Chocolate Cake by Wendy Wark

Dry Ingredients

1 ¾ c GF flour mix

½ t xanthan gum

2 c sugar

¾ cocoa powder (or you can substitute carob powder)

1 ½ t baking soda

1 ½ t baking powder

1 t salt

Wet Ingredients

2 eggs

1 c milk

½ c oil

2 t vanilla

1 c boiling water


Combine dry ingredients in large bowl and mix. Beat eggs well and add to dry ingredients with milk and oil. Add remaining ingredients and mix. Batter will be thin. Pour into greased and floured 13 x 9” pan Bake at 350 degrees 35 minutes. Allow the cake to cool completely.

Chocolate Frosting from the McCall’s Cooking School Cookbook, p 104

1 pkg (6 oz) semisweet chocolate pieces ( For GF, make sure they are not sweetened with barley malt.)

½ c light cream

1 c (2 sticks) butter

2-1/2 c powdered sugar

1 t GF vanilla extract

In a medium saucepan combine chocolate pieces, cream and butter. Stir over medium heat until smooth. Remove from heat. With a whisk, blend in 2-1/2 c confectioner’s sugar. With your bowl set over ice, beat frosting until it holds its shape. Frost cooled cake.