I found the recipe shown below first, but since it wasn’t gluten free, had to do some comparisons to chocolate cakes, gluten free cakes and cakes that used condensed milk
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 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
Heat oven to 350°F. Spray 12-cup fluted 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. 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.
I finally created a gluten free version that I liked. I always think nutrition when I make sweets or breads. My goal when creating the gluten free version is to reduce cholesterol, starch, sugar and fat. That’s not to say it will not be fit to eat, just a little healthier.
This is a half sized recipe
Condensed Milk Chocolate Pound Cake (Gluten Free)
Lait condensé Gâteau au chocolat Pound (sans gluten)
1/2 cup butter, softened
1/4 cup Earth Balance Natural Buttery Spread, softened
1/2 cup sugar
7 ounces fat free sweetened condensed milk (half of the can, weigh to be accurate)
1 tsp vanilla
3/4 cup milk
1 1/4 cups gluten free flour mix (suitable for cakes) plus 3/4 tsp Xanthan gum
6 tbsp cocoa
1 tsp cinnamon
1 tsp baking powder
1 tbsp Peanut Butter Chips
2 tbsp dark chocolate chips
1. Preheat oven to 325 degrees F. Spray a half sized Bundt pan with oil spray, set aside.
2. In a large bowl using a mixer, mix butter, shortening, condensed milk, egg and sugar until fluffy. Beat in vanilla.
3. Sift together flour, cocoa, baking powder and cinnamon. Add to mixing bowl. Continue mixing, adding the liquids used.
4. Bake at 350 degrees F for 35 - 40 minutes, until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. Cool in pan for 5 minutes. Turn out onto serving plate.
The slight discoloration is caused by extra oil spray in the pan.
5. To frost, melt peanut butter chips and frosting in microwave about a minute and stir until smooth. Drizzle over cake. I chose to not completely blend the peanut butter chips and frosting
Yield: 1 half sized Bundt Servings: 10
As prepared: Nutrition Facts
Nutrition (per serving): 338 calories, 17.2g total fat, 5.3g monounsaturated fat, 1.6g polyunsaturated fat, <1g trans fatty acids, 8.7g saturated fat, 53.1mg cholesterol, 135.2mg sodium, 319mg potassium, 43.3g carbohydrates, 2.3g fiber, 41g net carbohydrates, <1g starch, 25.1g sugar, 4.4g protein, 1.1mg iron.
The frosting only adds:
Nutrition (per serving): 21 calories, <1g total fat, 0g monounsaturated fat, 0g polyunsaturated fat, <1g trans fatty acids, <1g saturated fat, <1mg cholesterol, 13mg sodium, 7.5mg potassium, 2.9g carbohydrates, <1g fiber, 2.7g net carbohydrates, 2.3g sugar, <1g protein, <1mg iron.
So enjoy with the frosting!
This cake can also be baked in a loaf pan (decided to not fill the Bundt pan to 3/4th full). Scraped the remainder into a small loaf pan and dropped a few peanut butter chips over it.