Wheat Free Italian Cream Cake

1 hours Prep: 25 minutes Cook: 45 minutes

1363 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

5	large	eggs
1/2	cup	butter	softened
1/2	cup	vegetable oil
1	cup	honey
1	tablespoon	vanilla extract
1	cup	nuts	chopped, (optional)
1/2	cup	coconut	grated, (or up to)
1	cup	coconut	grated, (optional)
1	cup	buttermilk
1	teaspoon	baking soda	(heaping)
1 1/2	cups	rice flour
1/2	cup	buckwheat flour

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 inch x 13 inch cake pan.

Bake at 350 F for 35 to 45 minutes until a toothpick inserted in the center comes out clean.

Let cool.

Spread cream cheese icing.

ICING: Soften two 8 ounce packagess of cream cheese.

Beat with 1/2 cup honey and 1/2 cup maple or other syrup and 3 teaspoon vanilla. If needed, add a little non-instant dry milk powder or a little milk to reach the desired consistency.

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Nutrition Facts

Serving Size 376g

Amount per Serving

Calories 1363 55% of calories from fat

	% Daily Value*
Total Fat 83.0g	127%
Saturated Fat 29.0g	145%
Trans Fat 0.0g
Cholesterol 328mg	109%
Sodium 465mg	19%
Total Carbohydrate 143.0g	48%
Dietary Fiber 8.0g	32%
Sugars 75.0g
Protein 22.0g	45%