Gluten Free Home Made Chocolate Cake Recipe

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Have you ever tried Hershey's "Perfectly Chocolate" Chocolate Cake recipe as a full fledged gluten eater?  Well I have not but it was supposed to be one awesome cake.  My friend Alison from Under the Big Oak Tree told me a story of how somebody baked her this recipe once for her birthday and how good it was.  My Friend Pam says she has successfully used the recipe on the back of the cocoa powder container with Tom Sawyer's Gluten Free Flour Blend.  It was only logical then that when I went about searching to make my own Home Made Gluten Free Chocolate Cake I start with the Hershey's recipe.  I have had enough conversion mishaps to know just what changes to make.  I find the best Gluten Free recipes start out as the gluten filled ones I used to know and love.

This recipe turned out so incredibly chocolaty, it was light and moist, had a great texture and kept very well.  So without further adieu, the home made gluten free chocolate cake recipe I will use forever:

2 sticks Butter
1 cup White Sugar
1 cup Brown Sugar

4 Whole Eggs
1 Tablespoon Vanilla
3/4 cup Hershey's Cocoa Powder

1 cup Boiling Water
1/4 cup Chocolate Bits, chopped fine (Semi Sweet or Dark)
1 cup Sour Cream, ButterMilk or Yogurt

1/2 teaspoon of Salt
1 teaspoon Xanthan Gum
2 cups of My Preferred GF Flour Blend
   (1 cup Tapioca Starch, 3/4 cup Brown Rice Flour, 1/3 cup Potato Starch)
1/4 cup Sorghum Flour
1 teaspoon Baking Powder
2 teaspoons Baking Soda

Preheat oven to 350 degrees.

• Cream Butter and Sugars together until light and fluffy, at least 3 minutes.
• Add eggs and vanilla and mix until fully incorporated.
• Add in Cocoa Powder and mix well.
• Meanwhile mix boiling water and chocolate bits together until chocolate melts.
• Add milk to chocolate/water mixture.
• In a separate bowl mix Salt, Gum, Flours, Baking Soda and Baking Power.
• Add flour blend and Chocolate Milk into stand mixer and mix until fully incorporated.
• Pour into either Prepared 13 x 9 baking sheet, 2-8" or 2 9" baking pans, or cupcake pans lined with papers.
• Bake cupcakes for 20 to 25 minutes, round pans for 30 to 35 minutes, and Sheet Cake for 40 to 45 or until toothpick inserted comes out clean.
• Frost with canned or Homemade Chocolate Frosting.

Other Great Recipes similar to this one:

Hershey's "Perfectly Chocolate" Chocolate Cake over at Hershey's

Chocolate Cake Recipe over at Gluten Free Homemaker