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Heavenly Chocolate Cake (Gluten-Free)

This recipe was sent to us by Beverly Messner.

1 cup soy flour
¾ cup 100% corn flour (cornstarch)
1 ¼ teaspoon baking soda
½ cup cocoa
1 ¼ cups caster sugar (extra fine sugar, but I used regular granulated)
150g melted butter (1 1/3 sticks or 2/3 cups)
1 tablespoon gluten-free white vinegar
1 cup evaporated milk
2 eggs
1 mashed banana
2 tablespoons raspberry jam

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Grease two 8 round sandwich cake pans....line bases with baking paper. Sift flours, soda, cocoa and sugar into a large bowl and add butter, vinegar and milk. Beat with electric beater on low speed 1 minute, add eggs, banana and jam and beat on medium speed for two minutes. Pour cake mix into prepared pans. Bake in moderate oven for 30 minutes or until cooked. Stand cakes in pans 5 minutes, turn onto wire rack to cool. Sandwich cakes together with whipped cream.

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2 Responses:

 
Sandy Resendes
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
19 Mar 2010 12:51:26 PM PDT
I am looking for a good chocolate cake recipe and would like to try Beverly Messner's Heavenly Chocolate Cake. But, I'm confused. The recipe calls for "100% corn flour (cornstarch)". In my understanding corn flour and cornstarch are two different ingredients and I would expect different results. Which am I to use, corn flour or cornstarch?

 
Peter
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
11 Nov 2012 3:04:52 AM PDT
In my opinion, they are both the same. The corn starch wording is used buy the oriental language, whereas we say corn flour. I hope this will help




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