I haven’t been cooking much lately, other than the regular meals all hum drum, like meatloaf, baked chicken, catfish (yes, still eating it), and pork chops. I haven’t been experimenting with recipes, or making up my own, just because I have been working so much and just want to get it on the table.
So, today, I had a day off. I was yearning, craving, something sweet and gooey, so I looked in the pantry and found a gluten free cake mix, some frosting, and gluten free raspberry filling (I usually use that to make a sort of cobbler). And then my brain started swirling and spinning, thinking, “A gluten free lemon raspberry cake would be soooo goood!” I also thought to myself, “I better make it and eat it before that doctor down in Flagstaff tells me I shouldn’t eat crap like that anymore, gluten free or not.
I baked the cake according to the directions on the package for high altitude. It came out great, except for being a little lopsided. I fixed that by using a huge knife and cutting off the bump (it made a delicious treat for me!). Because this mix only makes one layer, I cut it in half to make two layers for half a cake. I spread a generous portion of the raspberry filling between the layers, then frosted the whole thing with the lemon frosting.
The finished product did not turn out as pretty as I had imagined in my head, but it tasted very good. The raspberry filling squished out in places through the frosting. Oh, well…..