Wheat Free Article

Italian Cream Cake
Wheat Free Recipe

Ingredients:
5 eggs
1/2 cup butter; softened
1/2 cup vegetable oil
1 cup honey
1 tablespoon vanilla
1 cup chopped nuts (optional)
1/2 - 1 cup grated coconut (optional)
1 cup buttermilk
1 teaspoon baking soda (heaping)
1-1/2 cup rice flour
1/2 cup buckwheat flour
1/2 teaspoon salt

ICING
Two 8 ounce packages cream cheese
1/2 cup honey
1/2 cup maple, or other syrup
3 teaspoons vanilla non-instant dry milk powder (if needed) or milk (if needed)

Directions:
Separate the eggs. Beat the whites until stiff, and set aside. Beat the yolks, butter, oil, honey, vanilla, nuts and coconut together. Measure the buttermilk into a quart measuring cup; stir in the soda and let set 30 seconds until foamy. Mix the flours.

Alternately add the flours and the buttermilk to the butter mixture until thoroughly mixed.

Gently fold in the egg whites until barely mixed and still light. Pour into a well oiled 9 x 13-inch cake pan. Bake at 350-degrees for 35 to 45 minutes until a toothpick inserted in the center comes out clean. Let cool. Spread cream cheese icing.