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Chocolate Cake (Gluten-Free)

1-¾ cup gluten-free flour
½ teaspoon zanthan gum
2 cups sugar
¾ cup cocoa
1-½ teaspoon baking soda
1-½ teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup milk (optional: add 1 teaspoon vinegar to sour)
½ cup oil
2 teaspoon

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vanilla
1 cup boiling water (optional: use black coffee instead for stronger flavor)

Combine dry ingredients in large bowl and mix. Beat eggs well, add milk and oil. Mix together both dry and wet ingredients. The batter will be thin. Pour into greased and floured 13 x 9 pan. Bake at 350 degrees for 35-40 minutes.

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1 Response:

 
Kathy Smith
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
05 Jun 2008 8:37:45 PM PDT
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.




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