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Black Magic Cake (Gluten-Free)

1 ¾ cup rice flour
¾ cup cocoa
1 teaspoon Baking powder
1 cup brewed black coffee
½ cup oil
1 teaspoon Vanilla
2 cups sugar
2 teaspoon Baking soda
1 teaspoon Salt
2 eggs
1 cup sour milk

Add liquid ingredients to dry

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and beat at medium speed for 3 minutes. Bake in 9 x 13 pan for 45 to 50 minutes, or in 2 layer pans for 25 to 30 minutes. Notes: sour milk can be made by adding 1 teaspoon vinegar to 1 cup milk and letting it set for 5 minutes. Sift the dry ingredients, black coffee can be replaced with water if desired.

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4 Responses:

 
Michelle
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said this on
16 Apr 2011 2:17:51 PM PDT
This is our family's favorite chocolate cake recipe -- even for the folks who can eat wheat! When I make it for church, I have to double the recipe.

 
RubberChickenGirl
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said this on
14 Aug 2011 1:38:25 PM PDT
Got this off the old St John's Listserv in about 1998. My go-to chocolate cake ever since. Lower fat than many chocolate cakes is a plus.

 
jeanie inman
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said this on
14 Sep 2013 4:04:33 PM PDT
My husband and I love this cake! I will not use another chocolate cake mix or recipe. This is the best!

 
Holly
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said this on
20 Feb 2014 5:20:59 PM PDT
This was one of the first recipes I tried when I got diagnosed, around 2001. I have brought this cake to so many parties and even a wedding and people always ask for the recipe. It's fail safe! It's the one to make for people who can eat gluten and are sure gluten free is going to be gross.




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