Many of you have picked up on the fact that I need to eat gluten-free. Let's hear it for cheese, most of which is gluten-free.
1 pkg. Pamela’s gluten-free chocolate cake mix
1 pkg. (small 3 oz.) vanilla instant pudding [I used Shaw’s brand, it’s made with vanillin and corn starch; Kroger's is also gluten-free.]
2 egg whites
1 tsp. nutmeg
3/4 c. Wesson oil
3/4 c. rum [yep, rum! So maybe my mother created while drinking a Mai Tai] [milk may be substituted for alcohol]
1 tsp. gluten-free vanilla
Dump --that's right dump -- together.
Pour into a Bundt pan [or an angel food cake pan]
Bake 325 degrees for 45 minutes - 1 hour, depending on your oven temps - check with toothpick.
For fun: dust with powdered sugar and dot with chocolate chips.
Or...to get a cheese into the recipe, this cake would taste fabulous with cream cheese frosting. It's a recipe I shared in an earlier blog. Click on the link in the right-hand column marked "cream cheese" to see it.