Murder Gone A-Rye (A Baker's Treat Mystery)

by Nancy J. Parra

  Bake for 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Serves 12.

  For a fancier cake, slice cake in half. Frost bottom half with lemon curd. Place top of cake back into place. Frost with whipped cream. (Be sure to refrigerate.)

  Chocolate Italian Cream Cake

  1 cup butter

  2 cups white sugar

  5 eggs

  1 teaspoon gluten-free vanilla

  1 teaspoon baking soda

  2 cups all-purpose, gluten-free flour (Better Batter is a good brand)

  1/4 teaspoon xanthan gum

  1/4 cup unsweetened cocoa powder

  1 cup of buttermilk (or almond milk with 1 tbs vinegar)

  1 cup shredded coconut

  1 cup pecans, chopped

  FOR FROSTING:

  1 cup cream cheese

  1/2 cup butter

  4 cups confectioners’ sugar

  1/4 cup unsweetened cocoa powder

  1 cup pecans, chopped

  1 teaspoon gluten-free vanilla

  Preheat oven to 325 degrees F (165 degrees C). Grease 3 8-inch round cake pans and dust with cocoa powder. Separate the eggs.

  Cream white sugar and 1 cup of the butter together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.

  Sift baking soda, gluten-free flour, xanthan gum, and 1/4 cup cocoa powder together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and pecans.

  Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.

  Bake for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.

  Frosting: Cream the cream cheese and butter together. Sift confectioners’ sugar and 1/4 cup cocoa, beating in a little at a time until well blended. Add 1 teaspoon vanilla and 1 cup pecans.