of sweet baking chocolate and 1/2 cup of water(2) Stir chocolate mixture until it's completely melted.
of gluten free flour: I used 2/3 cup of sorghum flour, 2/3 cup of white rice flour, and 2/3 cup of tapioca flour, 1 t baking soda, and 1/2 t of salt. Stir to combine.
of softened butter and slowly add 2 cups of white sugar (I used 1 1/2 cups without any problem) and beat on medium speed until light and fluffy (usually 4-5 minutes). (2) Add 4 egg yolks ONE at a time beating well after each addition. (Put the whites in a small bowl.)(3) Stir in the cooled chocolate mixture and 1 t of vanilla.(4) Add flour mixture alternately with 1 cup of buttermilk, beating after each addition until the batter is smooth. I used about 1/2 cup of flour and 1/4 cup of buttermilk each time.
until the batter is gone
of evaporated milk
2 1/2 cups
of chopped pecans
of sour cream
of So Delicious Coconut milk,
of Chaokoh regular coconut milk,
of tapioca starch with
of water and stir into the milk mixture and bring to a boil
It's a great technique for making glutenfreecakes that cook evenly and don't sink in the middle. It's a tasty yellow cake filled with a chocolate cherry filling and frosted with a whipped chocolate frosting
This one actually stuck and Jack and the kids even liked it, despite it being glutenfree. I altered this recipe slightly and I'm going to make another batch with a dash of cayenne in it, so you get the chocolate goodness at the beginning and the the spice at the end
I’ve watched some pretty mouth watering restaurant meals and homemade dishes grace my Facebook feed from their shares, and about a week ago saw the most outstanding homemade glutenfreecake I’ve ever seen