This delicious cake was a recipe I found in Taste of Home Magazine’s November 2011 issue and decided to try it in the gluten-free variety. Here is the recipe and how I changed it to suit my gluten-free needs. It was incredibly delicious! Hubs and I ate most of it and I froze a couple of pieces to save for a special treat.
Heavenly Chocolate Cake
Prep: 40 min Bake: 24 min (a few extra minutes for gluten-free varieties) Yield: 12 Servings
This recipe makes 3 – 9″ round cakes. (I halved this recipe the first time I made it because if it didn’t work out using gluten-free ingredients, I don’t want to have wasted my precious flour. I will definitely be making a full batch next time!)
1 cup Butter
2 1/2 cups sugar
1 1/2 tsp. gluten-free vanilla
2 3/4 cups all-purpose flour (I use Namaste’s gluten-free perfect flour blend)
1 cup baking cocoa
2 tsp baking soda
3/4 tsp baking powder
1 tsp salt
1 1/2 cups water
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the remaining dry ingredients in a separate bowl; add to the creamed mixture alternately with water, beating well after each addition.
Pour into three greased and floured 9-in round baking pans (I did only 2 cakes the first time since I halved the recipe). Bake at 350 degrees for 24 to 28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove cakes from pans and transfer to wire racks to cool completely. The gluten-free variety of cake is a bit sticky on top when you remove it from the pan. I turned the cake over onto wax paper and then transferred it to the wire rack and removed the paper. It kept my hands a bit cleaner.
And the mother of all things delicious and cake related….
1/3 cup butter
4 1/2 cups sifted powdered sugar
1/4 cup milk
1 1/2 tsp vanilla
Beat butter until fluffy. Add vanilla and beat briefly. Gradually add 2 cups of sugar and 1/4 cup of milk beating thoroughly. Slowly add the rest of the sugar and beat until all ingredients are mixed. Add a bit more milk to get a spreading consistency. This is enough to frost 2 – 8″ round cakes. Perfect. I tinted mine with food coloring to make it extra luscious.
I hope you enjoy it as much as we did!