Gluten free doesn't mean that you can't have cake. This dessert was a huge success and I dare say the cake was better than any boxed cake I have every tried. The best part was the delicious homemade mango jam given to us during a recent visit with family. The mangoes grow in their backyard in Florida and there is yearly mango/garlic exchange between our extended families. Can it get better than that?
Klatt Farm Ingredients In This Recipe: Basil
Ingredients:
One Betty Crocker Gluten Free Yellow Cake baked as directed in an 8x8 pan
8 oz of the jam of your choice (we used Marcy Klatt's fresh made mango jam)
8 oz of heavy cream
one small bunch of basil leaves 4-5 (medium size leaves)
2 packs of stevia.
Directions:
1. Make cake according to directions. Cool in pan.
2. Once cake is cool. Poke all over with a straw to make holes in the cake.
3. Spread 8 oz of jam over the cake.
4. Chop up basil leaves w/ Stevia in a mini food processor.
5. Whip up heavy cream. Once you have stiff peaks, stir in the sugared basil.
Enjoy!
