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<channel><title><![CDATA[Celiac Disease & Gluten-free Diet Information at Celiac.com - Comments for article: Chocolate Cake (Gluten-Free)]]></title><link>http://www.celiac.com</link><description /><language>en-us</language><copyright><![CDATA[http://www.celiac.com]]></copyright><generator>N/A</generator><webMaster>scott@celiac.com</webMaster><lastBuildDate>Thu, 23 May 2013 03:07:07 PDT</lastBuildDate><ttl>20</ttl><item><title><![CDATA[Comment #1]]></title><link>http://www.celiac.com/articles/534/1/Chocolate-Cake-Gluten-Free/Page1.html#Comment2308</link><description><![CDATA[Thank you Scott Adams.
An excellent cake. I use rice flour and potato or tapioca flour (half/half) and sift dry ingredients about three times for a lighter cake. Also cut back sour milk to 3/4 cup and coffee to 7/8 cup.  Without cutting back these liquids the cake rises too fast and then falls :( but when liquids slightly reduced it was a masterpiece! Made many times and it's now the family favorite.<br/><br/>
(Comment posted by Kathy Smith at 8:37 pm, Thu 5th Jun 2008)]]></description><author>no@spam.com (Kathy Smith)</author><pubDate><![CDATA[Thu, 05 Jun 2008 20:37:45 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/534/1/Chocolate-Cake-Gluten-Free/Page1.html#Comment2308</guid></item></channel></rss>