This recipe came from the Sprue-nik Press, which is published by the Tri-County Celiac Sprue Support Group (TCCSSG), a local chapter of CSA/USA located in southeast Michigan.

2 cups sugar
1 cup cola (not diet)
2 cups gluten-free flour mix**
1-½ cups gluten-free miniature marshmallows
1-½ teaspoon xanthan gum
½ cup buttermilk
½ cup vegetable oil
1 teaspoon baking soda
½ cup butter or margarine
2 eggs, slightly beaten
1/3 cup Hersheys Cocoa
1 teaspoon gluten-free vanilla extract

Preheat the oven to 350 degrees F, and grease a 13x9x2 rectangular pan. In a large mixing bowl combine the sugar, flour, and xanthan gum. Set aside. In a medium saucepan combine the oil butter, cocoa, and cola. Bring the mixture to a boil over medium heat, stirring constantly.

Add the chocolate mixture to the sugar mixture. Beat until smooth. Stir in the marshmallows. Add the buttermilk, baking soda, eggs, and vanilla; blend well. Pour the batter into the greased pan. Bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Makes 12-15 servings.

A mixture of 1-½ teaspoon of vinegar plus a scant ½ cup of milk can be used instead of buttermilk.

This cake is similar to a Texas sheet cake. It comes from Vicki Lyles, who adapted it from the cookbook Hersheys Make it Chocolate.

**GF flour mix:
6 parts white rice flour
2 parts potato starch (NOT the same as potato flour)
1 part tapioca starch (also called tapioca flour)

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