• Cooking Time: depends- 35 to 40
  • Servings: 12
  • Preparation Time:


I was looking for a cake to use some cans of condensed milk left over from Holiday baking. I wanted to make my first gluten free chocolate pound (bundt) cake. Well I found several , but the one on Eagle Brand came closest to what I wanted.


  • 1 (14 oz.) can Sweetened Condensed Milk
  • 1/2 cup Vegetable Shortening
  • 2/3 cup packed brown sugar
  • 2 large eggs
  • 1 3/4 cups gluten free flour + 3/4 tsp xanthan gum(suitable 4 cakes) or All Purpose Flour
  • 3/4 cup unsweetened cocoa
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  • 1 cup (6 oz. pkg.) semi-sweet chocolate chips
  • Cooking Spray
  • Frosting, optional
  • 1/4 cup dark chocolate chips
  • 1/4 cup Reeses Peanut butter chips


  • Pre-heat oven to 350°F. Spray 12-cup bundt or tube pan with no-stick cooking spray.
  • Combine sweetened condensed milk, shortening, brown sugar and eggs in medium bowl with electric mixer; mix well.
  • Combine flour, cocoa, baking powder, baking soda and salt in small bowl; stir into milk mixture just until moistened. Gradually add vanilla and water. Stir in the chocolate chips. Pour into prepared pan.
  • Bake 35 to 40 minutes or until wooden pick inserted near center comes out clean. Cool in pan 15 minutes; remove from pan. Cool 30 minutes.
  • Optionally melt chips, stir to blend and spoon frosting over cake

Categories: Cake  Chocolate  Gluten-Free 

Author Credit: multiple sources

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