Håve your cåke an∂ eat it too!

First, let me apologize. The internet connection, at the apartment in Pawleys Island, dropped after I posted Birthday Weekend. Hence, I was unable to post this recipe later that evening as I said I would.

But here it is. Better late then never!

Ingredients for cake

This part is really up to you. You can use any gluten-free cake mix you like. I personally prefer Bob's Red Mill gluten-free products. They have a good base flavor to work with.   •Bob's Red Mill-Gluten Free• 


Follow baking instructions on back. I use honey to sweeten my batter. I also like to use olive or coconut oil instead of butter, it makes the batter lighter. Use a light hand with the oil. If you put too much the batter will be to runny. The best way to judge the amount would be to measure out half of the amount of butter the instructions call for.

Ingredients for Filling


This filling is the whipped peanut butter cream cheese frosting recipe, which is the New Recipe at the top right of this blogs home page.

The original recipe belongs to Jennie. Here is the link to her blog with the original recipe. •injennieskitchen.com-for mikey•

The filling. All ingredients folded together
Including whipped cream

I tweaked the recipe just a bit.

1c. heavy cream
4 oz. cream cheese
1/2 c. crunchy peanut butter
1/2 c. honey (organic)
1 tsp. vanilla extract (gluten free)
1tsp. lemon juice
1/2 c. milk

In a large mixing bowl beat the heavy cream, with a hand mixer, until small peaks form. Do not over beat the cream. Just beat it till it holds small stiff peaks. Place in a smaller bowl and chill in the refrigerator until ready for use.

Place the cream cheese, peanut butter, and honey in mixing bowl and stir vigorously until well blended. Then add vanilla extract and lemon juice. Mix well. Next, add the milk a little bit at a time. Do not pour it in all at once. This will make it harder to blend together. If you prefer your filling to be a little richer, replace the milk with a healthy splash of heavy cream.

Once all of the ingredients have been well combined, fold in the heavy cream that has been chilling in the refrigerator. Fold gently please. If you stir in the whipped cream too vigorously it tends to deflate.
Place the filling in the refirgerator to set up a little.

This  jar of goodness
was purchased at Publix.

Ingredients for Frosting

The frosting! I was most fond
of the frosting.

1 c. heavy cream                                            
1/2 c. dark chocolate almond butter spread
1 tsp honey
3 drops vanilla extract

This is super easy!
Pour the heavy cream and 3 drops of vanilla extract into a large mixing bowl and beat until small stiff peaks form, just as you did for the filling. Set aside in a separate bowl.

Mix together the dark chocolate almond butter spread and honey. Now fold in the heavy cream. Remember, fold gently. Place in refrigerator to chill until ready for use.

When the cake has cooled you can add the filling and frost it!

Happy Eating!!

It is important to note: If the filling has not been allowed to set up or the cake is not completely cool, the filling will be too runny. You may need to chill the cake in the freezer for ten to fifteen minutes to ensure it is cool enough.