Christmas Dinner 2015

It was great to be with my kids and grandkids today! We had lots of food and lots of presents and great fellowship!


Gluten Free Chocolate Chip Cake




  • 4 ounces of cream cheese, soften
  • ½ cup powdered sugar
  • 2 tablespoons milk
  • 1 tsp. lemon juice
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350°F. Grease a full size (12-cup) Bundt or tube pan.
  2. To make the cake: Place the cake mix in a bowl. Beat in the oil, vanilla, and 1 egg.
  3. Add the remaining eggs one at a time, beating well after each addition.
  4. Add the water 1/3 at a time, beating until smooth and scraping the bowl after each addition.
  5. Stir in the chocolate chips and nuts.
  6. Bake the cake for 50 to 55 minutes, until a cake tester or toothpick inserted into the center comes out with perhaps crumbs clinging to it, but no wet batter.
  7. Remove the cake from the oven, and after 15 minutes turn it out onto a rack.
  8. To make the glaze: beat cream cheese until creamy, add powdered sugar and beat until smooth. Add milk and beat, add lemon juice and vanilla. Can add more milk if you want it thinner.
  9. Transfer the cake to a serving plate; if it’s still a bit warm, that’s OK.
  10. Spoon the glaze over the cake, covering it as thoroughly as possible. Reheat the glaze briefly if it becomes too thick to pour.
  11. Yield: 1 large cake, about 16 servings.

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