s making its way around Facebook: I rolled the first time I saw it because it is oh so very true. Even with the mess and inconvenience, I love baking with my kids. By that, I mean that I make excuses to bake with my kids. I beg them to come into the kitchen and cook with me. Allie still goes for my tricks; she likes to bake with me, too. She likes to stick her fingers in the batter and lick them off and stick them back in again, and she likes that I pretend not to notice. (We’re just feeding the family here. I guess I wouldn’t let her stick them back in the batter if we were feeding other people. But maybe I would, and that’s why nobody comes over.) Grace has aged out of the baking fun and would prefer to read or watch Ruff Ruffman on the iPad. But Allie still appeases me, and we have great fun baking together. Like we did this weekend as we made this amazing gluten-free chocolate cherry cake. AllieÃ‚ was naked, freshly out of the bathtub, and she whisked and measured and I just stood alongside her and took pictures, trying to preserve her modesty as much as possible. Anyway, this recipe is so easy that a 4-year-old can make it. You will have this put together in less than ten minutes, and you can spend the rest of your evening looking at poorly drawn cartoons on Facebook or reading through my cooking archivesÃ‚ because your cake will be finished. Spraying the pans withÃ‚ CriscoÃ‚® 100% Original Oil makes recipe preparation a breeze! I learned the hard way that the gluten-free version of this cake is super moist and sticky. It makes for a superlative eating experience, but if you don’t prepare for it ahead of time, that rich, dense goodness is going to stick to the pan. So do this: Cut a round of parchment paper to fit each cake pan. Spray the pans thoroughly withÃ‚ CriscoÃ‚® 100% Original Oil. Lay the parchment on top of the spray, then spray the parchment again. It sounds like you’re using a lot of oil, but it will prevent your cakes from sticking to the pans! When the cakesÃ‚ come out of the oven, let them cool, then invert on a platter. Peel the parchment off the top of the cake layer, and proceed with the instructions. Simple, right?Check out The Dessert Debate, a fun recipe websiteÃ‚ where you can have your friends and family vote for which dessert shouldÃ‚ prepare. There are coupons on it, too! Most of the ingredients for this cake came from our local grocery store, Giant. Visit www.crisco.com for more information, tips, and recipes. Like CriscoÃ‚® on Facebook and follow on Pinterest. This is a sponsored conversation written by me on behalf of of The J.M. Smucker Company. The opinions and text are all mine.
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