This recipe comes to us from Clare Scheffer.

Cake:
1 cup butter
1 cup water
2 cups gluten-free flour mix
2 cups sugar
2 eggs beaten
½ cup gluten-free sour cream
1 teaspoon gluten-free almond extract
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
2 teaspoons xanthan gum

Frosting:
½ cup butter
¼ cup milk
4 ½ cups powered sugar
½ teaspoon almond extract

Directions:
In a large saucepan, bring butter and water to a boil. Remove from heat; whisk in remaining cake ingredients until smooth. Pour into greased 15 x 10 x 1 inch baking pan (jelly roll pan).

Bake at 375F for 20-22 minutes or until cake is golden brown and tests done. Cool for 20 minutes.

Meanwhile, for frosting, combine milk and butter in a medium saucepan and bring to a boil. Remove from heat. Add sugar and almond extract. Mix well. Spread over warm cake.

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