Well, I had a craving (yes, I mean that kind of craving) for Jello cake yesterday and decided to give it a go with a new gluten free yellow cake recipe. For the flour mix I used 1 1/2 cups rice flour and 3/4 cup corn starch. I think it turned out pretty good, but I might do more Jello next time (or actually include the strawberries. I'm lame and skimped out this time). I like really moist non-cake-like cake. You know, like the kind with lots of filling.
This was the first time I've made Jello cake and it seems like a great pairing for a gluten free cake. There's even a Betty Crocker mix available at most grocery stores now, so this could turn into a super easy fall-back recipe for us. Just need to keep some Cool Whip stocked in the freezer.
Oh, and yes, I did eat this at 10:00 this morning. I think I have a good enough excuse.
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